TOP PICK OF THE WEEK: Big Papi En Fuego Gourmet Hot Sauce
| One of the challenges of the food-writing profession is that, to do a really good job of it, you’ve got to taste everything straight off the spoon. Even hot sauce. Otherwise, the flavor of the bread, chicken or other food you’re using as a base gets in the way.
Tasting soy sauce from the spoon was a tough job. We were concerned that our Big Papi En Fuego hot sauce tasting would take out our taste buds for the rest of the day. But Big Papi is such a fine product, that even the XXX-Tra Hot version was enjoyable (very hot, but flavorful). There’s a lot of small-batch hot sauce out there, made by hot sauce lovers who haven’t been satisfied with what they’ve found on the market. So they gather up the best ingredients starting with fresh chiles (many brands are made with chile extract—just a liquid without any texture or nuance). One of those hot sauce lovers is the Boston Red Sox slugger David “Big Papi” Ortiz. Working with a product development company and the finest chiles, he’s developed a line of Louisiana-style hot sauce that is so flavorful, it’s a pleasure to eat from the spoon. Each is a different chile blend, and even the hottest of the four delivered great taste in addition to heat. We never go for hot salsa—we have a delicate palate. So consider how good these are. |
So thick, fruity and luscious: Big Papi hits |
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And, they’re calorie free! Made from vinegar, chiles and salt, this is a condiment you can sprinkle onto (and into) anything. Read the full review and heat things up a bit.
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