Figured I’d give this old time sauce another try. Seems like you see this stuff darn near everywhere but I never really gave it a decent chance…and now I’m glad I did!
This weekend we decided on take out pizza as this would be the best way to give this sauce the attention it deserves. Pizza came and I put a few teaspoons worth on one slice. Why not just get the heat over and done with right? Nice surprise was not a huge amount of heat…at least not right away. After putting a half bottle worth on the pizza slices I had in my plate my nose started running and the heat came on fast. Not that hiccupping, can’t breathe kind of hot, but rather a gradual nice heat. I added another part bottle to a bowl of seafood chowder my wife made up (thanks honey!). Same heat, which I thought strange because soups seem to bring out the heat in sauces). And there it stayed….an 8/10 heat.
First tastes I noticed were tart and salty. This is a vinegar based sauce and is tart and acidic. Not in a bad way by any means, just tart is all. Seems like a large salt content is present…enough that you can taste it, which made me thirsty but longing for more. The three pepper blend is tangy! Could have sworn I tasted Scotch Bonnet but the ingredients say otherwise…almost a sweet aftertaste. 7/10 taste.
Would I buy it again? Yes. Because of that tangy-tart taste that makes my mouth water just thinking about it.
Overall rating: 7.5/10
