A while back, Cholula hot sauce launched a new “special” hot sauce, Tequila and Lime. At the time, they asked how you would use it in a brunch and I put together what I thought was a decent entry. And I waited, and waited, and waited for anyone in Indianapolis to stock it. As far as I can check, no one ever did.
So, recently, I broke down and ordered it online. There were a couple of places i looked that had decent recommendations. One admitted they were out. The other appeared to indicate they had it, so I ordered from them. It wasn’t immediately, but they got in touch and admitted that they didn’t have it. Got my money back and did something I haven’t done for more than three years: order from Amazon. Decided to get more than one bottle, which was lucky as the packing was crappy (one bottle not even given a token cover of bubble wrap) and the mailer (not box) had apparently had a rough trip. Down one bottle at the start (broken), and Amazon said too bad, no replacement and no refund. Let’s see if I can avoid using them for six years at least this time…
That adventure aside, I immediately tasted the product. While the hot sauce blend is the base, you also immediately get the bright notes of the tequila on the upper side of the palate for a well-balanced taste. Yes, it does go well with eggs, and I’m experimenting a bit with different dishes and uses.
Above, I added a bit to a classic margarita (Cointreau, lime juice, silver tequila, pinch of black Hawaiian salt). A tasty add that didn’t overwhelm the drink. I really want to try it in a Bloody Mary and in a Bloody Maria.
I used a bit this morning with a corned beef dish (likely another post) and it went very well with it. After tasting it however, I think I should revise my brunch menu a bit. Thinking buffet brunch here.
Scrambled eggs, of course, with some of the sauce on top or a bottle there for people to decide how much to add. Soft-boiled eggs (do the health nazis even allow these any more?) open, and a dash blended into each egg, with a shot of reposado on the side. Eggs Benedict two different ways: a more traditional version that incorporates the hot sauce into the hollandaise, using concha (a Mexican sweet bread) as the base; and, the other using a Mexican corn bread base, covered with chorizo with the hot sauce added on top, cheese, egg, and the special hollandaise. Chicken and waffles with the chicken marinated in the hot sauce for at least 8 hours, longer if possible, then dredged and fried, and served with a tequila-agave nectar reduction in place of syrup or gravy; though, one should allow the guests an option of pan gravy from the frying with both hot sauce and some silver tequila blended in. For those wanting more lunch, some form of barbacoa incorporating the hot sauce, and maybe a nice white-fish ceviche with hot sauce as well. For drinks, Bloody Mary, Bloody Maria, hot traditional margarita, and a hot fruity margarita. Not really into the latter, so would need to research.
So, it was worth the adventure to get and I see a number of uses for it. Won’t be my everyday as I want to make what I have last, but it will get regular use. If you are into tasty hot sauces (and not just heat), recommended.
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