Hot Shot

I like spicy food. In my never-ending quest for heat, when I go out to eat I’ve gotten in the habit of asking what kind of hot sauces the restaurant has available. I’m always on the lookout for something new and good to add to the home refrigerator hot sauce collection.

Yesterday I tried Yellowbird Habanero Condiment for the first time. My technique for sampling Yellowbird, like any newly discovered hot sauce, is to start first with trying it on french fries, then moving to liberal application to the sandwich if the sauce passes muster. I think a bit of caution is prudent when you’re talking about unknown, random hot sauces. That way, if the sauce doesn’t hit the spot, I only lose a few fries and not the entire sandwich.

I’m happy to report that the Yellowbird sauce gets an enthusiastic thumbs-up from me. It’s on the hotter end of the heat scale, but not so far that it could be featured on a Man vs. Food episode. It gave just enough to give the food some zing, paired well with both the fries and my fried chicken sandwich, and provided the incentive for a slug of cold beer. It had very good flavor, too, which is something some hot sauces neglect in their quest for unendurable, crippling fieriness. And it left my lips with a pleasant heat level when the dining is done, which is another telltale sign of a good sauce.

I’ll be looking for Yellowbird in my neighborhood grocery store.

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