Poirier’s Louisiana Style Hot Sauce
€9,95
Canadian hot sauce brand Heartbeat partnered up with Louisiana legend and UFC fan favorite Dustin Poirier to create Poirier’s Louisiana Style hot sauce! An ode to his roots in Lafayette, Louisiana. Just like all good cajun style sauces the recipe starts with the best Cayenne peppers. They are fermented to round out the sting and up the flavour before finishing with vinegar, sea salt, celery and garlic. Add in a handful of red Habaneros for an extra punch of heat and you have a knock out sauce that can take on everything from heavyweight meals like biscuits and gravy to featherweight dishes like grilled chicken breast or cauliflower pizza.
We also have the hotter version (with Ghost Pepper) of this sauce: Poirier’s K.O. Edition hot sauce.
Origin: Ontario, Canada
Content: 177 ml
In stock
Ingredients Poirier’s Louisiana Style Hot Sauce: vinegar, aged Cayenne peppers, sea salt, red Habanero, celery, garlic, canola oil.
Nutritional facts per 100gr:
Energy: 836.8 kJ/200 kcal
Fat: 10 grams
of which saturates: 0 grams
Carbohydrates: 20 grams
of which sugars: 0 grams
Protein: 0 grams
Sodium: 0.3 grams
Shake before use and refrigerate after opening.
Additional information
| Country / Continent | Canada |
|---|---|
| Heat Level | Medium Hot |
| Taste | Savoury, Sour / Tart |
| Pepper | Cayenne, Habanero |
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Da Bomb Beyond Insanity
Extremely Hot, Hot Sauce
Crazy Bastard Sauce Habanero & Tomatillo
Hot, Hot SauceThis habanero & tomatillo hot sauce from Crazy Bastard is pretty spicy and very versatile. This is because of the right balance between fiery habanero peppers, zesty tomatillos and ingredients such as onion, garlic and sweet peppers.
Origin: Berlin (Germany) Content: 100ml
Hellfire Hot Sauce Blueberry Hell
Hot Sauce, Very hot
This is by far one of the best “classic” hot sauces there is. It is a simple sauce with the right flavors that can go on anything. The kick is small but combined with the vinegar, salt, and garlic, it makes you always come back for more. Just buy it, heck buy two of ’em.