Followers of this blog will know by now that I'm trying to chase down a red sweet garlic-pepper sauce that I had years ago that I liked quite a lot. It's beginning to take on mythic proportions now, almost and I imagine if I ever do find it, I'm in for a tremendous letdown.This sauce, however, is also not it. This, like two Seven Moons sauces from last month, are of a consistency best described as "gloppy" and the sauce I'm trying to find is much thinner, around the lines of a Louisiana style sauce. In the case of Thai Kitchen's entry, though, this sauce is not overbearing or cloyingly sweet but instead is nicely balanced with the garlic, vinegar and very mild pepper heat. The heat is mostly non-existent, but notable because it's almost always absent in the other entries I've had similar to this.
One of the advantages of the gloppiness here is that it sticks well and translates equally well as a dip or sauce. It can be overpowering, so some moderation is required, but it does a very nice job of blending with and complimenting the various food items, as long as they will take something on the sweeter end.
Bottom line: It's not a great sauce, by any means or even particularly a very good one, but it's the kind of sauce that is "good for what it is." It has somewhat limited applications and wouldn't really have a regular place in my refrigerator. If I saw it on special, though, I'd probably give some thought to picking it up.
Breakdown:
Heat level: 1
Flavor: 5
Flexibility: 5
Enjoyment to dollar factor: 3
Overall: 3
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