[CH] Tabasco- noooo / California Hot Habanero Sauce- yessss

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Rael64: "[CH] hmmm"
• Previous message: Uncle Steve: "Re: [CH] habanero powder"

Not a fan of real vinegary hot sauces; Tabasco may be my least fav.  I
eat it on occasion, if I have no other hot sauce available.  Will
probably never finish a bottle of it.

My current top fav is Mezzetta's California Hot Habanero Sauce.  I've
gone on ad nauseum in the past here about their Olives in Habanero
Sauce and wished the sauce was available by itself.  Then one day, it
was!   I asked Mezzetta whether their California Hot Habanero Sauce
was same sauce as used in the olives, whether tasted the same.  They
said it was pretty much the same, except for the flavor imparted by
the olives.  Couldn't find the sauce locally, of course, so had a
dozen shipped to me.  Altho not indicated on the website, Mezzetta
will let you mail in snail mail orders if you dont' want to order
online for whatever reason.  They packed the order really well.

A couple of small surprises.  The flavors are in fact different; seems
the olives do impart a very nice flavor to the hab sauce they are in. 
The California Hot Habanero Sauce, however, seems to be *hotter* than
that packed with the olives.  Either way, the sauce is good stuff.

I experimented by transferring the sauce from two jars of olives into
another container to use separately, then poured some Calif stuff over
the olives, to see whether the sauce would pick up some olive flavor. 
A little, maybe, but not as much as the original.

This hab sauce is also not as thin as the Tabasco-type sauces. 
Slightly more body and more tomato-ey.  I often use it on baked
potatoes.  Tonight I made old-fashioned mashed potatoes instead of
baked.  Nuked a couple of purple Peruvians, mashed them up with
butter, evap milk & SP, then spread them in glass pie plate. The
purples didn't cream up the way russets do.  Grainier.  Never mind.  I
poured a thin layer of the Calif HHS over whole mashed-tater top, then
a layer of shredded Italian Fontina.  Into a toaster oven to melt and
toast the cheese topping.  So good.  Next time, I will try the hab
sauce and Italian fontina layers over cauliflower cooked in chicken
broth -- at least cut the butter and cream, while getting my hab sauce
and yummy cheese fix.  <grin>

ditz











Turns out the olives do impart a very nice flavor to the sauce, BUT
Wrote and asked them whether their Not that you need another opinion
on this, but yeah, I find T. too vinegary too.  I

• Next message: Rael64: "[CH] hmmm"
• Previous message: Uncle Steve: "Re: [CH] habanero powder"