Cholula Chili-Garlic Hot Sauce
Note: Support video available here: https://www.youtube.com/watch?v=6Dv0NKMS3EU
Cholula has definitely made a well-deserved name for itself with its very strong entry into a mass-produced sauce, which, while nothing stunning to me after all this time (and I've probably quite a few 5-gallon buckets over the years), is the equal of any of the various Mexican style sauces with high market penetration. The taste is worn out on me and I moved well beyond it even prior to discovering my current allure as a chilehead, but it is still an acceptable standby and the wooden cap I still find comforting to a degree.
That aside, all of the "old" names, such as this, Tabasco, et. al., are no dummies and have not lost the lesson that they need to expand and adapt to survive. Chili-garlic, in particular Habanero-Garlic, has definitely made some strong waves for itself as a separate category and it's no surprise Cholula has elected to make an entry into that. Sadly, it is a poor one.
As good as they do their regular sauce, they do this one poorly. It is thin and gruely, more like a Louisiana-style sauce than a self-respecting Mexican sauce. I don't detect any difference at all in chilis used, but instead is an overbearing, nearly overpowering at times aspect of garlic that has all the wonderfulness of that bottled minced garlic, which is to say, none at all. With Cholula in general, there is precious little heat and this follows, only somehow lower.
Bottom line: Disgusting flavor, low heat and a watery texture make this a surefire miss.
Breakdown:
Heat level: 0
Flavor: 0
Flexibility: 1
Enjoyment to dollar factor: 0
Overall: 0
No comments:
Post a Comment