Red Dawg Apache red pepper sauce. This is a red sauce of old-time BBQ, used to smother pulled or chopped pork. Great with any sausage, brisket or ribs.
It's like a deeper, thicker Louisiana style sauce, peppered with red habaneros, deeply flavoured with herbs and spices, but simple enough to cut through the fat and add vinegar heat to the meats.
Ideal with sausage, fish, slow-cooked meats, pastrami and slaw.
Made in Scotland from habaneros!
Ingredients (Allergens in CAPS & BOLD)
Distilled Malt Vinegar, Red Pepper (28%), Tomato paste, Red Onion, White Onion, Tomato Sauce (Tomato, Spirit Vinegar, Sugar, Salt, Herbs, Spices) CELERY), Pomace Oil (Olive Oil, Sunflower Oil), Chilli Puree (2%) (Birds Eye chilli, Salt), Brown Sugar, Garlic, Dried Chipotle Chilli (0.5%), Smoked paprika, Salt, Celery Salt (CELERY), Black pepper.
Decent hot sauce. Nice thicker consistency and balance of richness and "tang". Could do with being hotter though as on a par or even perhaps below Tabasco.
Poached eggs, avocado and toasted German rye bread, this sauce seriosuly elevates it to another level - love it!
Red Dawg Apache
Perfect for lamb kebabs