After reviewing multiple Dat’s Nice products, I have finally come to the last one in the box. Heat-wise, this particular sauce shouldn’t be anything above the rest, especially considering what I tried first. What has kept me from reviewing this sauce until the end has really just been the name. Labeled “Chickin Dippin Sauce,” this offering from the good folks in St. Augustine seems to be geared towards a particular purpose, unlike the more general-purpose sauces that populate the rest of their lineup (including the BBQ Sauce). I’ve actually been hoping to have a plate (or box, or whatever) of chicken ready to go upon writing this review, but after some careful consideration, and a huge helping of school’s-out laziness, I’m just going to afford this sauce the same amount of consideration that I have given the others in the lineup. In other words, I am going into this one armed only with a dwindling bag of tortilla chips.
Apple Cider Vinegar, Mustard (distilled vinegar, water, No. 1 grade mustard seed, salt, turmeric, paprika, spice, natural flavors, garlic powder), Water, Ketchup (tomato concentrate made from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, natural flavors), Light Brown Sugar, Salt, Garlic, Datil Peppers
The peppers are the very last things on this list. That means we won’t be expecting a tongue-searing level of heat here. The rest of the list is interesting, though, and shows us just what the folks at Dat’s Nice consider to be prime sauce in which to dip a chicken: namely, a mix of mustard and ketchup. Huh.
Chickin Dippin Sauce has the color of a dark mustard, but definitely not the consistency. It pours like a standard sauce, and is only moderately sticky.
Smell and Taste:
Come to think of it, this sauce does kind of smell like a burger that has both ketchup and mustard. I was initially trying to figure out just what that smell was, and then the ingredients list cleared it up for me. I should mention, though, that there’s no mistaking the flavor: this stuff is straight-up mustard, with a little bit of Datil spice thrown in for good measure. I don’t really taste the tomato-based ketchup at all, but this is so reminiscent of mustard that I would have been totally confused had mustard not been an actual ingredient on the label.
If there’s something to be said about the heat in this sauce, it’s that it sticks around for quite a while. However, since the peppers fall dead last in the ingredients race this time, they don’t show their true potential, making this one a Medium at best. I wouldn’t exactly recommend this to anyone who is not accustomed to typical spicy mustard, though. I, however, love mustard, and this sauce strikes me as more consumable than any old standard mustard. I mean, I wouldn’t just grab a squeezie bottle of mustard and some chips and start snackin’. I can eat this stuff as is, though, which means I’m going to have to give this a Notable. Those of you who aren’t fans of the ubiquitous yellow condiment won’t exactly be convinced by this sauce, though.
Certainly, you can dip some chicken into this sauce. You could even use it as the base for a delicious mustard-style wing sauce. But don’t stop there. Lots of things go well with mustard, and this sauce can easily be a substitute for the store-shelf stuff. I don’t eat hot dogs often, but the next time I do, I want this sauce with me. I also have a hunch that this sauce could actually work rather well in tandem with the company’s BBQ sauce, since the latter tastes pretty much like a spicy ketchup. Combine the two, and you get even more of that mustard+ketchup flavor that Dat’s Nice might have been aiming for with this one.
And that, folks, is the end of my look at the Dat’s Nice lineup. As you can see, this company really seems to know what it is doing with Datil peppers. I know I’m convinced!