Elijah’s Roasted Pepper
I finally ran across this sauce and was immediately intrigued by the fire-roasted peppers, though I wasn’t entirely sure if they meant the Cayenne and Jalapeno or if they meant sweet red, as in Bell peppers. Either way, fire-roasted makes my ears perk up and I put this on the list. As it turned out, I was in need of a little bit for shipping once again at the same time they happened to be on a sale, and wasted no time getting it coming and then cracking it open once it arrived, as I coincidentally had just used up the last of the open sauce I had in that category.
The roasting doesn’t really play into things much, that I can tell, other than the pepper and the sauce generally coming across more smoothly than others of this type. This is much more of a Cajun style sauce, I would say, with the garlic very forward in the mix, almost but not quite, to the point of being too much. I prefer the Louisiana-style to Cajun as I like this style uncomplicated, but this does work acceptably in that setting. It is a very solid entry into this style, overall, but I can’t say I felt too strongly about it one way or the other, ultimately. As with most other sauces in this category, heat is quite low.
Bottom line: I think this sauce makes a very good representative example of a Cajun style, as the other ingredients are a bit to the fore and one does not need to brace for a harsh vinegar hit.
Breakdown:
Heat level: 0
Flavor: 6
Flexibility: 5
Enjoyment to dollar factor: 4
Overall: 4
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