I just got my Fatal lime and this time no fatality (last two broke in transit) I love the heat of this one... Fatali don't seem to burn that much hotter for me, but it seems to linger a bit longer and I tend to get it a lot more right up front on the tip of the tongue where habs hit me more middle and back.
This is definitely a tangy sauce but I do like the lime and fatali... this is one that I might want a little more sugar in... something perhaps like a raw or cane sugar vs the refined white stuff.... not a lot but with the lemon lime and vinegar together it has a a bit more bite,,, but that is just going by how it is on the spoon... not many just eat sauces by the spoonful (well I do it with the Appletali), they are usually added to food... and it works really well in food...
In fact I used it to make a thai/vietnamese inspired stirfry tonight...I used a little garlic juice ( I have some garlic mash in a jar, squeesed a bit of the juice from it) some fish sauce, some basil, a bit of honey, and some raw natural peanut butter , dark soya, and Basil..... also added a little tiny bit of cinnamon, barely anything and some green onion.... no tamarind it would have been much better but I had to use worchestershire sauce in its place... but not a lot, and I didn't have any cillantro/corriander
I fried up the chicken with a tiny bit of coconut oil (not really nutty but works in high heat) tossed in the sauce mix and some veggies and a bit of ginger and it was really good... I've done a similar thing with fresh peppers, Siracha and lime but it didn't work as well.... I just wish I had made more of it....
I'd imagine with a little butter it would be good on fish too
Oooh I forgot... it also works really well in a Caesar (the drink with clamato not the salad I've not had it in salad dressings yet but I'd imagine in a home made caesar salad dressing it would be killer too)
