Spicy Green by Hot Licks
Today I’m getting the chance to take a nice change of pace and test out some goods from a manufacturer that I have no previous experience with. From reviewing their website, it pretty much sounds like Hot Licks started off as a retail shop for hot sauces and then decided to create their own brand of concoctions to serve up their own twists on the ideas of hot sauces. Today we’re trying out the least spicy item they sent us, their Spicy Green, and then next week I’ll be testing out their Serrano based sauce that should be a fair bit hotter.
On the ingredient side of things, this runs short and sweet, with the full list being Jalapeno Peppers, Water, Onion, Garlic, Vinegar and Spices.
Appearance and Smell:
The texture appears to be fairly thin, enough that it would fit through the orifice reducer included on the bottle, but I ended up removing the reducer so that I could get more of the solids that are mixed within. The way this clings to the glass, it probably would be great as a wing sauce or brushed on grilled foods if the flavor is right. I’m seeing what looks to be like some leafy bits suspended throughout the mixture, so I’m guessing that one of the spices might be cilantro.
The aroma from the bottle hits heavy with the onion, garlic and spices and even with jalapeno being the primary ingridient, it doesn’t come through all that much in the aroma.
Tasting time. Immediately there is a tart garlic and vinegar flavor and then a very Mild burn on the end, with a slight punch of spices with it, which comes across as possibly some mustard seed and black pepper. It sort of has this odd resemblance in tartness and spice to some spicy mustards I’ve tried, but has a background flavor more in the vien of a jalapeno based tomatillo sauce. It’s sort of a funny mix between Tex-Mex flavors and the traditional Louisiana style (heavy on the vinegar) of sauces. In the end, it’s just too much vinegar for me, and I’m at a loss for a distinct jalapeno flavor on this one, getting more heat from the black pepper flavors than the chile pepper. The sauce as a whole has a interesting flavor to it, but I just can’t see someone going for this unless they really enjoy the more vinegar-laden sauces. I’m going to have to go with a Neutral rating on this one, as it’s a sauce that I would keep around the house and use in some situations, such as a marinade, which would benefit from it’s acidic properties and bold spice profile, but not something I would leave at the table for general use. Again, not a bad product, but not exactly my cup of tea.