Torchbearer Danny Wood’s Jalapeno Cilantro Sauce 142g

$16.49

Out of stock

Description

Torchbearer Sauces has teamed up with musician and The Wood Works creator and chef, Danny Wood, to bring you Danny Wood’s Jalapeno Cilantro Sauce. This spicy-yet-not-too-spicy sauce will fit anyone’s diet.

The jalapeno shines through, complementing the garlic and vinegar nicely while the cilantro’s fresh, aromatic flavour rounds everything out. It’s definitely got some heat but don’t be afraid if you aren’t a pepper head, it’s very approachable. You can certainly use this on every future taco, burrito, quesadilla, and nacho plate but that’s by no means the end of it. We’ve been eating it on turkey sandwiches, chicken thighs, baked potatoes, asparagus, fish, etc. etc….

You can’t go wrong with Danny Wood’s Jalapeno Cilantro!

Ingredients: Jalapeño, Garlic, Distilled White Vinegar, Water, Onion, Cilantro (Coriander), Lime Juice, Granulated Garlic, Black Pepper, Chilli Powder, Salt

Product Information

Country of Origin	United States
Brand	Torchbearer Sauces
Heat Level	Hot
Size	142g
EAN	855090001822

Brand

Torchbearer Sauces

TorchBearer Sauces was founded by Vid, Ben, and Tim, three guys in their 20s with a knack for creating tasty condiments, fiery hot sauces, and tasty recipes with them. Besides creating a range of table sauces and enough recipes to fill a book, TorchBearer has also been turning heads with the world’s first habanero cheesecake. So how did TorchBearer start, you ask? Well, like many great inventions, the sauce itself started as a fluke. Vid and Ben just happened to have lots of extra habaneros in their gardens that they didn’t want to go to waste. As a result, they decided to create a habanero preserve. Little did they know that it ended up tasting better than anything on the market —so, naturally, they decided to share a good thing. The three guys took a few days off work, drove from Pennyslvania to Texas—and back (over 72 hours!)—and picked up 666 pounds of habanero peppers. They spent two weeks of chopping, bagging, and freezing the peppers so they’d have enough for the upcoming winter. It wasn’t long before they were making all the sauces themselves, by hand. Armed with temporary labels and their first full batch of sauce, it was now time to see if the world was ready. The guys went down to the Cajun Hot Sauce Festival in Louisiana and won three national awards with their sauces. More awards started coming and it wasn’t long before the word started getting out.