Sean Evans has spent nearly 100 episodes choking down hot sauce. But does he have what it takes to make his own concoction? Anxious to turn the tables, Sean teams up with Hot Ones legend Erica Diehl—better known as Queen Majesty—for a crash-course in the hot sauce-making commandments. From a mild pineapple and jalapeño sauce to a fiery “Sicilian” scorpion blend, Sean learns how to slice, chop, and churn his way to new hot-sauce heights.
A special thank you to Homesweet Homegrown for supplying the scorpion peppers. The pineapple and jalapeño recipe will appear in a forthcoming cookbook from High River Sauce’s Steve Seabury.
First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country’s best chefs and finding the unexpected places where food and pop culture intersect. Click here to purchase Hot Ones hot sauces: http://bit.ly/2ja8sx2
Sweet I recently got a bunch of reapers ghosts and scorpions given to me time to use em
Was that pineapple even ripe? It didn't change to yellow, except for on the bottom. I eat pineapples frequently and I know the telltale signs of a ripened pineapple. 🍍
How do you get “that grilled flavour” from a griddle pan?? That’s a big fat lie lol. You get “that grilled flavour” from charcoal or wood, not really gas and definitely not a griddle, all it gives you is grill/char marks. If you want more of a natural grill flavour but don’t have the luxury of a grill, try lightly smoking the pineapple in a pot or deep baking dish (hotel pan) by igniting wood chips in a pot or pan, and transferring the pineapple and woods chips to something where they can be separated and covered to allow the smoke to cover the pineapple. Otherwise, if you don’t want to go to that extent, then just use any normal pan to caramelize the pineapple sugars. A griddle just imitates the grill markings which is completely redundant here since you are blending the pineapple anyway.
the Queen is as hot as her sauces