I'm thrilled to announce that the Lucky Dog Hot Sauce product line has grown by 2 flavors!!
A slight departure from the Fire-Roasted product line, both of these are "lightly smoked" sauces. I love smoked hot sauce, but when it's too smoky you lose the subtlety of the garlic, onions, and fruit undertones. At home in my hobby batches I've been able to lightly smoke peppers - not "smoke cooked", just a 10-20 min infusion of smoke to add a note of flavor. With commercially smoked pods "subtlety" just isn't possible. So for the last year+ I've been experimenting with smoked sea salts, and I've been extremely pleased with the results. A 100% natural smoked product, smoked sea salts allowed for fine-tuning adjustments until I achieved what I thought were the perfect levels of smoke.
Now, on to the product descriptions!
Purple Label: A tangy hickory smoked Jalapeño sauce, naturally sweetened with carrot, apple & fig - lightly smoked and super delicious. This is the 1st non "pepper blend" sauce I've put out and I'm extremely pleased with the results! Review from JayT coming soon!
Pink label: A tangy hickory-smoked Habanero/Serrano/ghost pepper sauce, naturally sweetened with Bartlett pears and California figs from the Coachella valley. The applewood is extremely subtle in this sauce, but opens up on food quite a bit. Nice lip burn and tremendous flavor from the pear/habanero combination.
Both of these sauces are 100% fruit-sweetened and have zero (0) cane sugar!
Both now available at my website here!
Thanks for the time folks!
Scott Z
Hot Sauce Guy
Lucky Dog Hot Sauce
Ps - a note to chileheads - my heat ratings are intended for the "average consumer". My extra hot sauces are high-medium/hot to most chileheads due to your sometimes ridiculous tolerance to heat. I too have a good tolerance, but to the majority of the general public my Purple Label is "hot!" - those pesky jalapeño, always lighting people up.
Just wanted to make sure no one feels misled by my heat indicators. The Pink Label will indeed leave your lips burning from the ghost peppers, but it's nothing like an extract sauce or a superhot purée sauce.
A slight departure from the Fire-Roasted product line, both of these are "lightly smoked" sauces. I love smoked hot sauce, but when it's too smoky you lose the subtlety of the garlic, onions, and fruit undertones. At home in my hobby batches I've been able to lightly smoke peppers - not "smoke cooked", just a 10-20 min infusion of smoke to add a note of flavor. With commercially smoked pods "subtlety" just isn't possible. So for the last year+ I've been experimenting with smoked sea salts, and I've been extremely pleased with the results. A 100% natural smoked product, smoked sea salts allowed for fine-tuning adjustments until I achieved what I thought were the perfect levels of smoke.
Now, on to the product descriptions!
Purple Label: A tangy hickory smoked Jalapeño sauce, naturally sweetened with carrot, apple & fig - lightly smoked and super delicious. This is the 1st non "pepper blend" sauce I've put out and I'm extremely pleased with the results! Review from JayT coming soon!
Pink label: A tangy hickory-smoked Habanero/Serrano/ghost pepper sauce, naturally sweetened with Bartlett pears and California figs from the Coachella valley. The applewood is extremely subtle in this sauce, but opens up on food quite a bit. Nice lip burn and tremendous flavor from the pear/habanero combination.
Both of these sauces are 100% fruit-sweetened and have zero (0) cane sugar!
Both now available at my website here!
Thanks for the time folks!
Scott Z
Hot Sauce Guy
Lucky Dog Hot Sauce
Ps - a note to chileheads - my heat ratings are intended for the "average consumer". My extra hot sauces are high-medium/hot to most chileheads due to your sometimes ridiculous tolerance to heat. I too have a good tolerance, but to the majority of the general public my Purple Label is "hot!" - those pesky jalapeño, always lighting people up.
Just wanted to make sure no one feels misled by my heat indicators. The Pink Label will indeed leave your lips burning from the ghost peppers, but it's nothing like an extract sauce or a superhot purée sauce. 
