• This is the place to discuss all spicy commerical products, not just sauce!

hot-sauce Chef D Rocks Smoked Datil pepper sauce

K

kato

From 1 of Kato's favorite producers Chef D Rocks comes another awesome product made with my favorite chile Datil peppers.
This sauce has great flavor with the smoked datil's i would give it a 9 of 10 on flavor & a 7 of 10 on heat
Made like a lot of datil sauces using ketchup and brown sugar not to say it's sweet just a nice balance a very good sauce that we would recommend if you have never tried a datil pepper sauce the smoke adds a nice twist on a simple sauce that in Florida is a common sauce.

Mick
Kato's
 
Okay, Mick. It's your turn. Since none of you manufacturers want to use me as a guinea pig, I'll have to try some of your sauces on my own.

I've tried Tina's Hurricane Mash (and written a review). This time, it's your turn. If you would, post your recommendation to me here. I like alot of heat, and enjoy the taste of the peppers themselves. Which of your sauce(s) fits this? Let me know, and I'll order today.

Josh.

To all of you other manufacturers, I'll try each and every one of your offerings (or at least one of them). I do like heat, so it is the hotter sauces I am interested in. I like flavor too, so I'm not so much into extract sauces. Let me know.

BTW, sorry about your dog. We have one who is nearing the end.
 
Josh

We would love to have you try our sauces I'm just afraid from your other postings we would disappoint with our heat levels our products are all in the medium to medium hot range as we try to appeal to everyones taste.
I would recommend either our island sauce which is a sweet heat that builds with each bite and and has a caribbean taste with Jamaican curry, orange habanero's & mangoo or our version of salsa verde made with green habs, tomtillo's and limes

Thanks for the offer if 1 of those sounds appealing give us a call 888-528-KATO(5286) or our website and i'll also through in one of our other products

Thanks
Mick
Kato's
 
kato said:
Josh

We would love to have you try our sauces I'm just afraid from your other postings we would disappoint with our heat levels our products are all in the medium to medium hot range as we try to appeal to everyones taste.
I would recommend either our island sauce which is a sweet heat that builds with each bite and and has a caribbean taste with Jamaican curry, orange habanero's & mangoo or our version of salsa verde made with green habs, tomtillo's and limes

Thanks for the offer if 1 of those sounds appealing give us a call 888-528-KATO(5286) or our website and i'll also through in one of our other products

Thanks
Mick
Kato's
Click to expand...

Don't get me wrong: I do like heat. But I also like the taste of hot sauce. There is a balance. I like to be able to use enough to be able to actually taste the sauce. I love Caribbean sauces, so that will probably be my best bet. I will give it a try, and post a review here.

The only problem I have with milder sauces is that they go too fast (read as: cost too much to use daily ;-) )I still like sauces of all levels. I actually used up a bottle of Cajohn's Irish Scream that my wife bo8ght me for Christmas. Very tasty, but pretty mild. While I do enjoy heat, it is only because my tongue is too fried to detect heat at lower levels. I still love the taste. I still grow jalapenos ( I smoke them in the smoker...they make a great snack) I look forward to trying your sauces.

Josh
 
Josh

I think you'll be surprised with our flavors and you can look for a new Kato's Sauce ( Kato's Down South hot sauce) later this year it will have a clean chile flavor and will be packed in a 6 oz flask with a commenritive label in memory of Kato the habanero pepper eating dog and he was our inspiration for our line of products

Mick
Kato's
 
kato said:
Josh

I think you'll be surprised with our flavors and you can look for a new Kato's Sauce ( Kato's Down South hot sauce) later this year it will have a clean chile flavor and will be packed in a 6 oz flask with a commenritive label in memory of Kato the habanero pepper eating dog and he was our inspiration for our line of products

Mick
Kato's
Click to expand...

Did he really eat habaneros? Now that's a hot dog. :-)

Let me know when that sauce comes out. I think, now that opened an account with you, that I'm on your email list. I'll look for it.
 
You guys won't believe this.

We had a couple come to our booth last weekend. Two dogs in tow... They were really cool looking dogs, but now I can't remember the breed.

Anyway...

The owner tells me that the younger one likes to steal sweet peppers off the table and out of the garden... So I ask... dya think she'd like hot peppers, and I told them of your Dalmation, Mick. "Well," she says, "Go ahead and see."

So I offer the younger of the two a sample of the hurricane mash, and she takes it, quick as that, and starts licking her chops like it's chocolate and wagging her tail as if I've just given her the best treat in the world. The older one wanted nothing to do with it and actually backed away from the sample.

So, I have to figure, since dogs feel capsaicin like we do, and about 15% of humans are chiliheads, then about 15% of dogs must also be chiliheads.

Try your dog on habs; he/she just might like 'em.

T
 
since datils and chipotles are two of my favorite peppers, i can't imagine NOT liking a smoked datil sauce.

i think chipotle means "little cigar" in spanish - i could be wrong, and datil means "date".....a new spanish name for a smoked datil would be the ticket.

but shouldn't someone come up with a new name for the smoked version of each pepper? :D

for datil, datpotle? datiahumado? ahumadatil?

;) ;)
 
I was always under the impression that "chipotle" meant "smoked"... So, if that's true, the correct thing would be... Datil chipotle, Jalapeno chipotle or habanero chipotle (my personal fave).

T.
 
spanish

from what i remember from basic high school/college spanish, smoked is "ahumado"

to smoke (as in cigarettes) is "fumar"

confusing? you betcha!

ah-ha! according to dave dewitt, 'chipotle' can mean ANY smoked chile in spanish (but i still say we now need a different word for each chile!! :D )


"The Spanish word chipotle is a contraction of chilpotle in the N�huatl language of the Aztecs, where chil referred to the hot pepper and potle was derived from poctli, meaning smoked. The word was apparently reversed from N�huatl, where it originally was spelled pochilli. Other early spellings in Mexico are tzilpoctil, tzonchilli, and texochilli."


if you like chipotles and want to learn more (historically and linguistically speaking), the tidbit above is quoted from :

http://www.fiery-foods.com/dave/profile_chipotles.html
 
Chef D's smoked datil sauce is the best.
Recieved some from Kato productions, and I don't know what it is about the datils but, they are the best.
I give it a 3-1/2 on heat, but a 10 on flavor, can eat it straight on a spoon.
they should sell it like ketchup in the 24oz bottles.
FM
 
chi·pot·le (chə-pōt'lā) pronunciation
n.

A ripe jalapeño pepper that has been dried and smoked for use in cooking.

According to Answers.com anyway.
 
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