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Chef`s Tip: My personal favourite from the tasings taken last March: Not devilishly hot, but
CaJohn selects only the finest chilis for his signature line of purees. Ground fresh from the fields, they are blended with distilled vinegar. Citric acid and Vitamin C are added to preserve color, then bottled immediately. The result is a minimum of 80 percent solid body of the chili, more than 4 times the content of other Hot Sauces. You can use this sauce for all kinds of recipes. I last applied it for my cream tortellini. |
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