Last week we looked at Gringo Bandito Original and now we’re paying a visit to its green cousin. Habanero and serrano peppers bring their own blend of fire and flavor to the mix, which also contains garlic, more peppers, spices, and an unspecified mojo. Although I think we all can agree on where that comes from.
I loves me the verde sauces so I was eager to play with this one. I used it in a crock pot on some unsuspecting pork shoulder which became the base camp for exploring the world of pork verde enchiladas.
The sauce has an overall sourness and acidity to it (like you’d expect) but the garlic came through nice and strong too. Heatwise, the serranos provide a steady foundation that the habaneros build upon, giving you a pretty strong burn.
Not enough to overpower the flavor, but you definitely do not want to spring this on people who like just a little heat, either. I’m certainly using it again but next time I think I’ll try it with chicken. At $10 for two 5-ounce bottles, you get a good deal of flavor for your buck, also.
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