Seafire Classic Habanero Hot Sauce Review

 Seafire Classic Habanero Hot Sauce

Tell me have you ever just taken a spoonful of that concentrated, minced garlic, from Christopher Ranch or someone else and just eaten it right from the jar? Don't get the jars? Ok, have you ever then gotten one of the squeeze bottles or tubes and just blasted it right into your open mouth? No? If you did, did you enjoy it? No? If yes, you may enjoy this sauce. It might stop with you, though.

This is, ostensibly, a "classic" Habanero sauce in the sense that it has Habanero, carrots and some of the other sweet component goodies that other Habanero sauces have had. The twist, as it were, is that this contains, from the website, "an insane amount of garlic." How you should read this is as a garlic puree with slightly sweet and citrusy grace notes. If you did either of those things I mentioned in the first part, you already got the gist of this sauce. If not, if you are not insane enough to do such a thing, it is as close to the experience of trying this sauce as one can imagine, without actually also trying the sauce.

I like garlic. At times, I might even feel an affection for it bordering on love. I've had - and made - my share of garlic burgers, of heavy garlic spaghetti sauce or pizza sauce, even went so far as to roasting entire bulbs in a pie tine with some olive oil, salt, and pepper, then just eating the cloves as a light snack. I did that for a while, in fact, but I've never liked the heavily processed concentratedd kind. This resembles the version I like least and, since there will not be a video accompaniment to this sauce, here is basically how that went:

I started with a breakfast bowl. I sniffed the bottle and nearly gave up right then and there, but went on and managed to coax a bit of this thick, sludgy stuff out. It wrecked everything it touched, nearly to the point of inducing gagging. It was basically straight concentrated processed garlic. So...I poured out a bit of what was in the neck, figuring I hadn't agitated it enough. I then shook it up really well and put it back in the fridge. I tried again with chicken strips and the same result, except I could detect a slight bit of carrot underlying it, as well as a slight sweetness. 

I did not give up there, though, it was pretty clear then, given how I do the video addendums for the sauces, I would, in no way consider do it with this sauce. Rather, I tried to use it how I would use the actual concentrate, which is in various dishes, chilis, etc. It worked well there, equally as well as normal garlic puree would work, though none of the heat one might anticipate from a Habanero nor the sweetness nor the carrot tinge managed to make it through. So, it's fine being cooked into stuff, like the regular concentrate, which is how I will use the rest of it, but this labels itself as a sauce, but the rating reflects the sauce criteria, since the blog is for sauces.

Bottom line: This is a garlic puree masquerading as a sauce, albeit a slightly more expensive way to obtain a puree. Using it as you would those others is fine. Using it as a sauce will produce awful results.

Breakdown:

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

Overall: 0