Bar Code Number
7 81923 02417 4
17 FL. OZ. (503mL)
Peppers Unlimited of Louisiana,
P.O. Box 211.
St. Martinville, LA 70582
1 tsp (5ml)
Servings per Container
Calories From Fat
0g - 0%
190mg - 8%
0g - 0%
0g - 0%
Aged red Habanero Peppers, Distilled Vinegar, Salt, Xanthan Gum, Granulated Garlic
Not a Significant Source Of Calories From Fat, Saturated Fat, Trans Fat, Cholesterol, Dietary Fiber, Sugars, Vitamin A, Calcium And Iron. *Percent Daily Values (DV) are based on a 2,000 calorie diet.
Made in the U.S.A.
Sauce Review (Posted on 06-06-2015)
In case you're not following me on Twitter
, I've once said this: there's something about the Fleur-de-Lis....that I like. That has become the symbol of the popular city of New Orleans, which is located in the beautiful Louisiana. Jambalaya, crawfish....just brimming with delicious food left and right. Before you packed your mouth with succulent Louisianan food, consider this: Louisiana Gem Hot Sauce!
I'm going to say that it is likely that Louisiana folks likely won't mingle with those who can't stand spicy foods, let alone hot sauces. In that case, there's no use in traveling down there since the folks won't welcome you in. It is crucial that you make them proud by giving this hot sauce a shot. Its taste has a very tangy, "vinegar-y" spiciness to it. Generously applied, and you'll be able to taste the garlic in this sauce. Overall, its taste gives you that "smack" your tongue makes audibly proving its lip-smacking goodness.
I understand some like their hot sauce on the salty or sweet side; Some may even like it on the viscous side. While this sauce is a less thick than most, it's hard to deny that "smack"-ing taste it gives you. I personally apply this sauce on homemade cheese omelets, homemade steaks, ribs and, how could I forget, pizza.
I highly recommend this hot sauce. Even if you do get used to its heat, the flavor still tastes pretty darn good.
Apply this sauce to natural prime steaks from Meat The Butchers
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© 2008-2017 written and reviewed personally by Kris Caballero.