Stuart
If you’re a chili head like me, your pantry and refrigerator are already full of sambal, sriracha and hot sauces from around the world galore. Do you really need another? Obviously that’s a rhetorical question – of course you need another!
For the longest time though, I held off on trying the Chili Beak product. I’d heard universally great things but figured I had most of my bases covered with products I already had on hand. How wrong could I be.
After noting the business changed ownership and spying the product in the Caputo’s inventory (hey there free shipping!) I resolve to try it. I am glad I did. This product now has pride of place alongside all the big names.
The oil is surprisingly smooth. There’s a little nuttiness, a a hint of sweetness and plenty of smokey warmth. I’m bowled over by just how good this sauce is. It’d be eminently usable in a wide variety of dishes I am sure. Personally I’m going to use it sparingly where it will make the most discernible impact – for example here, in this Vietnamese bun dish:
