Peppers – Aged Red Cayenne and Garlic

Aged Cayenne and GarlicWhen I take trips to bigger cities than the one I live in, I always seek out something spicy like a store or local product. I had a little luck in this department on my latest vacation to Baltimore. The big pay off was when we made a detour to a store called Peppers in Delaware on our way home. I picked up one or two things. Okay, who am I kidding? It was quite a few things, but this is one of their private label sauces. I really dig the label’s caricature of a cayenne pepper with a long gray beard and sunglasses. I have said this before, but sometimes the most simply designed labels stick out the most. I am looking forward to diving into this one.  After all, who doesn’t love a good cayenne sauce from time to time?

Ingredients:

Distilled Vinegar, Aged Cayenne Peppers, Salt, Granulated Garlic, Gum Blend (Xanthan, Guar, Sodium Alginate) Natural Flavor

Ratings:

FIRE
FLAVOR

When I opened the bottle, the first thing that hit me is the vinegar, followed by cayenne and a slight pick up of garlic. The consistency is thin, so if you are afraid of pouring too much out at one time, leave that drip top thing on. If anyone knows what that thing is called, please put in the comments. [Editor’s Note: “Orifice reducer” tends to be the accepted term.] Upon first taste, I am kind of surprised that I don’t get hit over the head with anything but vinegar! Don’t get me wrong; it’s still very present,but the cayenne seems to stand out a little more, along with some help from the salt. I do detect the garlic, but it seems a little lost in the mix. The flip side is that when I tried this on food I was able to pick up the garlic a lot, almost like the food activated it. I did use a lot more this time than before, though. I have used this sauce on pasta, salad, and pizza, but I keep coming back to the same the conclusion. I can’t seem to put my finger on it, but this sauce has something that is a little off-putting to me. The two things that it could be are the granulated garlic or too much salt.  Either way, this not an inedible sauce by any means. It worked solid on those mentioned foods, and it’s a lot better than others on the market in this same category. Overall this a fairly decent-tasting sauce – nothing to write home about, but good enough to have on your table for people who want something more mild and versatile. For Heat I will go with Mild, and Flavor I will go Nominal

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