Mad Cat Hot Sauce Review
When I first opened Mad Cat Hot Sauce it reminded me of hot Italian dressing. The red wine vinegar dominated the smell and the taste. It left the heat of the habaneros and flavors of cilantro, garlic and salt to dance in the background. The red wine vinegar was so dominant that it overpowered the lime juice, and the flavor of onion was also no where to be found.
The Mad Cat Hot Sauce dwelled in my refrigerator, but I decided to give it a second chance. The vinegar had mellowed out, which allowed the spices and the habaneros to ride in the driver’s seat. The lime juice and onion could now be tasted too.
Mad Cat Hot Sauce was still too weak to be served with beef. The heat is more than mild, but not as hot as one might expect for a sauce with habaneros as the first ingredient.
The label has a yellow cat “going mad,” it’s eyes bulge out, it’s tongue hangs to the right, it’s whiskers and hair are frazzled. The background behind the cat is olive green, with the name “Mad Cat” in capital red letters in a font similar to that of Mad Magazine. The slogan/warning, “Not for pussycats” is written next to the cat. And it’s true, the sauce has some heat and isn’t for the weakest folks. The rest of the marketing is a little strange, it all relates to cats, but the message is unclear. “Eat this sauce and you’ll wish you had nine lives.” (Are they suggesting that the sauce is so hot that it will kill me? Quite an exaggeration for a sauce only a notch above mild. Are they saying that the sauce is so good that after I’ll die I wish I had eight more lives to live so that I could eat more of the sauce?) “It’s the only hot sauce that leaves you scratching.” (That doesn’t sound like a good thing.)
I tried it with a vegetarian pea soup, which (prior to adding Mad Cat Hot Sauce) had a nice mild flavor but lacked any jazz. Mad Cat Hot Sauce was a great addition. It added the heat and flavor of habaneros as well as the flavors of lime, cilantro, onion and garlic. With those types of flavors, it was my first time eating split pea soup where I thought, “This tastes like a Mexican dish.” It was almost like I’d added tomato-less pico de gallo or avocado-less guacamole to the soup. Very tasty this way. It would be a good addition to any mild soup that could use a Mexican kick.
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