Professor Painindaass’s Butt Pucker XX Hot Sauce
Professor Payne Indeass will teach anyone who’s willing to learn, and Butt Pucker XX-Hot Sauce is lesson #6 in his school of hot sauces. You thought you knew what hot sauce could do? Think again!
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Professor Payne Indeass will teach anyone who’s willing to learn, and Butt Pucker XX-Hot Sauce is lesson #6 in his school of hot sauces. You thought you knew what hot sauce could do? Think again! Made with aged cayenne peppers, pepper extract, and garlic, Butt Pucker can teach even the most obstinate of students a thing or two!
Speaking of lessons, I thought I’d share with you my own rules. So here they are: Pete Legrady’s Hot Sauce Lessons:
1. As a general rule, us thinner sauces as marinades and baste with thicker ones.
2. Vinegar and lime juice act as natural preservatives in hot sauce. They also begin the process of breaking down enzymes in food; in essence, they actually begin to cook the food, even before you add heat.
3. Pepper extract tracts tend to overshadow the natural flavors of any sauce they’re added to, as well as any food you put them in. Whole peppers give a rounder, fruitier taste.
4. Hot sauce with high sugar content- this includes sauces made with molasses, honey, corn syrup, etc, tends to burn quickly. Use low heat so the sauce caramelizes if you use it to baste, or put it on at the end of cooking.
These are the basic rules we tell our customers every day at Peppers of Key West, and hopefully you at home will observe them too!
Butt Pucker XX-Hot Sauce is a thinner sauce, so use it as a marinade or to top off food once it’s cooked. Try it on deep fried trout filets for a tangy, substantial heat, and round it out with a beer and fries. Stellar!
Butt Pucker XX-Hot Sauce is not for the faint of heart, but with a little practice, Professor Payne Indeass just might give you an A!
|Dimensions||12 × 3 × 3 in|
Usually Ships in 24 to 48 Hours
Louisana Hot Sauce (Aged Cayenne Pepper, Distilled Vinegar, Salt, Xanthan Gum), Garlic, Water, Pepper Extract, Xanthan Gum
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