So here’s part three of the Double Double Sauce Reviews, the series in which Felix of Pfefferhaus and myself try a total of eight hot-sauces by Florida-based chilehead and chef Todd Warosh aka tmudder. This time, we’re having a go at “Mojo Madness” and “Crazed Jamaican Jerk”. Both sauces have a strong character, a memorable taste of their own and a clearly defined personality, even though they’re pretty much different in terms of heat and flavour. It seems like this time, we have picked the two far ends of the heat-scale in tmudder’s line of products.
The “Mojo Madness” is certainly one of the most unusual hot-sauces that Felix and I tried so far. It has an intense green, vegetable-like colour, that’s not too common with any hot-sauce off the shelf. Tastewise, it’s very rounded and harmonious, and it treats you with the full, savoury taste of roasted Tomatillos while the burn from the roasted Scotch Bonnets stays at a nice, balanced mild to medium kind of level. An excellent addition to any veggie dish, like bbq’ed courgettes, eggplant and potatoes, and it might also be good to whip up a salsa or salad.
The “Crazed Jamaican”, on the other hand, is definitely made to go onto meat. It has the typical Jamaican “Jerk” (as well as “christmassy”) combination of spices, namely cinnamon, nutmeg and allspice. It gives the sauce a great rich, earthy taste that keeps lingering in the mouth for a while after eating. The heat of the Scotch Bonnets and the Bhut Jolokia (that went into this sauce) is quite a bit stronger than on any other of Todd’s sauces. In fact, it caught me a wee bit off guard as you will be able to see on the video. The flavour is intense enough, though, to keep it all in a pleasant, energetic balance. This sauce would go excellent on flame-grilled chicken or your typical slow-roasted jerk with whatever kind of meat you prefer.