UPDATE: Video support available here: https://www.youtube.com/watch?v=45AgMF69EqM
This is an interesting idea, on the surface, taking a Louisiana-style sauce and then un-harshing the bitter bite of vinegar and in this case, the blast of Tabasco. Tabasco makes an appearance here, ostensibly as accent, but it winds up quickly asserting itself, as is the norm with that pepper. Evidently, there is a blend here, of what I'm assuming is Cayenne and possibly red Jalapenos and if so, those are good choice to soothe the sting of the other two main components. What you have here is a sauce that seems to allude to the smoothness, say, of some of the wing sauces out there.The problem I have with this is the idea. I don't mind them attempting to do that, but one of the reasons I like to use the Louisiana styles sauces is for the punch in the face I can get, especially with more creamy dishes, when you need that to cut through. This one blends far too much and mostly just gets lost. A couple other problems are also that it has no real heat to speak of and further is not especially pleasant-tasting. So, it's hard to use it as either an accent or as lead when putting it on food. I like it better than Tabasco, but I've never been much of a fan of Tabasco to begin with, so not saying much there. It is categorically a candle next to the sun in comparison to Red Devil.
Bottom line: If the choices are scant, this will do in a pinch, but a neutered Louisiana-style sauce is a very sad and useless thing.
Breakdown:
Heat level: 0
Flavor: 3
Flexibility: 3
Enjoyment to dollar factor:1
Overall: 2
