Four Sixes Salt Creek Hot Sauce Review

Four Sixes Salt Creek

Here’s another one that I threw on to get me over shipping on Amazon, for which it serves its purpose admirably. I had never heard of Four Sixes and bought it more or less because of the price and ingredients. Once I got around to opening it, I took a closer look at the label and saw B & G Foods, one of our many gigantic conglomerates, who also was the owner of Trappey, architects of one of my more beloved sauces, Red Devil. Examining it closer, I got more confused, as the entire Four Sixes line seems to be duplicates of existing product, so I wasn’t sure of B & G’s motivation. It wasn’t until I discovered that this had some tie to Taylor Sheridan, apparently an author and creator, though I am unfamiliar entirely with this person, that I began to understand and I imagine, given them going out of that way for that reference, this is akin to a vanity sauce.

If so, fine. I’m not that curious to discover anything about the Four Sixes Ranch or who Sheridan is, but instead, we will focus on the sauce, which is more or less just a solid example of the Louisiana-Style Cayenne sauce. Cayenne is one of the most used pods on the planet and small wonder why. It always tastes phenomenal and is extremely versatile, offering great flavor and, probably contributing to its popularity, generally fairly miniscule heat. If someone is confused about what a Louisiana-Style Cayenne sauce might be, this is a good example to show or give them. The consistency is the usual wateriness, to the point that it comes with a restrictor cap. The sauce itself is the normal red-orange hue, with bits of the pepper suspended. The flavor is very vinegar forward, but has no heat to speak of, but you can get a good sense of the 3 main ingredients, which are the aforementioned vinegar, the pod, and the salt. You need nothing else for this style of sauce, really.

There are definitely sauces I like better in this style and this one, for me, is a bit pedestrian and middle of the road, but at the risk of overusing a certain word, it’s fine, entirely inoffensive. It tastes like what it is, which is a mass market version of the Louisiana-Style Cayenne sauce, and unless I miss my guess, is most likely a relabel of existing Trappey stuff...which, if that’s the case, more to the good. Trappey sauces are generally pretty decent. Ultimately, I've had better, I've had worse, and this one is more or less in the middle of the pack, though the rather notable lack of heat would prevent me from repeating this.

Bottom line: This is not a sauce I would say to go out of your way to obtain, unless you’re a megafan of Sheridan, I guess, but does the job capably enough. 

Breakdown:

            Heat level: 0
            Flavor: 6
            Flexibility: 6
            Enjoyment to dollar factor: 4

Overall: 4