What the rating for? Heat, or taste? Rob who has his own collection, but mostly they are Mexican sauces. The only kind.
My sauces have a complex flavour and are NEVER cooked. Fermenting is the only way I make my sauces although my friends make passable sauces by simmering. Just not close enough. Heat is easy is you add the right peppers. Red habs have more heat, orange habs are fruitier, tabascos are a bit smokey, cayennes lean to the acidic and the rest of my peppers most would not be familiar with so I'll close it with that. Murf
