Inspired by my wife, Nicolina who will soon become transformed into a Cayennetta Pepper on El Rancho in future stories, this sauce is one of the mildest ones. Blending Ecuadorian spices with Passion fruit, Achiote and Cilantro, this sauce brings The Andes to your dinner table with sabor! The aroma and flavor is so unique Bob and Nikki are so happy to have lucked out on this original and very unique recipe after several attempts in the hot sauce laboratory. It is so rich, fruity and almost buttery that it goes well with many things, especially roasted chicken!.
Ingredients:Water, Passion-Fruit Juice, Honey, Rocoto Peppers, Cayenne Peppers, Green Bell Peppers, Distilled Vinegar, Salt, Paprika, Cilantro, Achiote Paste, Onion Powder, Garlic Powder, Chili Powder
Cayenne Peppers – 30,000 to 50,000
Pairing Suggestions
Salmon
Shrimp
Pork chops
Savory pastries/quiche/empanadas and of course, scrambled eggs!
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