Cafe Tequila Roasted Habanero Hot Sauce
Cafe Tequila's Fire Roasted Habanero Hot Sauce uses slow roasted habanero peppers and tequila to add a richer, more complex flavor to this fiery sauce. If you like smoky flavors you’re going to love this one – Cafe Tequila hot sauces are known for their high quality products and and an added TEQUILA flavor.
Cafe Tequila’s Roasted Habanero Hot Sauce uses slow roasted habanero peppers and tequila to add a richer, more complex flavor to this fiery sauce. If you like smoky flavors you’re going to love this one – Cafe Tequila is known for their high quality sauces by adding the distinct flavor of blue agave tequila. The initial flavor and heat is followed with just a hint of garlic, onions, and lime juice which makes for a very well rounded sauce. Cafe Tequila hot sauces are known for their attention to detail, meaning Cafe Tequila’s hot sauces are not just about the blistering heat. Instead, they pack the heat and follow through with amazing flavors. It’s because of that their sauces make great additions to your own sauces, salsa, and as a base for cooking most dishes.
Here at Peppers, we know we can always count on Cafe Tequila’s hot sauces to keep things hot and spicy. We especially like the use of habanero peppers and blue agave tequila as a base for this sauce. Tomatoes are great, but as hot sauce lovers, we always look for things that are different. You might expect a sauce with brown sugar to have a muted taste, but that couldn’t be further from the truth. The blue agave tequila really carryies the flavor of the underlying peppers well and create a hot sauce with a fantastic consistency. The result is an amazing sauce that will instantly become a favorite of yours, as it is ours.
Water, Distilled Vinegar, Habanero Mash, Brown Sugar, Chili Powder, Salt, Lemon Juice, Lime Juice, Onion Powder, Roasted Garlic, Chipotle Pepper Mash, Cumin, Canola Oil, Lemon Pepper, Smoked Salt, Cilantro, Tequila, Xanthan Gum
Serving Size . . . . . . .1 tsp
Sugar . . . . . . . . . . . .0g
Protein . . . . . . . . . . 0g
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