The stock of sauces was coming to an end, and to fill the shelf in the fridge I ordered some sauces from two new lines of my favorite crafters from Lipetsk-based Chantico. It's worth saying - the guys have worked thoroughly on improvement and switched from habanero to more fierce peppers - Carolina Reaper and Ghost Pepper (Bhut Jolokia), but stayed true to the tradition of emphasizing an interesting flavor profile rather than spice.
For the last two weeks I've been actively trying them with different dishes and maybe it's time to tell about the novelties in details. And a cool version of the classic Cajun sauce - Louisiana Dog will start this "spicy story".
The composition is tomato paste, pureed tomatoes, pineapple vinegar, and homemade, cane sugar, fermented Carolina Reaper peppers, garlic, smoked paprika, black pepper, cumin, cloves, salt, and preservatives to increase shelf life.
Fermented sauces are just love and with bright "funky flavors" this sauce is just fine. It perfectly complements the spiciness with "sour" notes, adds multiple layers to the flavor and makes each meal truly unique and by far the best shown with fatty, char-grilled pork. Actually, pork, fat and hot peppers are the real Louisiana cuisine, Cajun-style harsh and ruthless, but also unrealistically delicious.
The second experiment was an oven-baked chicken. We added a little sauce to the mixture with which it was coated before sending it into the oven, and the result exceeded all expectations. Under the influence of temperature, the spiciness revealed itself in full measure, and the tomatoes and garlic came to the forefront, while the sourness "retreated to the background".
It turned out really great, and there are a few more experiments to come - homemade burgers with beef patties, pizza and hot dogs. I'm sure the Louisiana Dog will prove to be just as awesome and I'll have to order a couple more bottles before the end of the summer, as it's leaving at a very good pace :)
Chantico's Instagram page: instagram.com/chantico_hot