This came up on the Casa Perico thread, as you can ask for a complimentary warm habanero sauce (warm as in temp, hot as in spicy) that they serve in a little iron skillet. It's my favorite appetizer I've found in OKC.

Then there was mention of Ghost Pepper Sauce at Humble Pie.


What are some of your favorite spicy dishes and restaurants that bring the heat?

Mama Sinmi's, the West African restaurant at 23/MacAuthur, made the spiciest food I have ever had. EVER.

Mama Sinmi's, the West African restaurant at 23/MacAuthur, made the spiciest food I have ever had. EVER.

What specifically did you order there and liked?

I really want to try it.

Most Thai restaurants (I prefer Tana Thai or Sala Thai) make any of their dishes spicy based on a star system (e.g. 1 - 3 stars), and most places are happy to go well above that.

I've always wanted to try Mamma Sinmi's, I'm glad I was reminded of that again.

It was a while ago, but my husband seems to remember rice and chicken. Probably the white fried rice? I think we ordered on their spicy scale like it was a Thai restaurant, probably a 4/5 or 8/10. Just tell them you really want the spice, and they can bring it.

We had to make all new rice the next day to eat it. The spice was almost unbearable for my American palate.

For Thai food, I'm used to California where when they say hot, they mean hot. I remember saying 8/10 and the waitress just said 'no'. She said I should start no higher than a 5 and I'm glad I didn't.

But most places really dial down the spice because so many people can't handle it, which means it can be hard to find something with real heat.

The 'hot' variety of most local Mexican and BBQ places always leaves me disappointed.

For Thai food, I'm used to California where when they say hot, they mean hot. I remember saying 8/10 and the waitress just said 'no'. She said I should start no higher than a 5 and I'm glad I didn't.

But most places really dial down the spice because so many people can't handle it, which means it can be hard to find something with real heat.

The 'hot' variety of most local Mexican and BBQ places always leaves me disappointed.

Right, that's what I've figured out here at least. I like really spicy food, and the 3/3 or 5/5 stars at Thai restaurants here usually isn't near enough for what I want. They are happy to go as high as you want (and usually enjoy being challanged that their food isn't spicy enough).

I've tried Mama Sinmi's and really enjoyed it... Was not aware they had anything spicy though... That gives me a good reason to go back.

I made the mistake of telling them at Panang one time they couldn't make the Pad Kee Mao too hot..... They didn't totally prove me wrong because I still ate it but.... I will never tell them that again! LOL

I have heard a lot of people complain about this when it comes to food in Oklahoma. BBQ is one of the cuisines where I've really noticed it. I am used to the sauces being a bit spicier than what you can typically get in Oklahoma.

The 'hot' variety of most local Mexican and BBQ places always leaves me disappointed.

Have you ever tried the 911 Sauce at Mr Sprigg's in Midwest City? I don't think it will disappoint you on the heat level.

The Flying Pig BBQ is also making a really good ghost pepper BBQ sauce. It's not over the top heat and the sweetness of the sauce tempers the heat of the pepper but it's a really tasty sauce.

https://www.facebook.com/225588900820568/photos/pb.225588900820568.-2207520000.1447866719./865766063469512/?type=3&theater

Have you ever tried the 911 Sauce at Mr Sprigg's in Midwest City? I don't think it will disappoint you on the heat level.

The Flying Pig BBQ is also making a really good ghost pepper BBQ sauce. It's not over the top heat and the sweetness of the sauce tempers the heat of the pepper but it's a really tasty sauce.

https://www.facebook.com/225588900820568/photos/pb.225588900820568.-2207520000.1447866719./865766063469512/?type=3&theater

Backdoor has had a XXX sauce the last couple times I went in addition to their hot sauce. There's definitely options... Earl's even has a little kick to it.

Backdoor has had a XXX sauce the last couple times I went in addition to their hot sauce. There's definitely options... Earl's even has a little kick to it.

Unless they have changed the XXX sauce since it was first released... I found it to be black pepper spicy at best... But I haven't had it since the week they came out with it. So they may have amped it up since then.

Teds has an atomic Salsa I get when we order from there. .I like the heat to it.
but I don't really do Ted's that often.

Kabob N Curry has some curry with some heat.

Mama Sinmi's, the West African restaurant at 23/MacAuthur, made the spiciest food I have ever had. EVER.

I have some Nigerian coworkers who eat there probably twice a week and absolutely love it. I've wanted to go for some time now.

Have you ever tried the 911 Sauce at Mr Sprigg's in Midwest City? I don't think it will disappoint you on the heat level....[/url]

I'll second this - every time I've ordered it, the lady behind the counter says "You sure you really want 911, hon?" Yes, yes, I do. Although after being in the fridge for a while, I've had to tone it down a bit with some milder stuff mixed in (nothing like a homemade hot ham'n'cheese with 911 sauce on it (like Hardee's on steroids)).

Teds has an atomic Salsa I get when we order from there. .I like the heat to it.
but I don't really do Ted's that often.

Ted's also has a Habanero salsa that you can ask for but I don't know if it's hotter than the Atomic or not. My wife is the spicy food eater in the house.

When we go to Thai restaurants she always orders it hotter than 5 and she's never gotten a dish that she even considers to be acceptably spicy. She and her sister make a homemade chili that is literally like mace. I've dumped an old batch down the sink and it was like being tear gassed...unable to breathe and watering eyes!!!

It's funny the huge range of sensitivity levels when it comes to spicy food.

I suspect you either gradually acquire a taste and build up endurance and appreciation, or you just never wanted to get started with it and stay at a very low threshold.

I know the older I get, the spicier I like my food and I think that's just from a lifetime of trying things.

I suspect you either gradually acquire a taste and build up endurance and appreciation, or you just never wanted to get started with it and stay at a very low threshold.

I've always thought it was an acquired endurance.... I remember when Tabasco Sauce was a drop or two and now I can practically drink Tabasco.... And even with all the sauces I have tried over the years. I always find myself going back to Tabasco as my sauce of choice... I use it like most people use salt.

And while I can tolerate a very high heat level I do usually shy away from painful heat. I do like to still be able to taste, and enjoy, what I'm eating but I don't mind sweating a little and finishing a meal with a runny nose.

When Banana Island was on 23rd Street (Where Taj is now). They served a curry beef noodle stew that came out at a high temperature and had some nice Scoville type heat to it as well.... I tolerated it very well but I saw another guy eating it one day and he had snot running from his nose and sweat beading on his forehead, possibly a few tears running down his cheeks. He ate half the bowl and had to stop..... I felt bad for him because it really was a tasty dish... Wish it was still available to me.

Something else worth trying is the Ghost Pepper Salt from Savory Spice Shop on Western.

They use a chocolate extract to bind the ghost pepper to the salt so it has a very unique flavor... I've used it quite a bit to dry brine hot wings.

Ted's also has a Habanero salsa that you can ask for but I don't know if it's hotter than the Atomic or not. My wife is the spicy food eater in the house. ...

Ted's habanero salsa is hotter than the Atomic, and you have to ask for it, yes, they don't offer it. It's served cold/room temp, though, not like Casa Perico's, which is in a hot cast-iron skillet.

But of course, what is 'painful' changes with time, too.

I certainly don't like discomfort or for any spice to overwhelm the food.

And spiciness just for spiciness sake does nothing for me either.


I actually like a good combo of sweet and spicy that you can sometimes find in BBQ sauces.

My favorite all time spicy sauce was a teriyaki sauce from a place in California where they added some sort of garlic chili sauce... The type you can by in the grocery but I could never recreate it or anything particularly close. Holy cow, that stuff with just rice and chicken was one of my favorite meals ever.

now I can practically drink Tabasco.... And even with all the sauces I have tried over the years. I always find myself going back to Tabasco as my sauce of choice... I use it like most people use salt.

I say the exact same things about Sriracha. I buy those big bottles and blow through them in no time.

My tastes run more towards Asian/Indian cooking than Mexican but when i eat that sort of food, I really like Cholula, although I put Tobasco in lots of things as well.

Something else worth trying is the Ghost Pepper Salt from Savory Spice Shop on Western.

They use a chocolate extract to bind the ghost pepper to the salt so it has a very unique flavor... I've used it quite a bit to dry brine hot wings.

I was given a gift basket from Savory a year or two ago that included the Ghost Pepper Salt and a Ghost Pepper hot sauce.... both were interesting and very good, and surprisingly not as hot as I expected (was expecting painful hot).

I actually like a good combo of sweet and spicy that you can sometimes find in BBQ sauces.

You would probably like The Flying Pigs Ghost Pepper BBQ Sauce then... It's a good combination of both..... I like to pour it over their mac & cheese.

.... both were interesting and very good, and surprisingly not as hot as I expected (was expecting painful hot).

Yeah... It's more of a good slow burn but not too intense... Using it like I have on the hotwings really makes the lips tingle.

I need to get by Savory Spice Shop.

I remember writing about them when they were preparing to open and thinking I'd find a lot to like in there.

I need to get by Savory Spice Shop.

I remember writing about them when they were preparing to open and thinking I'd find a lot to like in there.

I have to limit my time there... It's very damaging to my bank account. ;+)

While not local, I did write in the Pei Wei thread that they have this pretty great garlic chili sauce in little jars with serving spoons and I almost emptied one on my 'spicy' chicken dish and white rice.

The entre had virtually not heat at all but that sauce had a nice kick with a really good flavor.

If it wasn't for that condiment, I doubt I'd go back.

I need to get by Savory Spice Shop.

if you enjoy cooking, then yes x 1000. it's a really great place.

While not local, I did write in the Pei Wei thread that they have this pretty great garlic chili sauce in little jars with serving spoons and I almost emptied one my 'spicy' chicken dish and white rice.

The entre had virtually not heat at all but that sauce had a nice kick with a really good flavor.

If it wasn't for that condiment, I doubt I'd go back.

I have never liked Pei Wei in any of the cities that I've tried them in. Everything they serve seems lacking in flavor for my taste.

if you enjoy cooking, then yes x 1000. it's a really great place.

Savory and Olive & Co. for olive oils and balsalmic vinegar are two places definitely worth stopping in. Problem with Savory is you want to try everything in the store.

And spiciness just for spiciness sake does nothing for me either.

This perfectly sums up where I stand on spicy food. I love a good, spicy dish, but I don't like heat for heat's sake.

My wife and I are also regulars at Savory Spice Shop. Once, about a year ago, I got to taste their ghost pepper salt. Abel, the owner, poured about 3 grains into my hand. I tasted it, and at first, it nearly blew my teeth out. But, once the heat subsided, it had a really good flavor. My wife uses it liberally when she makes chili.

Taramujara offers an avacado based spicy dip for chips.

Have you ever tried the 911 Sauce at Mr Sprigg's in Midwest City? I don't think it will disappoint you on the heat level.

The Flying Pig BBQ is also making a really good ghost pepper BBQ sauce. It's not over the top heat and the sweetness of the sauce tempers the heat of the pepper but it's a really tasty sauce.

https://www.facebook.com/225588900820568/photos/pb.225588900820568.-2207520000.1447866719./865766063469512/?type=3&theater

Mr Spriggs 911 sauce is painful.

While not local, I did write in the Pei Wei thread that they have this pretty great garlic chili sauce in little jars with serving spoons and I almost emptied one on my 'spicy' chicken dish and white rice.

The entre had virtually not heat at all but that sauce had a nice kick with a really good flavor.

If it wasn't for that condiment, I doubt I'd go back.

I'm almost certain that's Huy Fong chili garlic sauce that you can pick up at most grocery stores. I eat that stuff on everything and buy it in bulk from Amazon.

It's similar but not quite the same.

Sriracha sauce will even make a McDonalds cheeseburger taste better.

Leo's hot sauce has a pretty good slow burn to it, I don't think it's as hot as it once was when Leo himself was alive, or Maybe I have become immune to it ...

Some ramblings from my life with heat. At one time, Leo's hot was extremely hot, I mixed it with mild and it was excellent. Second, I don't want to scare anyone away from Szechuan Bistro because if you don't ask, they don't apply any heat, but ask and ye shall receive. Third, the atomic wings at Wing Stop have a really nice bite to them. I buy half atomic and half Cajun, I eat one atomic and wash it down with a Cajun. I love the Caso Pericos habenero salsa. At home, I use about a half pound of habaneros and lots of jalapeños every week, and I have really gotten into the birds eye (Thai) peppers as well. As for Mr. Spriggs 911 sauce, it's ok, I wasn't impressed. I don't do pain, but good heat is good.
C. T.

Really enjoying this discussion.

It should be mentioned that chili peppers -- the base for virtually everything spicy -- are very nutritious and low in calories.

The Blazin wings at Bdubs are sick hot. I ate six of them on a bet and regretted it greatly.

The Blazin wings at Bdubs are sick hot. I ate six of them on a bet and regretted it greatly.

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I can eat Buffalo Wild Wings like M&Ms, they just don't compare to Wing Stop's Atomic.
C. T.

The Blazin wings at Bdubs are sick hot. I ate six of them on a bet and regretted it greatly.

They aren't even good. Personal opinion.

I can eat Buffalo Wild Wings like M&Ms, they just don't compare to Wing Stop's Atomic.
C. T.

I like wing stops a lot better than Bdubs , the atomic is damn hot one or two and I'm good to go.

I was excited to learn that tulsa's wing run cafe was acquired by mazzios. But they didn't keep the recipes correct and dropped/renamed a few. Dissapointing, I feel like there's a gap in the wing market to knock one out of the park.

I can't enough good things about Manna, it's the most authentic Indian for at least a hundred miles. It's a little awkward, not great in the dining room department, water comes in the form single bottles, but the food, the FOOD! It's too spicy for most at the medium level, it tastes pretty good at the "spicy" level for me. I once asked for "desi spicy" and I couldn't eat my vindaloo, had to order the house made yogurt that comes with the biryanis to cut it with. Take friends and order family style. You can of course do takeaway, but there's certain things that are best within a few moments of pulling out of the fire. For reference: the atomic at teds doesn't register on my scale, tasty though.

The spicy ramen at tamashii is also good, and there's a little pot of chili paste on the side to get it where you want it. I have, however, seen this dish (the one called "spicy ramen") sent back the way it came asking for different food. Bad form. This might be why restaurants stop making spicy food unless upon request. They've thrown enough profit in the trash.

I don't know what it is about this town, spicy food is just hard to come by. Then there's the "spicy for spicy's sake" thing going around that a previous poster mentioned. Not much flavor going on there. I've seen places just drop a dash of capsaicin in the sauce and call it a day. When I ask for Chinese or Thai to be made extra spicy, it usually just involves a sprinkle of flavorless dried red chilies.

In the end it's best to find a place with hardly any white people in it, and ask for it made the chef likes it.

Since someone else brought up Tulsa first, I'll mention Jo mama's pizza , they've got a pizza that will blow the top off your head, we ordered one just for the novelty of it..... Two bites and I was done, lol.....

Mr Spriggs 911 sauce is painful.

Agreed... I'm good for about 5 bites of it and then I switch back to the hot.

Really enjoying this discussion.

It should be mentioned that chili peppers -- the base for virtually everything spicy -- are very nutritious and low in calories.

Yeah... According to most of the studies I have read about peppers... I should be immortal as much of them as I eat. =+)

I feel like there's a gap in the wing market to knock one out of the park.

totally agree. as much as a phenomenon wings are these days, i'm surprised that there isn't a local joint that pushes something better than the chain offerings. can't think of any local wing places in okc. -M

totally agree. as much as a phenomenon wings are these days, i'm surprised that there isn't a local joint that pushes something better than the chain offerings. can't think of any local wing places in okc. -M

Oddly enough about 15 years ago, right before I started my BBQ journey, I started developing wing recipes with this very intention but then I opened a game store instead.... Unfortunately I also lost my notebook with all my wing recipes.

There was/is a local wing place on MLK near Kelly but I have not tried it and I also believe there is one in Midwest City.

Evil Empire at Empire Slice has a pretty good kick too... nothing extreme though.

I was excited to learn that tulsa's wing run cafe was acquired by mazzios.

Wing run. Was that the one on County line?

Yeah... According to most of the studies I have read about peppers... I should be immortal as much of them as I eat. =+)

OKBBQEA,
Recently, there have been reports that capsaicin chases cancer cells away, or something to that effect. It also keeps elephants out of my yard! I have been putting habaneros in lots of things that I eat. I pick up a half pound a week from Sprouts. Jalapeños are for flavor, heat? Not so much. I don't care for bell peppers, so when a recipe calls for them, I use poblano or Anaheim or Hatch when they are available.
C. T.

OKBBQEA,
Recently, there have been reports that capsaicin chases cancer cells away, or something to that effect. It also keeps elephants out of my yard! I have been putting habaneros in lots of things that I eat. I pick up a half pound a week from Sprouts. Jalapeños are for flavor, heat? Not so much. I don't care for bell peppers, so when a recipe calls for them, I use poblano or Anaheim or Hatch when they are available.
C. T.

I envy your cast iron stomach CT.

OKBBQEA,
Recently, there have been reports that capsaicin chases cancer cells away, or something to that effect. It also keeps elephants out of my yard! I have been putting habaneros in lots of things that I eat. I pick up a half pound a week from Sprouts. Jalapeños are for flavor, heat? Not so much. I don't care for bell peppers, so when a recipe calls for them, I use poblano or Anaheim or Hatch when they are available.
C. T.

I've never cared for the flavor of habs... Generally when I want something hotter than a jalapeno, that I can get at the grocery store, I go with serrano.

But I have found that jalapenos in a large enough quantity can give a pretty good kick.

I don't like the flavor of bell pepper raw but I do enjoy them cooked or baked.

I grew some cajun belle peppers this year for the first time and they were pretty good to cook with and have a mild heat..

https://bonnieplants.com/product/cajun-belle-pepper/

I've never cared for the flavor of habs... Generally when I want something hotter than a jalapeno, that I can get at the grocery store, I go with serrano.

But I have found that jalapenos in a large enough quantity can give a pretty good kick.

I don't like the flavor of bell pepper raw but I do enjoy them cooked or baked.

I grew some cajun belle peppers this year for the first time and they were pretty good to cook with and have a mild heat..

https://bonnieplants.com/product/cajun-belle-pepper/

OKBBQEA,
Another good pepper with lots of heat is the Thai, (real name, birds Eye chili). They have a good taste, and are just below habaneros on the Scoville scale. The problem with them is they are so tiny and you have to use so many for taste, then it gets a little too hot. I like to eat them raw unless I get an extra hot one. I fully understand your feeling about habaneros, there are lots of things I don't like, but I do enjoy them. I chop two for a hamburger, about ten for shrimp fried rice, a little over one for an omelet and various other things, tacos, nachos, Papa Murphy's home bake pizza, chili, et al. Are the cajun belles a hybrid? I've never heard of them. I went to the link and it says they have the taste of regular bell peppers, so they aren't something I would use. I don't hate them, just don't like them and prefer chili peppers for flavoring and bulk.
C. T.

I envy your cast iron stomach CT.

Mel,
It has just evolved. I remember the first time I had a jalapeño. I was in my teens and it lit me up. Over the years things have changed. I'm 72 and in the last ten years, jalapeños seem to have gotten milder, at least that's what I thought, but in reality, my taste tolerance has changed because things I used sparingly like habaneros I now use lots of them and actually taste the pepper, not mainly heat. I eat jalapeños raw like a small carrot, but not habaneros, serranos, and only sparingly with the Thai chili.
C. T.

Are the cajun belles a hybrid? I've never heard of them. I went to the link and it says they have the taste of regular bell peppers, so they aren't something I would use. I don't hate them, just don't like them and prefer chili peppers for flavoring and bulk.
C. T.

I had never heard of them until this year... It's a about 1/3 of the size of a regular bell pepper. It does still have the bell pepper flavor but with just a little less heat than a jalapeno.