In this review, I will be writing about Marie Sharp’s Green Habanero Pepper Sauce from Marie Sharp's Fine Foods Ltd.
I checked the label and saw that it was listed as Hot, so as is my habit, I put a bit onto a spoon to test the sauce without the distraction of other flavors. This is a habanero sauce which also uses Nopal cactus (prickly pear) for added fiber. This is the first ingredient on the list, followed by green habanero, onion, garlic, salt, key lime, and vinegar. The Nopal cactus adds a different flavor that works very well with the habanero. The key lime is not immediately recognizable but added a very nice citric tang that combined with the onion and garlic makes a very tasty sauce.
This sauce is not strained so it is a thicker, heartier sauce. Being a thicker sauce, Marie Sharp’s Green Habanero Pepper Sauce works well for any application where you want the sauce to stay where it is placed. I would suggest putting this on to a steak or pork shoulder for marinating where the meat and marinade will be going from fridge to oven. I have been enjoying this sauce on a sweet garlic pork roast (see recipe below) that I had in the refrigerator for quick lunches. (I like to make street tacos with meat, sauce, and tortillas from the leftover pork roast).
All in all, I would say that this is a very good hot sauce as a general purpose sauce because the flavor profile can work in many applications. So I give Marie Sharp’s Green Habanero Pepper Sauce a For Heat’s Sake two thumbs up along with a recipe for you to try.
Sweet Garlic Pork Recipe (you can substitute chicken)
- 3-5 lbs pork butt
- 1 cup packed brown sugar
- 2/3 cup of vinegar (I use apple cider vinegar)
- ¼ cup lemon-lime soda
- 2-3 tablespoons minced garlic
- 2 tablespoon soy sauce
- 1 teaspoon fresh ground pepper
- 1 teaspoon Marie Sharp’s Green Habanero Pepper Sauce (to taste)
1. Prepare your slow cooker as you prefer, I use a crockpot liner bag. Place the pork Into the cooker (frozen, thawed or fresh.) mix together the brown sugar, vinegar, soda, garlic, soy, pepper and sauce. Pour over the meat. Cook on low for 6-8 hours or high for 4.
2. Remove the meat and pour the liquid from the cooker into a saucepan over high heat. Mix 2 tablespoons of corn starch and 2 tablespoons of water. Pour into the saucepan and mix well. Let the sauce come to a boil for about 2 or 3 minutes or until it thickens and turns into a glaze. Remove from heat and let cool.
3. Spoon over the meat.
4. You can serve this over rice or noodles and what is left over can be shredded for tacos.
Next week, I will be reviewing the new Mad Dog 357 Reaper Sriracha Sauce.