On the heels of the review I wrote about Bisummo’s Blaze n’ Glaze, I was all hot & bothered about getting to work on their other new product, the Chok’On Dis Hot Sauce.

Then, life happened and sapped my will to write. Two months worth of intense residency at the Ohio State University Medical Center about worked me into the ground, and my hot sauce consumption withered since I didn’t usually have my usual cache of hot sauce with me every day. Well, that experience is now behind me and I could get back to this yummy sauce.

I have to say something about the label. It’s definitely different. It’s sort of Edvard Munch’s “The Scream” meets high school art project. I had more people ask about this sauce based on the outside label, but I didn’t know if it was because they wanted to try it…or just know what it was. The sauce itself is kinda thick and chunky, almost spreadable.

Ingredients: Roasted red bell pepper, jalapeno mash (jalapeno peppers, vinegar, salt), habanero peppers, water, garlic, vinegar, sugar, salt, xanthan gum, curry powder.

The mix of Roasted Red Bell Peppers, Jalapeno Peppers, Habanero Peppers and Curry Powder will have you swearing off the typical vinegar junk sauces that are forced on innocent patrons at most restaurants. The All Natural, balanced flavors and subtle, earthy undertones of this sauce will enhance virtually any meal. Down with junk sauces…demand that your favorite eating establishments CHOK’ON DIS!

Taste: Such a study in flavor with this sauce! I would have been willing to swear on a Bible that this hot sauce was made with tomatoes, but there’s such a base sweetness to this sauce that is reminiscent of catsup. That’s where that comparison ends, though, because there’s a great melange of jalapeno and habanero with the habanero tasting a bit more dominant. I didn’t catch too much of the curry, but the garlic adds a nice earthiness to the sauce’s finish. The heat is formidable and I’d call it a 8/10 for heat despite the jalapeno that you would think would tone it down. Anytime you see seeds in the sauce, like this one, you should some idea that it’s hotter than average.

For uses, the thickness of the sauce makes it a good condiment that doesn’t end up in a puddle on your plate. I spread it thin over my lunch sandwiches, baked chile lime tilapia, and even used it straight up a dip for chicken fingers. It works well with soups and stews, and adds both flavor and heat to anything from gumbo to chili to veggie soup.

Overall recommendation: Despite its potent heat, this is a hot sauce with great utility. Judging by the fact that my bottle is completely empty, I can testify to its spicy goodness. This sauce has a lot going for it. It’s all-natural (a huge plus), tongue-stunningly hot, and enough flavor to use with a variety of foods. I would definitely buy this sauce if it was available locally, so try it and see what you think. Enjoy!