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1 of 1 people found the following review helpful:
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Great stuff that will get your creative juices flo |
February 8, 2010 |
| Reviewer:
Timothy B. Riley
from San Antonio, TX
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I love the smokey, hot, spicy flavor of chipotle peppers and I use them in many forms: dried, canned in Adobo sauce, pureed, powered and mixed in bottled seasoning sauces. So when I saw Scorpian Bay's Chocopotle sauce I had to give it a try and I am very glad that I did!
Here is the list of ingredients:
Tomatoes, water, apple cider vinegar, jalapeno peppers, chipotle chilies, red onions, brown surgar, serrano peppers, cocoa powder, garlic, kosher salt, canola oil, Mexican oregano, orange juice, lime juice, xanthan gum, spices.
You can see that the cocoa powder is pretty low on the list but the balance seems just about right to me. Any more and I wouldn't like this product. The sauce is pretty chunky, with the tomatoes, onions and peppers giving it body and texture. Think of a thick, chunky bar-b-que sauce and you will get a good idea of what to expect.
When I raise the wide-mouthed bottle to my nose it reminded me of a somewhat spicy B-B-Q sauce with hints of the peppers. I tasted it first straight, trying a 1/2 teaspoon then a whole one. Here is when you realized that this is no common sauce. On a scale of 1-10 I would give it a 5 or 6 for heat (8 will make you reach for the milk right away and 10 will make you cry for your mommy). The heat, vinegar and the citrus juices balances the sweetness of the brown surgar. I tasted the cocoa powder more on the finish, a slightly bitter chocolate flavor on the sides and back of my tounge. Nice! A great balance with the tomato puree holding everything together. Now, what to do with it?
The most obvious use is on the grill. Use it as you would any finishing sauce, after the meat is done and for about five minutes or so per side (before it starts to burn). It was great on extra thick pork chops and 80% lean hamburgers (I mixed the sauce with the ground beef BEFORE I made the patties and added some more as a glaze at the end. But I was looking for something a little different to match the uniqueness of the sauce.
I smoked some 2" thick swordfish steaks for 3 hours (mesquite wood chips) and finished them on the grill with the sauce. Wow! It really knocked the socks off of my guests. I can't wait to try in other dishes. I love this stuff but don't want to over use it. I'll keep you informed if I find some other uses. If you are a chilihead you should try this, don't let the chocolate scare you off, this sauce is anything but weird. 5 stars!
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