Welcome to Good Hurts!

Good Hurts is dedicated to the best hurts on Earth: spicy foods.
I'm Russell. I teach English, write poetry, but most importantly, I am a spice aficionado and I dedicate myself to categorizing, reviewing, and torturing myself with the spiciest foods and sauces this great world has to offer, all so you can know about the most brutal, benevolent, and best bangs for your buck. Email me at hotfreakrussell@gmail.com

Enjoy, and feel the burn.

Sunday, March 21, 2010

Marie Sharp's Habanero Hot Sauces: Finger lickin'/hurtin' good!

Proud products of Belize...Marie Sharp's makes'em. Just ask their website, a shockingly simple, easy to navigate page that lays out the humble history of their family business. But is simplicity bliss? The short answer is yes, and the long answer involves habaneros, fresh veggies, and vibrant near-Caribbean tropical flavor! This is a first for Good Hurts...two hot sauces at once. But mark my words, the sauces are both variations on a theme: excellence.

Let's look at the facts: Founded in 1980 by it's namesake Marie Sharp, whose hot sauces were the talk of her neighbors and friends, Marie Sharp's has grown from her kitchen to a factory in Dangriga, Belize with over 20 employees and international sales. But don't let this rags-to-riches story of the American (well, Belizian) dream fool you: the business is run by Mrs. Sharp and her husband Gerald and swears by high quality and attention to detail. It shows in this, their most simple of sauces: Hot Habanero and Fiery Hot Habanero.

Good Hurts: Belize, for suckers who aren't in the know, is in Latin America, comfortably nudged along Guatemala and Mexico. However, pepper heads will note the proximity to the Caribbean not because they are more geographically inclined, but because they can smell the sweet citrus fire of Scotch Bonnet habaneros. These are this humble reviewer's favorite peppers, and this may be the best regular hot sauce for them.
HOT HABANERO: Not too hot but definitely not tame, this sauce is like that one dependable horse you in the stable that's strong and faithful but retains its wild animal edge. The habanero hurt is muted but it's a sauce that's much hotter than an average hot sauce and it won't let you down. This is a great sauce for people looking to transition from normal hot sauce to the wild world of fiery fury in a non-frilly, gimmick-free way.
FIERY HOT HABANERO: Still frill-free, still flavorful, but a heck of a lot hotter. This is one that will leave your lips and tongue burning and shaking. This is the one with more heat for the hotheads looking for Scotch Bonnet goodness!

Flavor: The Scotch Bonnet is an amazing product of the planet Earth; native to the Caribbean, the hot pepper is a habanero with a sweeter, brighter flavor. It's easy to cook with and the insane may be prone to eating them raw. These sauces are clones: exactly the same flavor, different levels of heat. How much can you handle? Both are bright orange, just like the pepper, and the flavors of lime juice, onion, and carrot are just subtle enough to round out the heat of the pepper while keeping its flavor bold and citrusy. Both a pulpy and thick like a watery puree. Everything in this sauce tastes market fresh. I think this sauce should be a staple in anyone's cupboard who wants something less savory; picante sauces often taste like tomatoes or savory red chilies, and Louisiana sauces have vinegar at the forefront. Think of this as a hot orange pepper sauce, sweet and filled with delicious veggies that aren't green.

Availability: Theses sauces are available...where crazy amounts of hot sauce are sold. It's a small business despite it's inspirational growth, so I recommend you find it online or search the nearest hot sauce emporium. If you like hot sauce and are sick of of the over-savory or watery, this sauce is for you!

Good for: The sky is the limit here, as it is with any truly excellent sauce. I liberally dump it on Mexican foods like chips, burritos, tacos, and even avocado salads. I drench my pizza in it. And what would scrambled eggs be without a lift of sweet pepper goodness? Nature knows exactly the right amounts of sweetness to put in fruits and veggies, so you can go wild with these sauces and STILL not overdo it.

Review (for both sauces)
Heat: **3/4 (Hot) ***3/4 (Fiery Hot)
Flavor: *****
My Review: 9.3/10

The only difference between these sauces is heat; what they have in common is masterful flavor and gorgeous color. Marie Sharp's should be truly proud of these sauces, but something tells me they already are.


  1. I'm in total agreement with you!! I don't like a heavy vinegar taste in my hot sauces and they can be harder to find but Marie's got the recipe mastered as far as I'm concerned. Wonderfully hot and spicy and the taste is exquisite!!! Now to get my grocer to put it on the shelf!!!

  2. The fiery hot is easily the best habanero sauce I have ever tasted. A local natural/whole foods store stocks it in Hayden, Idaho, and I buy 2 bottles at a time because it goes on almost all my foods.