In case you missed it, here’s a list of the sauces that we couldn’t, and you shouldn’t, live without…
Bar none, the hottest sauce I had at the festival. If you fancy yourself a spice freak, you’d be hard pressed to find a sauce spicier.
Works on: A toothpick.
Crazy Hot and Crazy Delicious. Prominent Garlic flavor before and after.
Works on: Salty tortilla chips.
Quite possibly the most unique sauce at the festival. Calling it “Hot Sauce” May even be a bit of a stretch, but it packs enough punch to be mentioned.
Works on: Pita chips and hummus.
Really strong mash-up of Italian and Tex Mex Flavors.
Works on: Bruschetta.
A really interesting take on a creamy staple. Even so, not for the novice.
Works on: Well-done steak.
I’ve known of Yellowbird’s exploits for awhile now, but was awestruck after tasting the Serrano. A bit milder than their original Habanero Sauce, and just as good.
Works on: Carne asada or al pastor tacos.
On the hotter side of habanero, not for the faint of heart. Even so, it’s still quite complex and flavorful.
Works on: Eggs over easy.
I wanted to dismiss this sauce as gimmicky. I was wrong. Kind of salty, kind of sweet, all the way hot, and all the way awesome.
Works on: Pieces of brisket.
A complex array of flavors, but delivers a very direct, and very good heat all the way through.
Works on: Chicken nachos
This sauce brings intense Mediterranean flare with a smoky aftertaste. The Achar had more flavor than spice, but nonetheless is a great edition to any arsenal of sauces. You won’t find this on their website for purchase though! Check the stores instead.
Works on: Grilled chicken breast or sautéed vegetables.