Clark + Hopkins Quintana Roo Hot Sauce
HEAT LEVEL:
INGREDIENTS:
Apple Cider Vinegar, Orange Juice, Lemon Juice, Lime Juice, Carrot Juice, Grapefruit Juice, Onion, Habaneros, Garlic, Salt, Turmeric, Spices.
TRY IT ON:
This sauce was inspired and designed for fish tacos from the Yucatan peninsula but what doesn’t go with citrus, garlic and heat? Try it on sandwiches, pastas, grilled seafood, salad dressings, soups, and more.
product description
Chef Brandon Clark grew up in a family that discussed dinner plans over breakfast. With this inherent passion for flavorful food, he took to studying different regions of the world and capturing their essence in the form of hot sauce. Quintana Roo, in particular, was inspired by a trip to Tulum which is the citrus and habanero capital of Mexico. Orange, lemon, lime, and grapefruit juices combine with habanero, garlic, and coriander for an interesting sauce bursting with zest.
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