La Bomba Hot Sauce

Men Pa'w

Ingredients: Apple Cider Vinegar, Red Scotch Bonnet Pepper Mash, Red Habanero Pepper Mash, Granulated Onion, Garlic, Bhut Jolokia Pepper Mash, Salt, Paprika, Curry Powder, Black Pepper, Celery, Chili Powder, Red Pepper, Parsley, Cayenne Pepper

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About La Bomba Hot Sauce

Men Pa’w is categorized as a specialty sauce; it combines heat and flavor of FIVE different types of Exotic Peppers, along with the pleasant blend of other seasoning spices in order to distribute a sauce path with lots of flavor, and with heat you would expect from a Habanero Peppers Sauce.

Men Pa’w

Spicy Addict Review

An immediate tanginess of vinegar awakens the tongue, followed by a light note of sweetness. The tang comes from the Apple Cider Vinegar, which is less sharp than white/distilled vinegar and has a rounder quality. The sweetness quickly passes while the tanginess remains. Next, the spices and Peppers emerge and dominate the palate, perhaps earning it the name La Bomba.

While this sauce contains Curry Powder the flavor isn’t readily apparent. Instead, the flavors of the Onion, Garlic, and Paprika are more noticeable. The more prominent pepper flavors seem to come particularly from the Cayenne and Chili Powder, and less so from the Habanero and Ghost Pepper (Jolokia), although the latter definitely contribute significantly to heat. The heat from the Peppers lingers for thirty seconds or so, before finally trailing off and ending with a hint of saltiness.

The tanginess of this sauce works well as a topping on tacos, burritos, and pizza. Although it’s described as a Haitian-style sauce, it seems closer to a Louisiana-style sauce which tends to be more vinegar dominant and accompanied by sharp red pepper flavors. This sauce has a modest amount of heat and ranks around a 2.5 on a 5-point scale.

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

Tangy (Vinegar): 2
Sweet: 1
Savory: 2
Peppery: 2
Salty: 1
Smoky: 0
Other Highlights: n/a

Heat Level: HOT

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