I am obsessed with this sauce. I love that it comes in a squeeze bottle so I can put 3 to 30 drops onto my chip depending on how much spice I want.
It tastes similar to this salsa a restaurant called Diamond Dave’s had, and the consistency of a sauce so the squeeze bottle works perfectly.
Any suggestions on how to recreate? Should I roast the habanero? Going to try with canned fire roasted tomatoes.
Just looking for technique advice from anyone who has made something halfway between a salsa and a sauce!
by Junktown_JerkyVendor