The Gage Hotel Presents: “Venom Verde”

Ingredients: Tomatillos, Onions, Roasted Poblano and Green Bell Peppers, water, Roasted Jalapeno and Serranno peppers, Salt, Garlic, Garlic, Cilantro, Spices

This is a new brand of salsa from Chef Paul Peterson who made a name for himself running the Little Texas Bistro in Budda, Texas. Now he makes his living as the executive chef of the historic Gage Hotel in Marathon, Texas. With their help he has launched two new salsas of his own recipes.

As an aside, I competed with Peterson in the Austin Chronicle Hot Sauce Festival in 2006. He came in 2nd place in the special variety category. I placed first. Because of this association, I was eager to try his products. So, how do these stack up? Let’s get to it…

Packaging: The black labels on these 16 oz. Jars features a toothy serpent wrapped around a chile pepper, done in a cartoon style. It stands out on the shelf.

Appearance: A nicely thick salsa showing a lot of tomatillo seeds and black specks from fire-roasted peppers. The consistency lends I self well to scooping up nice helpings on chips.

Aroma: Mostly tomatillos with hints of roasted bell peppers. Maybe a little citrus but there’s none listed on the label. Nice overall.

Taste: Mellow. Tomatillos, of course, and the taste of roasted peppers. It does not have the “brightness” of most of the “verde” sauces I have had which could be attributed to the lack of lime juice or vinegar. I could see this making a good enchilada sauce if mixed with a littlw sour cream.

Heat: Practically non-existent. There’s a little tingle there but not much. It should be popular with “heat-sissies” ( like my wife, who loves this sauce) but for a salsa with “Venom” in it’s title, I was sorely disappointed.

Overall: A tasty “mellow” green salsa that can be enjoyed by everyone. I can see it being used to cook chicken or pork in addition to it’s primary role as a “chip dip”.

Grade: B-
( on a 1-10 Scale)
Taste 7
Heat 2

The Gage Hotel Presents: “Ragin’ Serrano Rojo”

Ingredients: Tomatoes, Onions, Roasted Poblano and Red bell peppers, Tomato Puree, Water, Roasted Serrano and Jalapeno Peppers, Salt, Chile powder, Garlic, Cilantro, Lime Juice, Spices

Packaging: The black labels on these 16 oz. Jars features a flaming chile pepper with a devil’s features, done in a cartoon style. It stands out on the shelf.

Appearance: Read and somewhat watery. Perhaps water as an ingredient wasn’t needed here.I see chile skin, chile seeds and black flecks; evidence of fire-roasting.

Aroma: Chiles, Tomatoes and some citrus. Could it be that I can actually smell some heat here?

Taste: Yum. This is a really good tasting salsa. The 4 different chiles ( plus chile powder) play together well with the tomatoes, garlic and lime juice. The roasting is a real plus here as well. I’m impressed.

Heat: Yes. Yes. Yes. There’s actually some heat here. It’s not burn your mouth hot but a nice warm sensation that builds with repeated doses. Good job!

Overall: A very nice tasting salsa with a well balanced but unique flavor profile and enough heat to avoid being boring. My only caveat is that it’s a bit too runny which makes it hard to get a good chip-full.

Grade: A-

( on a 1-10 Scale)
Taste 8
Heat 5