Garlic Hot Sauce
Most hot sauces treat garlic as background. Ours puts it front and centre and lets cayenne handle the heat.
First Mistake is the mildest bottle we make and the easiest place to start. Cayenne does the burn, garlic does the talking, and the two stay out of the way of whatever you cooked. It is savoury rather than fruity or smoky — no fruit, no smoke, no sugar — which is why it goes on eggs on a Tuesday and roast chicken on a Sunday without changing character.
The heat is real but short. Cayenne is a workhorse pepper: it shows up, says its piece and leaves. At around 10,000 Scoville units it sits at the bottom of our scale, and the finish is clean enough that one bite does not decide the rest of your meal.
If somebody in your house says they do not like hot sauce, this is the bottle that sorts out whether they meant the heat or the flavour. Gluten free, 5 FL OZ (148 ML), about 30 servings.
