I take my hot sauces pretty seriously and have amassed a respectable collection, limited only by my dear wife’s desire to have room in the fridge for actual food and my desire to remain happily married.
In their application, I tend to take the terroir approach – sauces from a given region goes best with foods from that region. So Louisiana-style sauces (Crystal, Frank’s, Trappey’s) go with southern cooking like jambalaya or biscuits and gravy, and Mexican sauces (Cholula, Valentina, Búfalo) go with tacos, enchiladas, etc… I do a little mixy matchy (Valentina with a little mayo is killer on sushi), but have yet to find a single hot sauce that really works to compliment a wide variety of foods.
That said – I take my hat off to Suck Creek WFR Hot Sauce.
This sauce complements everything I’ve tried it on. So far, I’ve had it on eggs, in my cherished biscuits and gravy, and as a way to brighten up some beef stew. I’ve used it to add some heat to my wing sauce, tacos, and ranch dressing. It has a nice, tangy base of warmth that’s wrapped with black pepper and herbs, and then finished off with a straight up habanero heat. It’s not as vinegary as Crystal, nor as hot as Marie Sharp’s. The heat is considerable, but not overwhelming. It does, however, build and linger for a while. It may be a bit much for some folks, but’s that’s their own fault. I can see it as my “go-to” heat source for barbecue sauces and marinades.
The versatility of the sauce means that a bottle of WFR now sits on our dining table right next to the salt and pepper. My only wish is that it came in a bigger bottle ;).
One thought on “Suck Creek WFR Hot Sauce”
Six months ago, I would not have really understood your passion for this sauce. I was okay with Tobascco, Louisiana, Cholula, or whatever. Then I stumbled on my personal favorite and it looks a lot like your picture of WFR sauce, thick and full of coarse ingredients. Yum!
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