Roadhouse RedOver the last few months I’ve really started to think that keeping it simple is the best to handle things. Don’t over-complicate it; let it flow, but still have fun and enjoy yourself. Two areas I feel strongly about this is with cooking and hot sauces. Let the ingredients shine. Do you really need to add sixty-five ingredients to a pork dish when you know eight could have the same impact? People can over think everything. Lord knows I am guilty as charged on many occasions and will be very guilty of this in the future. So, when I see a fairly long list of ingredients on a bottle of hot sauce, I become a little more skeptical about what’s to come.

Can all these flavors together really add to the experience or, like many others, is it fluff to hide flaws? I have tried many, many, hot sauces that have had a longer list than the one you see on this review and have enjoyed them immensely. I have also had many sauces that have had a smaller list of ingredients and have been really bad. Where does Roadhouse Red fall? Well, we are all about to find out.


Roasted Red Peppers (Water, Salt, Citric Acid), Cider Vinegar, Water, Hot Cherry Peppers, Fresh Onion, Applesauce (apples, water, Vitamin C) Lime juice, Honey, Sea Salt, Dijon Mustard (Mustard Seeds Vinegar, Salt Citric Acid) Fresh Habanero Peppers, Extra Virgin Oil, Cayenne Pepper, Spices, Fresh Garlic



WOW! I am taken aback by how amazing this smells! I got hit by the roasted reds, vinegar, onion, heat, and the citrus. I’m a little hesitant due to how thin it is; be careful when pouring this one. By itself, the roasted flavor hits fast and goes away just as quickly. The heat starts to creep up on you and sticks around for a bit, though. I want to point out something that normally goes unnoticed: I think this might be one of the best-looking sauces I have seen in some time. It’s very eye catching. On food this worked fairly well with spaghetti, worked decent on veggies. For me, on both of these, the heat was a little lost. The roasted flavor still is able to shine, though. I do think this would work very well in some soups, and would more than likely work pretty well with some seafood dishes. I am very glad that the list of ingredients was balanced enough to not fight each other like I was expecting. Although it’s not my favorite sauce, it’s definitely very solid. I give this a Nice for flavor and Medium for heat.



Leave a comment

Leave a Reply