I’m not sure if any of you remember, but Monty’s stuff is the very first review we did way back when we had our family website months before we moved it over to a blog. I wish we would have had commenting available at that time. Then again, it’s nice having it now when I can tell you how far he has come.

His old labels, while being very creative, were original but not terribly professional looking as they are now. They definitely have more public appeal now, though you have to start somewhere. All of his sauces had a lot of separation when they sat for a while, which is not my personal favorite, but no more. All of them blend beautifully. And while he started with very few products, he now has a bazillion…I know this because he sent them to us. LOL (Love ya, Monty)

Seeing as though I’m a huge chipotle fan, I decided to have another run at Dancing Fire. Without further ado…

Ingredients: chipotle peppers, vinegar, horseradish, ginger, other spices, xanthan gum

First Impression: As before, the vinegar smell is very prominent. This made me wonder if there would be a different taste to sauce than before. It pours out on to a spoon nicely and had great consistency, though slightly thin. It has great color for a chipotle sauce which usually tend to be a bit on the darker, muted side. And the best…no separation.

Taste: As I had wondered, you could taste the vinegar right away, but it didn’t hang on like it did with his initial batch. The separation at that time created a sauce where the top layer would be mostly vinegar and the peppers and spices would settle to the bottom, even in a small sample. Thus, I got a better opportunity to gauge the full spectrum of this sauce with that one issue corrected. It has a slightly sweet beginning, but a really nice chipotle, smoky finish.

Overall Recommendation: I’ve got to tell you that I think this would be an outstanding wing sauce. If you don’t like thick wing concoctions and just want simplicity that’s going to give you flavor with a little bit of heat, this is your sauce. I have really enjoyed this in soup and on eggs. I also like this for dishes like Chipotle’s naked burritos. It’s very mellow, but very flavorful and is well suited for any dish of Spanish or Mexican derivation. My next experiment with this is adding a bit of oil, lime and pecans for a salad dressing.

Finally, Monty, thanks for the reformulations. You really have come a long way. As always, thanks for your incredible generosity. May you have much success.

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