So! Where did this sauce come from?? A really big pot of course!! But it was inspired by BBQ sauces of America, home of the spare rib... mmm spare ribs. We knew New Zealand meats deserved better. Something special, something unique, something delicious!
The magic created is the famous maple syrup and hickory smoke (WARNING! Yes, it is addictive). Full of our secret spices (no, we wont tell you what they are). If you love our sauces as much as we do... spread the sauce and the word.
• This spicy little devil is great with steaks!
• It's hot, so be cautious but not afraid
I love a good spicy sauce, but this one really took me by surprise. With a name like "NZ BBQ Chilli Sauce" I was expecting it to be "Kiwi Spicy" thus a lot milder than it turned out to be. However, thanks to my love of spicy food, this was well within my "happy place" range of spice.
With a rich, smokey BBQ sauce as the base, the chilli added on top gives this a really deep, sharp flavour profile that makes it a good match for a range of foods. The bottle claims it is great with pretty much anything - beef , lamb, venison and seafood... however I would have to disagree slightly. While I agree it is great with the red meats, I found that if undiluted, it drowned out the more delicate flavours of seafood.
To get around this, and to expand it's usefulness, I started to experiment with it a bit. I started by mixing it with some sour cream to make a dip and that went really well, but it was even better when I made a dip by mixing it with cream cheese. Further experimentation along these lines led to a great dip recipe made with a 250g pot of cream cheese, a couple of tablespoons of aioli and 2 tablespoons of this sauce. Double the sauce if you want a richer, spicier dip. II also found it was nice when I mixed 2 parts tomato sauce with 1 part of this sauce to put on pies.
Another great use for this was to instantly turn canned baked beans into Smokey BBQ Beans. In the bottom of a medium saucepan dump a knob of butter and some crush garlic, then fry up half an onion and 4-6 rashers of bacon chopped into smallish chunks. When it's almost ready, tip in a can of baked beans - not the cheapo beans if you can avoid it, but the cans around the $1.50 per can range are usually a safe bet - and a good dollop of this sauce, maybe 2-3 tablespoons worth. Lower the heat and simmer until it's all warmed through, and serve on toast. Throw a couple of slices of cheddar on the toast first, and drop a poached or fried egg on top for a really filling and tasty meal. So easy!
Overall, though this sauce is a bit of a tastbud killer for the unwary, if you are ready for it, then this sauce is a great option to explore. Check their website for stockists.
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