The makers (A and B) are big fans of heat (as are we!) but their hot pepper sauce is more complex and fruity than most. The pepper-loving team starts with a red fresno chili pepper, which is less painful and more fruity/tangy/tart than the habanero. Carrots also add depth and sweetness. So this is a nice, thick sauce that is not only great for those who like it hot but for some of the rest of us, too.
Also worth noting is that while fresh chilies are fruits with bold, complicated and distinctive flavors, major manufacturers freeze and dilute their wonderful properties away. This small-batch sauce tastes super fresh and bright. We've been using it on everything since it arrived at our office!
tip of the tongue
The sauce is excellent with seafood – try it instead of cocktail sauce or Tabasco. The acidity also makes it pair well with anything rich and creamy. You could even use a teaspoon or two when making chicken salad or tuna salad. One of us here just tried some on pasta with butter and garlic – yum.
Here's an awesome cocktail: Mix fresh lime juice, a dash of soy or worchestshire and a few dashes of this hot sauce in a glass with ice (feel free to salt the rim first). Slowly pour in beer and garnish with a slice of lime – you've got a perfect Mexican Michelada.
White vinegar, red chili pepper, carrot, onion, habanero pepper, salt. Refrigeration suggested after opening.