Another Bloody Day in Paradise Hot Sauce Review
When I was a kid my friends and I used to play a game where we would go into a bathroom, turn off the lights, and chant “Bloody Mary” three times in front of a mirror, testing the legend that a ghastly image would appear in the reflection. Nothing ever happened, and as it turns out the fear was far more potent than the outcome.
“Another Bloody Day in Paradise Hot Sauce” has a similar affect on my taste buds. I want it to scare the crap out of me, but it ends up causing little more than a slow building burn.
But mind-numbing heat isn’t the point of this sauce. This is a sauce on a mission: the bottle proclaims it “the perfect hot sauce for Bloody Marys,” a claim accentuated by the sensually posed mermaid on the label, wrapping her tail around a tall glass of the drink.
While the name implies that the sauce includes “three peppers,” this is actually a bit misleading. The makers are referring to tabasco peppers, green chili peppers, and black peppercorns. But peppercorns aren’t actually a chili pepper, as their heat is derived from the chemical compound piperine, instead of capsaicin which gives chili’s their kick. That said, the peppercorns offer an interesting twist and an extra tingle. Besides the three “peppers,” the sauce consists of vinegar, lemon juice, spices, and the usual list of preservatives. There’s nothing overtly intimidating about this sauce, so I dove headlong into tasting.
The first flavor you get is the smoky taste of the tabasco peppers which immediately reminded me of Tabasco sauce. This was followed a second later by a rising tingle from the black pepper and a subtle lingering heat in the back of my throat. The burn was more potent and longer lasting than Tabasco, which is traditionally used in Bloody Marys. The heat quickly subsided but the tingle remained for a good minute.
Expanding on the idea that this sauce would be good in tomato based concoctions, I mixed some into pasta sauce with great success. Another Bloody Day in Paradise Hot Sauce added a hit of flavor and heat that built over the course of the meal, but never became anywhere near overwhelming.
Inevitably I had to try the stuff in a Bloody Mary, and it didn’t let me down. While it doesn’t taste all that different from the traditional flavor, it offered a pleasant warmth and a subtle smokiness from the tabasco peppers. I might try this mixed with some horseradish as a cocktail sauce for shrimp, or on the half shell with oysters.
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