Today I have a sauce which I'd like to examine with you that I picked up a bottle of in Salem, Georgia a few months ago. It's a thinner sauce, which I am normally not the first cheerleader of. However some of the characteristics of this product make up for the thinness somewhat. Firstly, it has a nice heat to it. One might not immediately pick up on said heat but it sneaks up a bit slowly, though I wouldn't say it creeps, and hits more of the back of the tongue. Also, if you sample enough of it, which your friendly writer has, it leaves a mild lip burn. One that's not too intense but leaves enough of a smolder that I was aware of it for a few minutes.
The color wasn't too much of a surprise as it is a relatively rich red. This is cut somewhat with a warm orange, a fact I'll chalk up to the carrot content. Unlike many thin sauces, however, the liquid doesn't look watery towards the barrier of air and liquid, like some of the more classic thin sauces do, say like many Louisiana styles.
Another point of interest in this for me is that I definitely taste the carrot in the condiment. Pleasantly, I'm surprised to say, as I feared that the any carrot taste might set off the experience. In fact, one thing I took away from this tasting experience was a flavor that I might lyrically compare to a garden. I was left with a feeling of freshness, not the normal savory richness that I expect, nay hope for, in a sauce. I have to describe it at surprisingly, in a good way, refreshing. This sauce is definitely worth checking out.
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