FYM Hot Sauce was started in 2012 when Dane Wilcox, a hot sauce connoisseur looking for a proper habanero hot sauce, was thoroughly disappointed with the hot sauce market at the time. So he decided to make his own out of actual peppers from actual plants he grew from the nursery, and everyone concurred that his hot sauce was vastly superior to the aforementioned sub-par flapdoodle to which they had grown accustomed.
I agree that there is a lot of hot sauce out there that isn't really worth writing home about. With Tabasco being both ubiquitous and nasty, I had given up on hot sauce for a while, opting instead to just using my own chili peppers until discovering Cholula, which became my go-to not-Tabasco alternative.
While anything named “Voodoo Curse”, “Hellhound”, or “Rectum Ripper XXX ½” may sound delicious, I am not a masochist and am instead interested in a nice, tasty Hot Sauce Of The People, rather than training myself for the Hot Sauce Olympics.
And so arriveth my bottle of FYM. I pulled it out of the mailbox and tasted it. It actually tasted…fresh. Like fresh peppers, fresh. This is a thing you can’t say about a lot of hot sauces. I just kept eating it until I got inside.
So, a little bit of a heads up: I’m not a complete wuss when it comes to “hotness level”. My mom is a certified complete wuss, and this would make her start screaming and burst into flames. It is made with fresh habeneros, after all.
If you’re looking for something with good flavor but not so hot that you can’t taste it--without too much vinegar (Tabasco, I’m looking in your direction)—then look no further, my friends.
I have taken to eating it as a dipping sauce for cheese (particularly Havarti with dill), which on its face seems to be a sin against nature. You’re supposed to dip things in cheese, NOT the other way around!!! Well it sounds like it’s time for a little consciousness expansion, so open your mind, man…
It’s also good substitute for the chopped chili peppers in salsa fresca, or anything that calls for cayenne powder. Add a few shakes to fresh guacamole, or make your own chili seasoning.
Chile Seasoning for Ground Meat
2-3 tablespoons of FYM Hot Sauce
1 clove of minced garlic
1 tsp powdered cumin
½ tsp dried oregano
salt and pepper to taste
Combine and add to 1 pound of beef or turkey. It’s waaaay better than the envelopes o’ mystery seasoning.
Finally, Winter Holiday Psychosis would not be complete without football. And football would not be complete without wings. If you can keep yourself from eating the sauce with a spoon*, I commend you.
Football Season Hot Wings
1 – 1 ½ pounds of chicken wings
Oil for frying
½ cup FYM Hot Sauce
4 tablespoons melted butter
2 tablespoons BBQ sauce
1 teaspoon yellow mustard
You’ll want to use a stockpot with a layer of oil approximately ½”-1” deep.
If you have a splatter screen, even better, but I often end up using the top of the stockpot as a shield when I put the chicken in the pot, because hot oil is painful.
Heat the oil in the pot. Wash the chicken and pat dry. (Make sure the chicken is as dry as possible to prevent splattering.)
Add the chicken to the oil with tongs and cook until golden brown. Drain the chicken on paper towels.
Whisk the hot sauce, butter, BBQ sauce, and mustard together in a bowl and toss the prepared wings in the sauce.
Ta da! Easy, right?
*Full disclosure: I did actually eat the sauce with a spoon.
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