Bufalo Salsa Jalapeno

Hello again, chileheads! This week I'd like to take a look at a sauce called Bufalo Salsa Jalapeno that I stumbled upon in a market in a small town that I visited by the name of Murphy, NC. It cost me VERY little, to the tune of $0.64, if I recall correctly. It was so inexpensive that I bought four bottles, and I'm fairly glad that I made that decision.
Upon initial taste, it has a nice citric acidity, but this might not be conducive to folks with sensitive GI tracts. Luckily I don't have that particular malady. It is quite rich, making it good for things like eggs and mixed with chili or a queso dip. There is also a very slight hint of carrot which, after our last review, may seem to be a trend. Coincidence only, I assure you. The freshness of the vegetable pairs nicely with the otherwise full flavor of the sauce. It is a bit simplistic in flavor, having none of the nice layers of taste found in some of the more premium sauces, but the flavor it does express is pleasing.
The heat of the sauce is actually rather potent. The initial burn isn't overwhelming, but it is present. This one, like our last sauce that we visited, has quite an apparent building burn while tasting it. It hits more towards the tip of the tongue, but doesn't have a prolonged lip burn.
The consistency is quite thick, almost to a fault. It is tricky to coax it out of the lip of the bottle and when it finally reaches pouring state, it tends to erupt, so pour with caution and, if mixing it, pour it into a tertiary container first. With that said, it should be evident by now that I have an appreciation for thick sauces and this one is no exception to that tendency.
For the money, this is one of my favorite hot sauces. It's very satisfying on a lot of levels. It isn't nuanced or subtle, but for ones simpler dishes/creations, this will fit in well.

Smokey Mountain Hot Sauce Habanero Pepper'N Carrots

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.