I didn't factor in my little sister, who partly shows her affection for her older brother by buying him hot sauces that might rupture his guts. So one Christmas I opened a bottle-shaped gift and found the bottle of Rectum Ripper XXX1/2 lurking malevolently within.
As is tradition I had to try some of this sauce right there on the spot, if half the joy of giving a gift then for my sister the other half is seeing her sibling spinning around on the floor, propelled by fumes and / flame exiting bodily orifices. On first tasting I dismissed Rectum Ripper as a novelty item, totally inedible. The hit wasn't of chilli type heat, it was more a World War 1 trenches attack affair.
I almost exclusively have this hot sauce on cheese and biscuits and I now love it precisely because it offers something different to every other sauce on my 'shelf of pain'. The mustard is the most immediate hit, but the ginger rolls along quite soon after. It sure is damned hot, but like any hot sauce getting the dose right reduces the chances of losing tooth-enamel and leaves quite a blissful after-taste. And the dose with this sauce is small, very small. I think I've had this bottle about three or four years and it's only just under half empty now; this could last me for years, in fact I hope it does.
Usually the use of mustard in hot sauces is something I frown upon, especially when (like with pepper concentrate) it is used to ramp up the pain just for the sake of it.
- The label claims that 'it's not blood' dripping from the sickle on the front of the bottle, but the drip in question is brown, so what is it? Poo?
- The labels lists the county of Worcestershire as one of the ingredients