Sốt ớt ma hun khói Hamajang | Adoboloco

That smoky aroma hits you the second you crack the bottle, and the heat creeps up right on schedule. I used it in a marinade and the ghost pepper build was intense but the habanero kept it from being one-dimensional.

Poured it over tacos last night and the smoky aroma hit before the bottle even touched the plate. The ghost pepper heat lingered just long enough after the habanero punch, and that slow build kept me reaching for more.

That smoky ghost pepper hits you in the back of the throat about thirty seconds after the first bite, and it keeps building long after I’ve put the bottle down. A few drops on my eggs was enough to make my eyes water, but the habanero sweetness balances it so I actually finished the whole plate.