There's nothing like hot chili pepper sauce to pleasurably jolt the senses, and we love a good variation on the classic elixir. Brandon Clark and Don Hopkins' globally inspired set includes five original sauces that will get pepper-lovers' tastebuds humming, in different languages and accents. Each distinct flavor profile is inspired by the cuisine of a different region. Whether you like your heat treatment earthy, tangy, herbal, floral, sour, savory, or aromatic--or an all-of-the-above blend--you'll be transported by these sense-sational arrivals on the hot sauce scene. Made in Virginia. Packed in North Carolina. Set includes: Kerala: Created for a friend from southern India, this deliciously scented sauce blends habañeros and jalapeños with typical regional ingredients like Kashmiri chili powder. Delicious with any protein or vegetable (especially Indian dal), as a marinade, to enhance rice, and with coconut milk for a quick curry to top eggs or tacos. Ethiopia: Earthy, fragrant heat from habañeros, jalapeños, and berbere , an unforgettably aromatic regional curry blend. Goes with lentils, grilled protein, rice and potatoes, quinoa, and cooked leafy greens like cabbage, collards, and kale. Assam: Named for the Northeast Indian state known to chili fanatics as the birthplace of the intensely hot ghost pepper. Naturally it contains some, as well as the 7 Pot Primo, a newish, ultra-hot pepper that's still somewhat rare. It's full of the fruity/floral and sweet/sour flavors typical of this region. Oaxaca: Like its namesake, the mezcal capital of the world, this spicy mole-based sauce is packed with heat (habaneros and ghost pepper), chocolate, and, of course, the popular smoky spirit's flavors. Try it with tacos, tamales, grilled dishes, and chili. Quintana Roo: Named after a Mexican state on the Yucatan peninsula, this bright and spicy pepper sauce bursts with habanero heat and citrus. Pairs well with tacos, egg dishes, slow-roasted recipes, and veggies.
