Cholula Chilli Garlic

I’m a big fan of the original variety of Cholula, it’s the perfect beginners hot sauce since it has a heat which almost anyone can manage, but packs in such a good taste.  I usually have a bottle floating around somewhere since it’s so versitile thanks to the big fresh flavour and splash on consistency.

This Cholula Chilli Garlic variety is not as good as the original though, let’s say that now.  The reason Cholula original such a popular and bestselling sauce is because the exceptional balance of chilli peppers and vinegar.  This Chilli Garlic variety pushes a much stronger garlic flavour but for me it’s not particularly tasty; it’s more like a dried garlic than fresh garlic flavour.  It’s also worth noting that this has no more heat than the original.

Nonetheless, Cholula Chilli Garlic is a good sauce and worth trying if you particularly like garlic, but personally I’ll stick with the original and Chipotle varieties.

Panola Cajun Hot Sauce Salsa Picante

I got this Panola sauce as part of a gift pack which came with a total of four sauces, and was surprisingly quite cheap for imported sauces (£4.99).  Panola Cajun Hot Sauce Salsa Picante seems to be the ‘Original’ variety in the gift pack so I thought I would review it first.

The sauce comes in a 177ml plastic bottle, and has a liquid/splash consistency to it.  The colour of the sauce is blood red, and imparts strong colouring on most foods you add it to, however the sauce is 100% natural.  Just four ingredients make up this sauce, the key being the ‘Aged Pepper Mash’ which is used in sauces such Frank’s Red Hot and Tabasco.  Combine the pepper mash with vinegar and you have a straightforward Louisiana Hot Sauce.

The sauce has great depth of flavour from the aged peppers, with a rich backbone and a floral finish.  I’m a big fan of vinegar sauces, but this has a slight unpleasant acidity to it which I can’t put my finger on.  On foods the flavour tends to get a little lost, so I’d perhaps keep this sauce for adding to blander items such as nachos and eggs.

Not bad, I’d imagine this sauce sits on a lot of Louisiana cafe/diner tables, but it’s not one I’d bother with having at home.