¿Cual es el más picante? And, for that matter, the más delicioso? These were the questions we placed in front of Reina Torres, along with eight of Arizona’s most esteemed hot sauces. Part of the legendary Valley dining clan that owns and operates Los Dos Molinos, itself a soft-tissue-pummeling purveyor of high-capsaicin salsas and pork adovadas, the lifelong culinary professional was well-equipped to take a few licks.
When & Where: Thursday, June 5, at the PHOENIX office. The tasting began at 1:17 p.m.
Tasting Rules: To level the hotness playing field, we selected only habanero-based products. No Carolina Reaper, ghost pepper or other, more brutal chile breeds. Less capsaicin-intense ingredients, such as jalapeño, were allowed. The sauces were presented with tortilla chips for dipping.
No. 1
Arizona Cowboy
Torres gets an immediate whiff of smoke from the Phoenix brand’s viscous Red Jalapeño Hot Sauce, and vinegar on the tongue. “Not super spicy, but a slow build.” store.ameliocenterprises.com
No. 2
Big Red’s Hot Sauce
A winner of multiple national awards, Big Red’s Smokey Habanero Sauce enters the taste-test as one of the clear favorites, and Torres is immediately impressed. “Ooh, that’s very good.” bigredshotsauce.com
Quarterfinal Winner
Big Red’s Hot Sauce
An easy choice for Torres. “It’s more garlicky, smokier and spicier right off the bat,” she says of the Phoenix-made hot sauce.
No. 3
Sphinx Date Co.
“It’s sweet and tomato-y, with a very good flavor,” Torres says of the esteemed shop’s Medjool Date Hot Sauce, immediately picking up on the novel ingredient. sphinxdateranch.com
No. 4
Original Tombstone
Light-bodied and vinegary, Original Tombstone’s Hot Pepper Sauce makes a positive impression on Torres, who compares it to Cajun classics Crystal or Tabasco. arizonachilepepperco.com
Quarterfinal Winner
Original Tombstone
“I like this one because it reminds me of the hot sauces we used to keep in the fridge as kids, to challenge each other,” Torres says, tapping the Southern Arizona sauce for the semifinals.
Semifinal Winner
Big Red’s Hot Sauce
Founded by hot sauce entrepreneur Paul Ford in 2011, Big Red’s is lauded by critics for its balance of flavor and heat – and Torres agrees. “You can see the chopped-up cilantro in there… it’s more homemade-tasting than you would expect.”
No. 5
Cutino Sauce Co.
“I see the little chile flakes right off the bat… that’s promising,” Torres says, eyeballing the hot sauce heavyweight’s flagship sauce. Upon tasting: “Good spice kick. Sweet, but not smoky.”
cutinosauce.com
No. 6
Rising Hy
The Flagstaff sauce-maker’s Habanero Hot is “the spiciest one I’ve had so far,” Torres reports, noting its rich oxblood color and “big nose with smoke.” risinghy.com
Quarterfinal Winner
Rising Hy
In the first upset of the day, Rising Hy takes down Jacob Cutino’s iconic sauce, which scored local fame as Homeboy’s Hot Sauce and rose to national prominence on Hot Ones after a rebrand. “I love the roasted garlic flavor” of the Flagstaff offering, Torres says.
No. 7
Sting ’N’ Linger Salsa Co.
Brutalizing tastebuds for more than 30 years, the Tempe outfit’s Habanero Hot Sauce “is much thicker than the others… with good spice and a lot of tomato.” stingnlinger.com
No. 8
Old Pueblo Poblano Mexican Sauces
From Tucson comes this habanero-infused flagship product, which gives Torres a firm blast of “cumin and oregano right off the bat,” along with a smooth mouthfeel and deep red coloring. tucsonpoblano.com
Quarterfinal Winner
Old Pueblo Poblano Mexican Sauces
Much like the Tombstone offering, Torres can’t resist the nostalgic energy inspired by Old Pueblo’s distinct flavoring, or the lingering spice, “which really sneaks up on you.”
Semifinal Winner
Old Pueblo Poblano Mexican Sauces
Though Rising Hy held its ground as the hottest sauce of the say, Torres was moved to a greater degree by the Tucson condiment’s deeper chile flavor. “This is my kind of salsa.”
Final Champion!
Old Pueblo Poblano Mexican Sauces
In an agonizing decision pitting old and new Arizona sauce-making sensibilities against one another, Torres opts for the cocina-style Old Pueblo over the brighter, more nimble Big Red’s sauce. “It’s a tough choice, but for me, the flavors and the spice all hit the mark.”
