Prescribed Burn High Pulp Hot Sauce Review

Prescribed Burn High Pulp

Note: This sauce was provided for purposes of review by Roger Damptz of Burn Your Tongue. Check him out on Facebook or, better yet, head on over to his new online outlet where you can shop the widest selection available anywhere, www.burnyourtongueonline.com. 

Note: Support video available here: https://www.youtube.com/watch?v=5gNpZVKkCXQ

Straight out of Northern Cal, we have another newer company on the block, rolling out with a Cajun style sauce. The style is very hit or miss for me, but here we have both Cayenne and Scotch Bonnet, two of my favorite peppers, so going in, I had fairly high hopes. The High Pulp appears to refer to a crossover with a band by that name, but when I originally put it on the hit list, I assumed it was because of a high pepper pulp content in the sauce itself. I don't know if this, using more of the pepper in sauces, is becoming a trend, as it does change the nature of sauces that use Cayenne, but as it turns out, both aspects to the name apply.

Even with those fairly high hopes, I was not expecting the knockout punch this thing delivered the first time I tried it. Given how many sauces I've done, the "wow" factor is not something I tend to encounter a lot, but this sauce saw the return of it. It's quite unique to itself, separating itself from the pack, though largely still a Cajun style. it's definitely a very nice blend of the peppers, mostly relying on the Cayenne for flavor, with the additional elements of garlic and a very nice hint of a grace note from the pineapple. The Scotch Bonnet doesn't really show up in terms of heat - this is a quite mild sauce - but does wind up help to develop the flavor, combining very nicely with the Cayenne.

All in all, this is probably the best Cajun style sauce I've had and since opening it, I've been flying through it. Most of this is for testing, as I find this, like many other excellent-tasting sauces, to have a fairly high flexibility aspect. I found it wonderful on meats (including burgers, where the wateriness and astringency of Lousiana-style and most other Cajuns tend to preclude), pizza (where the comment about burgers would also apply), and all the usual dishes where I'd normally reach for a Louisiana-style Cayenne sauce. Truth be told, my preference in those settings, the creamy or very rich dishes, is still with the Louisiana-style, but this sauce was quite enjoyable there as well, which would make it a nice change of pace, if nothing else.

Bottom line: A highly enjoyable Cajun style, easily my favorite of that type, and another of the happier surprises of this year, and yet another contender for Sauce Of The Year.

Breakdown:

       Heat level: 1
       Flavor: 10
       Flexibility: 9
       Enjoyment to dollar factor: 10

Overall: 8