Featured bottle is unopened - I assure you, it has not remained that way.
Cooper's Small Batch: Tsunami - another one with a color that grabbed at me, and in reading the ingredient list, again as with R&D #2, I had to try since these two specific sauces are going in a direction I had been curious foraying into myself. Another intriguing point about this one - I had to look up 'black habanero so now I must try my hand at growing some next year! This sauce is more on the sweet-side and given the ingredients, I am not surprised (it's not sweet in a bad/sugary way). I tried this on jerk chicken and jerk pork - added a great ambiance to it. I could see this going great on boar (we just so happen to have a recipe that calls for boar [and plum] specifically so I must try it out), I could also see this going well on venison, antelope and elk, bison and beef, BBQ'd, braised, baked, or smoked. That said, it is not hot be any means, I would rate this sauce's SHU at ~20K, of course if anyone is so inclined, adding fresh reaper dust is an option.
Ingredients:
black Garlic;
black Habanero;
Prunes;
Raisins;
Prune Juice;
Water;
black Miso;
Chinese Vinegar;
Balsamic [I assume they meant to add vinegar];
Salt; and
Anise
Another one with a fucking clean list. Oddly, these folks have used a lot of black - I have half a dozen jars of Snow White Habaneros in the soak (2-years now) that I may try this recipe with - I will tweak it slightly as I think there are a few other flavors that are needed to bank of others already present - I'm thinking allspice, clove, and tamarind off the top of my head. Think I may replace prunes with red plums and raisins with pasilla - we'll see.
Handcrafted in Colorado - @level_101 what say you
Featured bottle is unopened - I assure you, it has not remained that way.
Cooper's Small Batch: Tsunami - another one with a color that grabbed at me, and in reading the ingredient list, again as with R&D #2, I had to try since these two specific sauces are going in a direction I had been curious foraying into myself. Another intriguing point about this one - I had to look up 'black habanero so now I must try my hand at growing some next year! This sauce is more on the sweet-side and given the ingredients, I am not surprised (it's not sweet in a bad/sugary way). I tried this on jerk chicken and jerk pork - added a great ambiance to it. I could see this going great on boar (we just so happen to have a recipe that calls for boar [and plum] specifically so I must try it out), I could also see this going well on venison, antelope and elk, bison and beef, BBQ'd, braised, baked, or smoked. That said, it is not hot be any means, I would rate this sauce's SHU at ~20K, of course if anyone is so inclined, adding fresh reaper dust is an option.
Ingredients:
black Garlic;
black Habanero;
Prunes;
Raisins;
Prune Juice;
Water;
black Miso;
Chinese Vinegar;
Balsamic [I assume they meant to add vinegar];
Salt; and
Anise
Another one with a fucking clean list. Oddly, these folks have used a lot of black - I have half a dozen jars of Snow White Habaneros in the soak (2-years now) that I may try this recipe with - I will tweak it slightly as I think there are a few other flavors that are needed to bank of others already present - I'm thinking allspice, clove, and tamarind off the top of my head. Think I may replace prunes with red plums and raisins with pasilla - we'll see.
Handcrafted in Colorado - @level_101 what say you
![R&D #3: Tsunami [1129x1505 - 149KB]](https://pic8.co/sh/35zFzz.jpg){kind=link}
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