Taco Jesus Cayenne Pepper Hot Sauce Review

Taco Jesus Cayenne Pepper Hot Sauce - [TSAAF Sauce Of The Year 2018]

Those that know me know that there is no way I would pass this by on a shelf, just on name alone. The bottle imagery is actually quite cool as well, not that I typically care about that kind of thing, but just sayin'. Had it had either onions or extract, obviously, I would have skipped it, but despite the more Mexican-y sounding name, this is not a thing you would normally put on tacos or even want to put on tacos. No, this is much more of a Louisiana-style sauce.As long-time readers know, that style is probably my overall favorite of all of the various styles there are.

It is also no secret that I think the best of those sauces tend to heavily (even exclusively) favor Cayenne peppers, but that I further find the combination of the Naga Jolokia with Cayenne to also be a strong one, such as my more usual standby sauce in this category, the Irazu. Irazu has been difficult for me to locate lately, however, so I was cautiously hopeful when I picked this one up, as I'm always in need for a good Louisiana-style sauce. This is definitely a good one and possibly the best sauce I've had this year.

It's a bit hard to judge flavor notes with this style of sauce, as it is not at all meant to be consumed by itself, but this is consistent with the best of the category. It has worked marvelously with every food that I normally use this type of sauce on, so I have zero complaints. It acts as I would expect and does what I want the sauce to do. I wouldn't probably place it right at the top, but instead very near the top, along the lines of the Irazu. It is a bit spicier than this style tends to be, thanks to the Naga, but the flavoring profile is definitely hard along the lines of the Cayenne, right where it should be.

Bottom line: Catchy (though non-descriptive) name for a very strong entry into the Louisiana-style sauce category. Fans of that style would do well to look into a bottle of this.

Breakdown:

            Heat level: 4
            Flavor: 8
            Flexibility: 8
            Enjoyment to dollar factor: 10

Overall: 8

Bravado Ghost Pepper & Blueberry Hot Sauce Review

Bravado Spice Co. Ghost Pepper & Blueberry Hot Sauce

NOTE: This sauce appeared in Season Three of The Hot Ones.

Note: Support video available here: https://www.youtube.com/watch?v=mBulqjX3gm8

Figured I might just as well round out the last of my selections from this company. Of the fruit-based sauces I got, this one is probably my favorite, though the consistency is very reminiscent of Torani. It is a very bright and somewhat sweet sauce as well, but more importantly, it actually tastes pretty good. I wonder if some ingredients got left off, as this is perhaps overly sweet for having blueberries as the main ingredient, but this could definitely work in a dessert, even with both black pepper and Jolokia components.

As to that, if there is one thing that Bravado seems adept at, it is stripping all of the heat out of normally fairly hot peppers for their fruit sauces. Unlike the Special Reserve Crimson (reviewed elsewhere here), which moves into blast furnace territory out of the gate, this one doesn't seem to generate much heat, even when used to excess. If it was a wine, we would definitely be calling it fruit forward and though the consistency isn't quite that runny, the tag definitely applies. It is so much so that I didn't catch even a hint of the Jolokias, which is perhaps another thing Bravado is adept at...

In a way, this is a shame, as this would be a very interesting sauce were it hotter. It doesn't need to be along the scorching levels of, say, Blueberry Hell or anything like that, but definitely could use a greater degree of being amped. Despite this one having the 4 pepper tag on the label, it is still quite mild, which really becomes confusing then comparing the Crimson Special Reserve, which carries a 5 pepper rating. This means the difference between a 4 pepper and 5 pepper rating should be fairly moderate, but instead here is more like the difference between lukewarm water and boiling water.

Bottom line: An extremely runny, but overall fairly enjoyable sauce that definitely could stand to have more heat.


Breakdown:

            Heat level: 2
            Flavor: 6
            Flexibility: 4
            Enjoyment to dollar factor: 4

Overall: 4

Culinary Tours Jalapeno Hot Sauce Review

Culinary Tours Jalapeno Hot Sauce

UPDATE: Video support now available here: https://www.youtube.com/watch?v=lhKhHhxX2w8

Another grocery store find, as the various places in my general vicinity seem like they are in process of rotating out vendors. For this one, it is a sauce styled very reminiscent of Danny Cash's Garlic-Serrano Salvation Sauce or the Bottled-Up Anger sauce, which is a somewhat astringent green sauce vaguely approaching perhaps along the lines of a tomatillo sauce. This makes it best for lighter meats, chicken, pork or the best usage we've thus found, fish tacos.

Taste is not bad, but this is overpowering on the vinegar side (listed here as acetic acid), so much that it drives up the astringency to a quite pronounced effect and overruns whatever you put it on. For some great-tasting sauces this aspect, while not wholly desirable, is at least tolerable. Here it is not and comes across as obnoxious and jarring. It's unfortunate, as had they dialed that back, this would have been a pretty ok sauce.

There are very light notes of Jalapeno and some of the additional Habanero sneaking through here and there, but mostly the taste is heavily on the vinegar side, far more pungent than any Louisiana sauce I've yet had. I don't always necessarily even mind one note, as long as that note is good. Here, definitely not. If that's your jam, you may like this, but this is not something I'll ever be using again.

Bottom line: Very aggressively vinegared sauce, to the exclusion of nearly all else. Not in my stable.

Breakdown:

            Heat level: 1
            Flavor: 2
            Flexibility: 2
            Enjoyment to dollar factor: 0

Overall: 1

Bravado Pineapple & Habanero Hot Sauce Review

Bravado Spice Co. Pineapple & Habanero Hot Sauce

As mentioned elsewhere, fruit-based hot sauces tend to be a very mixed bag, as far as what is available commercially. I don't know how well they actually sell, since I see so few of them, but when I noticed a number of the Bravado sauces at a local grocer's, given that I hadn't tried any of them, it seemed like a sporting idea to pick them up.

It is at this point that I begin to think that Bravado might be a company to avoid in the future. This sauce, when it tastes like pineapple puree, is mostly fine. However, agitate it enough and you start to get notes of garlic, which does not really pair particularly well with pineapple. The Habanero is MIA for this sauce, leaving the garlic and pineapple to duke it out, with the pineapple mostly on the losing side of that particular battle. I would go so far as to say the inclusion of garlic actually ruins this sauce. Had they gone with ginger instead of garlic, this would definitely be better, but for a Habanero-listed sauce, particularly since they give it a mid-range level of heat, the Habanero is conspicuously absent, as is the heat.

I still have another Bravado sauce to go from my haul at that grocer's and have reviewed another of their sauces earlier, but now 3 sauces in, I'm pretty mightily unimpressed. While better, though not by much, than the apple nonsense sauce of the prior review, it still is far from a good sauce.

Bottom line: This sauce, while not a kitchen sink sauce, definitely fits under the rule of more is less. Reasonably acceptable as a dipping sauce for fried foods, as long as you like fruit-puree, awful-tasting garlic and little to no heat.


Breakdown:

            Heat level: 1
            Flavor: 3
            Flexibility: 2
            Enjoyment to dollar factor: 0

Overall: 1

Bravado Jalapeno & Green Apple Hot Sauce Review

Bravado Spice Co. Jalapeno & Green Apple Hot Sauce

Doing a fruit-based hot sauce is very difficult to do well, even moreso when you are starting with a flawed concept. Case in point, this entry. Here we have a Jalapeno-based sauce, which by itself is fine, and then to "change the game," as the label insists, they use Granny Smith apples. Granny Smith, as those bakers out there already know, is an apple that does well in pies because it is very hard flesh and stands up well to high oven temperatures. Part of the reason that flesh is so strong is because there is not a lot of either liquid or sugar in those apples. So, when you see it used in baking, it is generally amidst a ton of sugar and other flavorings, which are necessary to cut the tartness out of those apples, whose flavoring can quickly run to the sour.

Someone apparently forgot to tell these guys as there is no sweetener anywhere on the label and indeed, though Jalapenos have a degree of sweetness, it is perhaps even less than these apples. So, what does that leave you, without some sugar, but with a dash of vinegar? Sort of green puree slurry mess that is bracingly sour, with no discernible heat...Jalapeno flavor is lost entirely.

It is one of those products that I'm somewhat astonished it made it to market, as I can't imagine anyone testing this and feeling that it 1) tasted good and 2) was finished enough to bottle and send to market. I also have no idea what possible use one could use it for as it is in no way tasty enough to add to pie flavoring or to anything else. The first time I tried it, I was shocked, before being appalled and the second time, thinking maybe I hadn't agitated it enough, very thoroughly shook it and came up with similar results. The rest of the bottle now resides in the trash.

Bottom line: One of the worst sauces I've yet come across while doing this blog, this was ill-advised in concept and didn't get any better in execution.

Breakdown:

            Heat level: 0
            Flavor: 0
            Flexibility: 0
            Enjoyment to dollar factor: 0

Overall: 0

Dave's Ginger Peach Hot Sauce Review

Dave's Gourmet Ginger Peach Hot Sauce Review

I think a question that probably every chilehead has been asked, myself included, is where ginger would fall in terms of relative hotness to chili peppers. This is an interesting question. While the jury is still sort of out on that question, ginger has as its main component of piquancy/pungency gingerol (or possibly zingerone), rather than capsaicin. Unfortunately, the two do not compare directly on a 1:1 basis, but it is a reasonable thought and one I've also been asked about garlic.

The bottom line is that there is a natural connection here and it's no surprise that an ace saucemaker decided to incorporate both (non-specified) chiles and ginger into a concoction. Regrettably, there is precious little heat from this combination. There is, however, a massive amount of sweetness, so much so that it rather defies the description of "hot" sauce.

It is a touch on the runny side, but pretty solid for a dipping sauce, which seems squarely where this is aimed. It does stick well to food and the color I find somewhat appealing. Color does not normally play a huge role for me, but I have started to notice it begin to build expectations for me as I get further and further into sauces.

It is a poor-tasting sauce solo, so you will want something relatively salty and preferably fried here. It does acceptably, for instance, on fried chicken fingers, though it is not my preference. I probably will finish out the bottle, but can't see a repeat purchase on the horizon.The ginger seems mostly absent and even the peach gets frequently lost, without a ton of agitation...perhaps more energy than the taste delivery is worth expending.

Bottom line: Peach is a somewhat difficult fruit to do well in these sauces and this one also misses the mark a bit there.  Ok as a dipping sauce, if you want little to no heat.

Breakdown:

            Heat level: 1
            Flavor: 5
            Flexibility: 3
            Enjoyment to dollar factor: 2

Overall: 3