Tahiti Joe’s Uhan’e Akai Sauce Review: For Heat's Sake

Tahiti Joe’s Uhan’e Akai Sauce Review: For Heat's Sake

Posted by James P on Apr 6th 2015

The maker of this sauce informs us that the name of this sauce is similar to "Honey I cried." I didn't, but I think that the long suffering Cheryl would, but then we know that, unfortunately, she has little tolerance for anything spicy. She might even have issues with this bottle being opened in the same room.

This sauce is a bit unusual in a couple of ways. The maker notes that he was trying to get develop “the ultimate heat seeking pepper sauce” without using pepper extract. Secondly, it is unusual in some of the choices of ingredients. It makes sense that there are Habanero peppers, onions, garlic, tomatoes, Bhut Jolokia flakes, apple cider vinegar and even ginger. But the ingredient list also includes Key Lime juice, clam juice, Worcestershire sauce, carrots and cilantro. Between the Habanero peppers and Bhut Jolokia pepper flakes, there are those that would consider this sauce to be a potentially hazardous weapon, but the maker does a great job in managing to balance the heat with the inherent sweetness of the onions, tomatoes, lime juice, carrots, and honey. This sauce is so well balanced that it can be difficult to detect some of the flavors on initial tasting. This sauce has a robust flavor but manages to still use the subtle flavors to enhance the overall experience.

I can recommend this as a good all-around sauce. It can be used in pretty much any application. This sauce is robust enough to be used on anything grilled – burgers, hot dogs, chicken. It will stand up to and enhance the smokiness with the almost grilled onion flavor that follows the peppers. I would consider brushing it on steaks as well, I would have to be sure that I did that after I took Cheryl’s steak off the grill as I don’t think she would like the spice level imparted by the smoke from the sauce those of you who have been following for a while might remember what happened when she made some hot sauce for me (Adventures in Hot Sauce Making) and then made grilled cheese in the same pan after it had been washed but still had residual pepper oils. The sauce has subtle notes that would make it appropriate for chicken and some fish - wild salmon, fresh tuna the meatier fish, tilapia would probably not work with this sauce. Maybe it is because of the presence of the Key Lime sauce but I think this would be good for making some Jamaican Jerk Chicken at home. I used some in my personal bowl of a soup that Cheryl enjoys making (recipe follows), I was smart enough to not put the sauce in the entire batch.

Chicken Tortilla Soup Recipe

- 2 tablespoons Vegetable or corn oil plus more for drizzling
- 3 ears corn on the cob or 2 ears fresh-frozen, defrosted
- 1 red bell pepper, split and seeded
- 1 pound chicken breast tenders
- 1 teaspoon poultry seasoning
- 1 teaspoon cumin
- Salt and pepper
- 1 medium zucchini, small dice
- 1 medium yellow squash, small dice
- 1 medium sweet yellow onion, chopped
- 3 cloves chopped garlic
- 3-4 chipotle in adobo peppers, chopped (personally, I would add more, but I know better.)
- 1 28-ounce can stewed tomatoes
- 1 8-ounce can tomato sauce
- 4-6 cups chicken stock (we use Kitchen Basics)
- 1 tablespoon Tahiti Joe’s Uhan’e Akai hot sauce (or ½ teaspoon per bowl)
- 4 cups blue corn tortilla chips, broken into large pieces
- 1 cup shredded cheddar or pepper jack cheese
- ½ cup sour cream

1. Drizzle corn with oil and place on grill.
2. Add red bell pepper to the grill, char 10 minutes total, turning occasionally.
3. Remove to cool for 5 minutes.
4. Remove the skin from the bell pepper. (You can also use a jar of roasted red peppers and frozen corn and put straight into the soup pot.)
5. While the vegetables are on the grill, dice the chicken.
6. Add 2 tablespoons oil to a heated soup pot.
7. Add the chicken and season with the poultry seasoning, cumin, salt and pepper.
8. Lightly brown the chicken on each side.
9. Add the zucchini, onions, garlic and chipotles. Cook for 5 - 7 minutes.
10. Add tomatoes, tomato sauce, chicken stock and hot sauce.
11. Scrape the corn from the cob (or use frozen corn) and add to the soup pot.
12. Chop the bell pepper and stir into the soup. Bring to a low boil and reduce heat to simmer.
13. Add a handful of chips, cheese and sour cream (maybe some more hot sauce) to a bowl when serving individual portions.

Note: this doesn’t have to be chicken, you could easily substitute beef and beef stock or mushrooms and vegetable stock.