Next in the Caribbean Style Hot Sauce Reviews is Dave Hirschkopf's Crazy Caribbean which is more towards the traditional in the category with carrots as the highest proportion ingredient, common in Caribbean Sauces, followed by Habaneros and Red Chiles, Vinegar, Salt, Garlic, Lime Juice, Acetic Acid, Ascorbic Acid, and Xanthan Gum.This is a thick orangy sauce, with some chunkiness apparent, in a tasteful (by Hot Sauce standards!) bottle. Dave's Gourmet Sauces are made in Costa Rica under contract to Dave's Gourmet.
The Nose goes with a strong Lime and Pepper note first, not a Habanero Pepper either, but more an aged Cayenne Pepper, followed by Vinegar and a small amount of Garlic with a tiny bit of Sweetness.
Interestingly, this sauce tastes very much like it smells, not always or even often the case with these hot sauces, with a first impression of Lime/Vinegar followed by some small Pepper Heat -- a bit less than Blair's Original Death Sauce for instance, and a nice aged pepper/lime finish that lasts for about a minute.
The texture is pleasantly chunky and thick with what seems to be bits of carrot (I could be wrong), and will stay where you put it on food.
Although I like the flavor I must admit to a bit of disappointment that there isn't more punch (not heat) and intensity to the flavors in this sauce -- you will need to use quite a bit to get the predominant lime and chile pepper flavor to shine.
I tried this sauce on scrambled eggs, fried catfish, and in a chick pea/bean salad and it worked well when used VERY liberally; without enough sauce you would hardly know it was there. Except on the eggs, of course -- you do not need a lot on the eggs!
I even liked it on a burger and in some beef stew.
Recommended, but not highly. Worth a try.
Next time, Melinda's Original Habanero Pepper Sauce.
Yours in heat and flavor,
~Ted
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