Chimay-Now this is what I expected from a Mexican sauce. Right out of the gate, the spice is sharp and precise and has a steady burn. Outside of the habanero, there is vinegar, salt and olive oil. Its a pretty standard hot sauce recipe but done very well with a good pepper. What I can gather from my broken Spanish, the yellow variety of Chimay is the hottest. Wish I could have gotten a bottle of that one too...maybe on the next trip across the border.
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