This is not your traditional barbecue sauce. Although it starts with a classic tomato and vinegar base, that's sweetened with brown sugar, molasses and honey, it quickly takes a turn. Smoked habaneros jump in to provide the necessary spicy heat, but you notice something warm… and faintly reminiscent of the holidays. That would be extracts of cinnamon and clove, which give the sauce a warm, sweet and savory flavor. We want to slather it on everything.
Sarah and Dirk Marshall created this sauce by deconstructing traditional big name sauces and carefully eliminating common allergens such as gluten, anchovies and cornstarch. To replace those ingredients, they added in a winning blend of vegetables and spices. And for those not enmeshed in the world of sauces, let us explain why we know this sauce is a big deal. In 2015, it won first place in the national Scovie Awards. Named for the Scoville scale (the measurement by which we determine a food’s hotness), the Scovies are the biggest competition in the world of barbecue, sauce and hot foods. Looks like this habanero barbecue sauce is #onfire.
Tip of the Tongue:
Although it’s got habanero in it, it’s not too spicy, leaning more on the smoky side of the Scoville scale. Slather this sauce on ribs, pork chops, steak, burgers, you name it. Anything you throw to the flames deserves a wallop.
Tomatoes, onion, distilled vinegar, brown sugar, paprika (smoked and sweet), garlic, Jacobsen Sea Salt, white balsamic vinegar, molasses, Bee Local Honey, carrots, habanero chili pepper, ginger, curry powder, mustard powder, red chili pepper flakes, cayenne pepper, water, sugar, cloves, cinnamon, garbanzo bean flour, turmeric, ground black pepper, onion powder.
Refrigerate after opening and shake before using.