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World Record Setting 357 Mad Dog Ghost Pepper Hot Sauce
By admin | November 10, 2008 |
357 Mad Dog Ghost Pepper Hot Sauce World Record Setting Pepper Comes to Mad Dog World of Hot Sauces
From the creator of the much acclaimed Mad Dog 357 Hot Sauce comes a new edition for heat seeking sauce lovers using the world’s newest champion of hot peppers – the Ghost Pepper.
Sudbury, Massachusetts (PRWEB) November 10, 2008 — Ashley Food Co. (www.ashleyfood.com), creator of the world’s hottest Mad Dog 357 Hot Sauce, has introduced a hot new edition: Mad Dog 357 Ghost Pepper Hot Sauce — a blend that’s bound to warm the hearts and obliterate the tongues of hot sauce collectors everywhere.
Master Sauce Crafter and Creator, David Ashley, whose sauces and extracts have won the accolades of heat seekers around the world, says, “In the world of hot peppers, the Ghost Pepper is the king the of hill. It was only natural to bring it to this super hot line of all natural Mad Dog 357 Hot Sauces.”
Read more of this Press Release HERE
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Topics: Collector's News, General, Hot Sauce Collectibles, In The News | 50 Comments »
NUMBER 1
GOOD LOOKING STUFF. I’LL HAVE TO GET SOME.
Yummy.
What does the 357 stand for, anyone know?
.357 Magnum
One powerful chunk o’ lead.
If you look at the label, the circle behind the 357 text I think is supposed to be the business end of a gun barrel.
Thank god there’s not extract in this one…I might just have to try it.
Does this beat Blair’s World Record?
I believe Blair’s record is for his extract sauce.
For 16 mil crystal. Not even a sauce. I think the “World Record” refers to the fact that it uses the world record hottest chile. Just my guess.
The 357 Ghost pepper sauce has extract in it, I just got a mad dog order yesterday and got me a case of it…sweet lookin bottle, I will do a review of it tonight for y’all!
357 was the scoville units of the first mad dog extreme hot sauce (after liquid fire and inferno) and it is double duty with the marketing with 357 magnum, 44 special, .38 special etc. on the collectible extract bottles.
What a jip! They say in the release “It was only natural to bring it to this super hot line of all natural Mad Dog 357 Hot Sauces” and I don’t count extract as all natural ESPECIALLY since they use keytones.
i love extract sauces and ashley foods are some of the best (the only sauce i have ever thrown back up was one of theres) but i really was hopeing that this didnt have extracts. just because i wanted to see what there take on super hot non extract would be like. instead it will just be another sauce like all the rest of there extract sauces only with a cooler label. i still want to try it though maybe its just got a little extract, ill wait and see what ed has to say about it.
Is this the first extract sauce using the Naga pepper? I’m interested in trying this one even though there’s extract.
No, it’s not.
Its not Hot Sauce?
“357 Mad Dog Ghost Pepper
Even seen a Ghost?
One taste of Mad Dog 357 Ghost Pepper Hot Sauce, you will – your own!
Made with the world’s hottest chile pepper, the Bhut Jolokia.
World’s First Halographic Hot Sauce Label”
Sooooooooo…………..what is, or was?
I never heard of halographic, isn’t it holographic?
Snake Bite
Dave’s Insanity 2008 Private Reserve?
Pure Death?
NagaSabi by DC
i didnt realize this one had extracts in it but 1% does and thats also by :DC:
No extract
No extract
Ok, but that’s a collectible, right?
No extract (I’m starting to see a pattern from Blane here.
)
I forgot about 1%er, good one Justin.
Either way, there’s very few Naga sauces with extract right? So, is anyone doing extract from Naga peppers? Isn’t the majority of extracts out there derived from habs?
I put extract in all of them, and some regular bottles of extract I put naga in :fu:
I thought Snake Bite was an extract.
I do extract from Bell peppers….. Takes longer but a lot cleaner
It is, DK’s wrong.
David Ashley said it only had a little extract in it, I am going to try it right now!
I have a bottle of snake bite private reserve right here in my hand…
ingredients “Onions, carrots, tomatoes, vinegar, naga morich, red chilis, ginger, sugar, red bell peppers, garlic, olive oil, salt”
Thats it, no extract
Here’s the ingredient list from Snakebite.
The ingredients are: onions, carrots, vinegar, naga morich, red chilis, ginger, sugar, red bell peppers, garlic, olive oil, salt.
Must be the Red Bell Pepper extract.
You’re mean.
nagas are harder to get and more expensive. why pay higher doller for them if your going to add extracts anyway. the extracts will completly dominate the flavor and the fire both so they might as well be used with a cheap base pepper. thats how it is in most casses anyway, actually 1% is pretty damn good and thats the only sauce i can think of so maybe im wrong. maybe it just depends on the quality of the extract and the amount of it that they use but even then does it really matter if your using the hottest pepper if your going to also add extract to it and have the heat level determined by something other than the pepper? i still want to try this sauce.
or are we talking about the extracts being taken from nagas instead of habs? because the extract taste is from the chemicals that are used to extract it not the pepper they are taken from so that shouldnt make a diffrence either.
Ok, I tried it, It has a realy good flavor with a slight extract taste, much better than most “extract” sauces…a lot better tasting than the regular 357 but not nearly as hot. I am making a pizza now and I am gonna use it on it.
I give it a
Not nearly as hot as the regular 357? That stuff is really hot!But icky hot to me.
Maybe it helps that the naga doesn’t really have a flavor. At least I think from using it in cooking…it’s not distinct, just hot. Does it allow more of the flavor of the sauces spices to come through?
Extracts are made from cayennes mostly. They use culls mostly. The good peppers are used for other things, and the b grade is used for extract. Habs are worth too much as habs. Cayennes are in great supply and inexpensive. Capsaicin is capsaicin so extract generally is produced from the least expensive chiles.
DC had the 1st I know of on the market. Watch for ours in German only.
It has a nice pepper flavor, than slight sweet flavor, than the extract comes in with a hint of metalic bitterness, then the heat, quite tolerable for an extract enhanced sauce and the burn doesn’t last too long.
Thanks CaJohn!
Naga Snakebite Extreme had extracts in it, 6mill SHU extract to be more accurate. This was his latest release about a half a year ago.
Do I have to go to Germany to see it?
Thanks, I knew they had one lately. I saw a review on it maybe HZO but couldn’t remember.
Probably there, I did a review of it.
There is some much pepper extract being made that India ( 95% of all production) buy peppers, from Latin and South America, Asia, India, Africa and any where they can find dried peppers with a heat level or about 100,000 SHU HPLC. So there is no single pepper used anymore.
I use a byproduct of the production of oleoresin paprika, so the farming, drying and extracting is done with more care for the pods from farm to extractors. The oleoresin paprika is worth from 4 to 20 times more than pepper extract and the highest on the World’s Standard.
You also might want to know that you can list pepper extract as natural flavor on the ingredient declaration on a label.
As for the Ghost pepper 357 Sauce, I added just enough to give it a kick but not over powering the flavor of thee sauce.
Thanks David for the update and welcome to TTF. It is scary to think that manufacturers can hide the fact that extract can be used by using the words, “natural flavor”. I for one do not want that type of surprise when I enjoy a product.
Hey welcome to TTF David. Thanks for stopping by!
Hi David, good to see you lurking around here. I need to give you a call. Sandi, The Jolokia family (naga, bhut, bih, morich, etc.)has a very distinct and what I think is a wonderful flavor. It gives you a chance to enjoy it as it is slow to burn, but then it burns for quite a while! I think fresh “mash” can provide a burn and linger much like that of a 1 mil extract in sauces.
I agree with CaJohn. The Jolokia has a very distinct flavor. It’s my favorite pepper for taste. The heat is just a bonus.
David, welcome aboard.