Frank’s RedHot sauce come in a few different varities which are all similar tasting, and have quite a watery consistency This variety of Frank’s RedHot is ‘Xtra Hot’, and to be honest I always thought that the standard RedHot was quite weak in heat, and I much prefer this variety.
One thing that will strike you about Frank’s RedHot sauce is the vinegar hit, it’s really quite acidic which makes it prefect for using on fatty foods. Flavours of Cayenne Pepper come through well, and a sweet unami note finishes the sauce, especially when heated up.
Frank’s RedHot sauce is more of a splash on sauce, rather than a thick table sauce, and this makes it perfect for adding to steaks, eggs, pasta, and great for using in cooking. I often make Buffalo chicken wings using this sauce alone and they always turn out delicious.
One of the those sauces that becomes really addictive, and you end up having it on every food you eat.
Cayenne Red peppers, Garlic powder, Vinegar.
|A service of netRelief, Inc.||
This site is a member of The Ring Of Fire A linked list of Chile websitesJoin the ring or browse a complete list of The Ring Of Fire members