Yesterday I ran into two great instances of a passion for hot sauce: the classic Hawaiian Chili Pepper Water served by default with plate lunches at Highway Inn at the new location in Kaka’ako, as well as a vast collection of regional styles from across the US at Bubba Gump Shrimp Company on the THIRD LEVEL of Ala Moana Center…
Personally I can’t handle anything over the equivalent Scoville Scale level of around 3,000 units, just under the Jalapeno class…
I could NEVER eat a Jalapeno whole, seeds and all, without feeling my tongue is going to melt away.
The collection of unopened hot sauces at Bubba Gump’s Ala Moana have been on display there since they opened many, many years ago, so no telling what the fermentation process has done to them, and I don’t think you could pay me a million bucks to test them should that offer ever come up.
I remember the Travel Channel featuring a show on Hot Sauces once, showcasing an online club you can join that will ship you a boutique hot sauce from all over the world every month. Check that out here at TheHotSauceClub.com.
What they’re missing in this collection, is a custom-made glass bottle shaped like a pepper. Now THAT would be cool (but still hot).
As for Highway Inn’s Hawaiian Chili Pepper Water, pronounced more appropriately in Pidgin English as “Chili Peppah’ Waddah”, it’s PERFECT. Just the right balance of vinegar/salt/Hawaiian Chili Pepper spicy heat ratio. Da’ ‘kine, laddat.
Are you hot-up for hot sauces? Can’t stand the heat? What Scoville unit level can you handle (see chart)? What’s your favorite hot sauce style and brand? Mexican? American? Latin? European? African? Middle Eastern? Polynesian? Asian? What do you most often use hot sauces with? Soups and stews? Stir Fry? BBQ? Marinades? Dipping Sauce? Cocktails?