Marie Sharp’s Orange Pulp Habanero Pepper Sauce Ingredients: Select yellow habanero peppers, orange pulp, onions, key lime juice, vinegar, garlic, and salt.

I saw Joe’s recent review of Marie Sharp’s Grapefruit Pulp Habanero Sauce and realized what a strange coincidence had happened. I too had just picked up one of Marie Sharp’s products just last week. So, as a follow up, here’s a review of virtually the same product.

When I say virtually the same product, it’s because the only difference between these two is the substitution of grapefruit pulp with orange pulp. Other than that, it’s the same sauce. It comes in a bottle with a nicely printed (with metallic ink) label, which is what caught my eye. I new this was going to be a interesting sauce due to the orange pulp but had my worries that it would have limited uses.

While it is a step up from the Grapefruit sauce, there are some major faults. This sauce has a problem that I come across way too often, too much vinegar and salt. This is very distracting from the habanero and orange flavor because it’s so up front. One would say it’s very…SHARP (sorry, couldn’t resist that one). You Tabasco lovers out there would definitely dig this sauce. I do like the orange pulp because it adds a nice, natural sweetness and compliments the fruity taste of the habanero.

As for the heat, I was a bit let down. There’s a little bit of heat, but no where near what it should be based on the fact that this is a habanero sauce. The citric acid is most likely to blame for the dumbing down of the heat. Unfortunately, I am not sure if I’m confusing the sting of capsaicin with the sting of the vinegar and salt.

The only food that I found this to be good on is fish. I had it on some salmon and tuna, both were complemented greatly by this sauce. So unless you eat a lot of fish, and like vinegar-y sauces, I would not recommend picking up this sauce.

Taste: 5, Heat: 4.21