Fire Sauce

Hilbilby Cultured Food

Raw Unfiltered Apple Cider Vinegar, Cayenne Chillies, Garlic, Horseradish, Ginger, Carrot, Celery, Red Onion, Brown Onion, Apple, Orange, Lemon, Habanero Chilli, Turmeric, Mustard Seed, Parsley, Rosemary, Oregano, Thyme, Juniper Berries, Peppercorns, Bay Leaves, Blackstrap Molasses, Arrowroot, Szechuan Pepper, Himalayan Pink Salt

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About Fire Sauce

Here’s what Hilbilby Cultured Food has to say about their Fire Sauce:

This is what we do with all of the good stuff (roots, fruits ‘n shoots) once we’ve racked off FIRE TONIC ®. It’s a sustainable, no waste method and de-bloody-licious … delivering a beautifully ZiNGY acidic note & plenty of heat from ginger, horseradish, turmeric, black peppercorns & chilli (as opposed to just chilli).

This stuff is your Bone Broths best friend & perfect on White Fish, great with Chicken, Pork Sausage, Steak, Marinades & Eggs. Mix in with mayo or make a fiery aioli.

Hilbilby Cultured Food

Spicy Addict Review

It says “Shake & Splooge” on the back of the bottle.

This sauce comes from Australia so the “Shake and Splooge” probably has a specific meaning to those Aussie’s. This sauce may top the list in terms of number of ingredients used and it makes it a little more challenging to describe but we will do our best.

This sauce is thick. You have to work to get it to pour out of the bottle. Even though it doesn’t use Balsamic Vinegar, it’s easiest to compare it’s flavors to a very thick but non-oil-based Balsamic Vinaigrette. It has lots of Vinegar and lots of Spices. There are so many different spices that it’s difficult to figure out what you are really tasting, but we did notice the bits of Peppercorn. There are some Citrus elements as well. If you are looking for a strongly spiced hot sauce this one fits the bill. Towards the end you feel the heat of the Habanero and Cayenne Peppers.

If you thin it with a bit of water or oil it makes a great vinaigrette-style salad dressing. You can use this sauce to dip veggies or apply it to various fish dishes, specifically white fish. It can also be a great add to fish and chips, though we would thin it a bit first.

On a heat scale this is a medium at best. It’s more about the vinegar and spices.

Here’s our Flavor Profile Breakdown in order of flavor occurrence.
(0-None, 1-Slight, 2-Moderate, 3-Intense)

Tangy (Vinegar & Citrus): 3
Savory: 3
Peppery: 1
Salty: 1
Sweet: 0
Smoky: 0
Other Highlights: N/A


Review by Chris Adams

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