chilichipotle.jpgThe Merriam-Webster Online Dictionary defines chipotle as a smoked and usually dried jalapeño pepper. The Wikipedia definition of chipotle is roughly the same, although other varieties of peppers are possible as well, although they’re smoked also. Funny, though, that the ingredients list for this sauce looks like this:

Ingredients: fresh roasted fresno peppers, spring water, fresh roasted garlic, vinegar, cornstarch, sea salt

You’ll notice that chipotle peppers are conspicuously absent from the list. In a lesser sauce, this might be a problem…but not with this one. I never knew what fresno peppers were, but now I know that they’re damn tasty ones. I tried this sauce as an addition to soup, chili, eggs, and salad, just to give it a little test-drive.

Taste: As with all the Peppermaster sauces, there is a strong fresh taste, with a hint of salt and garlic. Hard to describe the fresno taste, but it’s somewhat akin on my tastebuds to a slightly hotter New Mexican pepper. Heat-wise, the estimate on the bottle may be a bit too generous. While listing 6/10 flames, I found the heat level to be more like a 4/10 at most. I think of the taste as a bit green, like when you bite into a fresh Hatch chile. If you don’t want to pulverize your tasebuds like with the Hurricane Mash, this one might be a good choice.

Recommendation: A little different than your average hot sauce, you will probably like the Chili Chipotle sauce from Peppermaster. It’s somewhat mild and will have great utility in your foods to add a little chile pepper taste without excess heat. Just don’t expect it to truly be a chipotle sauce, unless those wacky Canadians are looking to re-define what chipotles are. Salud! Mi

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