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is the first thing you'll think when you taste this Portland, Oregon, hot sauce, which describes itself as"Caribbean/Tex-Mex." It's strange enough that you'll want to taste it again just to verify what you just tasted. Then you'll try it again, and again, and again, and before you know it, you'll be addicted. With almost 20 ingredients, it's one of the most complex sauces in this lineup. It tastes like tomatoes. No, like mustard. No, like sweet chilies.
I love this stuff intensely. The main flavor is that of fruity habanero chilies that have been charred to give them a distinct smokiness. Multiple times a month, I bring it to the table and start adding it willy-nilly to my food, before realizing that, once again, I was so looking forward to its flavor that I completely forgot about its not-insignificant heat. My wife, Adri, finds this amusing. I don't know why I keep doing it over and over, but I don't care—that flavor is worth it.
Looking at the ingredient list before you taste this is gonna leave you baffled. How can pineapple, honey, toasted onion, mustard flour, ginger, and sesame seeds all taste good together? But it works out nicely, with a sort of Southeast Asian flair over a base flavor that's still firmly rooted in Western-style hot sauces.Sweet and spicy, with an umami backbone thanks to Worcestershire sauce. Despite its name, it's not really"Louisiana-style" in any sense that I can identify.
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