Picked this up because I love Calabrian peppers, especially the crushed dried ones that you can sprinkle on pizza or pasta. This doesn’t beat the dried peppers imo. What to use this for?
by Lemonking_
19 Comments
DaleyLlama
Didn’t enjoy this one, but it has use cases for pasta imo. Good with chicken Alfredo!
TravisMaauto
The extra spicy version is only slightly spicy and has a great taste that goes well with Italian and tomato-based dishes.
AgileMJOLNIR
This sauce is good but I agree that the canned ones o the ones in a jar are far better. Of all things to put this on I found it was pretty good on Chic-fila sandwiches or breakfast burritos.
RMca004
NOT a hot sauce and no trace of Calabrian pepper. Really disappointed, my none loving spice members of the family seem to like it on eggs and pizza. Hard pass.
Staydownfoo
Vinegar forward?
Babythatwater1
Yeah this one I tried once. I haven’t found a place for it in my food. Maybe I will try it on meatballs one day. But for now it just sits.
carnage819
I love its flavor. But there’s no heat
cozamalotl666666
I like it
Tucana66
I’m going to be contrarian here. It was a love-hate thing with this “hot” sauce.
The flavor is definitively Italian/Mediterranean with its ingredients: *Calabrian chilis, roasted red peppers, balsamic vinegar, sea salt, and porcini mushrooms.*
Due to those ingredients, there is an inherent sweetness and spicy nature about this sauce. But it is Firelli’s Extra Hot Sauce (NOT the same one shown above) with added cayenne pepper to make it a “hot sauce”.
I still have a bottle. Family members LOVE the bottle shape/cap. But I’m the only one who uses it–and only occasionally AND on one section of my scrambled eggs. Will I buy another bottle? Not any time soon, even if I finished my current bottle today.
Fridaynightplaylist
I love it. I’m not sure I would consider it a hot sauce though. It’s it’s own thing for it’s own purpose
donjonnyronald
The definition of “depends what you put it on” sauce for me. I do likenit on Italian dishes where most others don’t really work, but that’s about it. Definitely not a go to sauce but I don’t mind having it around.
Cornball73
It’s not “hot” like hotheads think. It puts some umami in Italian dishes. Maybe other uses. Absolutely should not be in the hot sauce category.
N8theGrape
Funny, I really like it.
NYerInTex
I SO want this to be good.
And funky is usually a good thing.
But this is some weird bad funky flavor.
SiennaYeena
Yeah people hyped this stuff up for me quite a while back and I tried it and couldn’t believe how much I hated it. I can’t find a use for it. So it just sits in my collection.
Chris_P_Lettuce
My heat tolerance is low and I get no heat from this. Furthermore the taste is too strange to be enjoyable. This is one of my least favorite I’ve ever tried.
brewberry_cobbler
I defend this sauce every time it’s posted here. It’s not my favorite and it’s definitely not hot.. but I love it.
My suggestion every time: read the ingredients. The first ingredient is roasted red peppers… it’s not going to be hot lol
Brief-Use3
Makes sense, it’s from Parma, not Calabria.
greengoldgunner
It tastes more like an enchilada sauce than a hot sauce imo. Not a fan either
19 Comments
Didn’t enjoy this one, but it has use cases for pasta imo. Good with chicken Alfredo!
The extra spicy version is only slightly spicy and has a great taste that goes well with Italian and tomato-based dishes.
This sauce is good but I agree that the canned ones o the ones in a jar are far better. Of all things to put this on I found it was pretty good on Chic-fila sandwiches or breakfast burritos.
NOT a hot sauce and no trace of Calabrian pepper. Really disappointed, my none loving spice members of the family seem to like it on eggs and pizza. Hard pass.
Vinegar forward?
Yeah this one I tried once. I haven’t found a place for it in my food. Maybe I will try it on meatballs one day. But for now it just sits.
I love its flavor. But there’s no heat
I like it
I’m going to be contrarian here. It was a love-hate thing with this “hot” sauce.
The flavor is definitively Italian/Mediterranean with its ingredients: *Calabrian chilis, roasted red peppers, balsamic vinegar, sea salt, and porcini mushrooms.*
Due to those ingredients, there is an inherent sweetness and spicy nature about this sauce. But it is Firelli’s Extra Hot Sauce (NOT the same one shown above) with added cayenne pepper to make it a “hot sauce”.
I still have a bottle. Family members LOVE the bottle shape/cap. But I’m the only one who uses it–and only occasionally AND on one section of my scrambled eggs. Will I buy another bottle? Not any time soon, even if I finished my current bottle today.
I love it. I’m not sure I would consider it a hot sauce though. It’s it’s own thing for it’s own purpose
The definition of “depends what you put it on” sauce for me. I do likenit on Italian dishes where most others don’t really work, but that’s about it. Definitely not a go to sauce but I don’t mind having it around.
It’s not “hot” like hotheads think. It puts some umami in Italian dishes. Maybe other uses. Absolutely should not be in the hot sauce category.
Funny, I really like it.
I SO want this to be good.
And funky is usually a good thing.
But this is some weird bad funky flavor.
Yeah people hyped this stuff up for me quite a while back and I tried it and couldn’t believe how much I hated it. I can’t find a use for it. So it just sits in my collection.
My heat tolerance is low and I get no heat from this. Furthermore the taste is too strange to be enjoyable. This is one of my least favorite I’ve ever tried.
I defend this sauce every time it’s posted here. It’s not my favorite and it’s definitely not hot.. but I love it.
My suggestion every time: read the ingredients. The first ingredient is roasted red peppers… it’s not going to be hot lol
Makes sense, it’s from Parma, not Calabria.
It tastes more like an enchilada sauce than a hot sauce imo. Not a fan either