| This sauce is a fiery blend of garlic and smoked Mexican peppers. Paul got this recipe in New Mexico in the early 1980’s, long before Chipotle/ Chipolte became a house hold name (They prefer the latter spelling). It’s a traditional recipe used in cooking in the south western part of the state.|
They slow smoke their peppers over charcoal, mesquite, cherry and apple woods.
This is a great sauce for adding flavor to traditional bean dishes, stews and soups. The label features their smallest parrot, Zac
Ingredients: smoked chillies, jalapeno & habanero peppers, garlic, salt, cider, malt vinegar, water.
5 oz. Bottle.
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