People who don’t like hot sauce love this one because it’s big on flavour and light on heat, with a vinegary twist! No matter the occasion, unapologetically tasty food is just a dash (or two…okay three) of Frank’s RedHot away. Packed with a premium blend of aged cayenne peppers that add a kick of heat and a whole lot of flavor! Recreate the famous buffalo sauce for your cauliflower “wings” and add this on everything! From dips, to sauces, tacos, mac n cheese, potato salads, tofu
- Spicy enough to add flavor, but not excessively hot (Scoville Heat Units: 450)
- Make Buffalo Sauce for cauliflower or tofu “wings”
- Use in dips, sauces, tacos, mac n’ cheese, potato salads, french fries, soups, etc
- Spice up your Bloody Marys
Ingredients: Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt, and Garlic Powder
The rich heritage of Frank’s RedHot dates back to 1918 when pepper farmer Adam Estilette partnered with Jacob Frank in New Iberia,Louisiana, to create a sauce perfectly spiced with the rich flavor of cayenne peppers. Two years later, in 1920, the first bottle of Frank’s RedHot Sauce emerged from Estilette’s pickling plant. This hot pepper sauce was the secret ingredient in the original Buffalo wings created in Buffalo, NY in 1964. All peppers are not created the same. Frank’s RedHot® uses a proprietary blend of special, chile peppers (grown in Mexico and New Mexico) to create that surge of flavour that doesn’t obliterate your taste buds. No one else can duplicate the Frank’s RedHot® surge of flavour.