The range of sauces is as follows:
BBQ "Pitboss Bar-B-Q" Original Barbeque Sauce, "Smoking butts & ribs". Barbeque sauce is a deep smoky flavoured sauce, not too sweet like most BBQ sauces. It has depth, smoke and tonnes of flavour. Rich treacle mixed with a variety of chillie peppers and spices to give a full rounded body. BBQ joints all over the southern
USA attract us like Japanese tourists to a photo opportunity.
Ingredients - Tomato, onion, garlic, peppers, vinegar, treacle, sugar, paprika, oregano, thyme, allspice, cumin, coriander, bay, seasoning.
- Smokey Chipotle Chilli Sauce, "Phat taco" - "I like a phat taco before noon". Ideal with tacos, burritos and huevos rancheros. Smoked Chipotle sauce - lighter than the BBQ with added tomato and chipotle chillies, fresher sauce. Used on Tacos and for burritos. It has a spice to it but not overpowering. We used to get a similar sauce in border towns in Mexico with totopos, and taco.
Ingredients -Onion, tomato, vinegar, sweet pepper, coriander, celery, garlic, honey, treacle,Olive Oil, chilli peppers, cumin, all spice, seasoning, Worcester sauce, bay
Red Pepper Sauce, "Habasco" - "Sauce for the whole family", Red sauce - Several names suggested like Dakota Red, Red One or Habasco. This is a red sauce of old time BBQ, used to smother pulled pork or chopped pork, great with any sausage. It’s like a deeper Louisiana style sauce, peppered with red habaneros, deeply flavoured with herbs and spices, but simple enough to cut through the fat and add a vinegar heat to the meats. Ideal with sausage, slow cooked meats, pastrami and slaw.
Ingredients - Sweet peppers, tomato puree,onion, garlic, chilli peppers, sugar, vinegar, paprika, celery salt, Seasoning, ketchup,
Gordito" (the little fat one), "Aca se come bien" (here, you eat
well) and so true in Argentina and South America s a whole! Chimichurri sauce we encountered
in Argentina & Uruguay with the most amazing steaks you will find on planet
earth. No heat in this one but lots of herbs, garlic and acidity to cut through
the meat. A gaucho steak master specialty. Argentines cook steak on a parilla
grill fired by wood and cook both slowly and quickly grilled meat using the
whole animal. Use liberally with grilled beef, sausage or lamb, also likes mushrooms.
Ingredients - Vinegar, Parsley, garlic, olive oil, pepper, onion, oregano, seasoning.
Pepper Sauce, "Mother in law's tongue", Bitter and Twisted
Green sauce from Chile we call Mother-in-laws tongue. Olive oil, handfuls of green chillies, parsley and coriander give this hot sauce a fresh and zingy taste, hot, bitter and lashes out from the plate. Chilean hot sauce traditionally served as a meat or chicken accompaniment. Also amazing as a ceviche marinade or with any fish.
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Ingredients - Onions, vinegar, olive oil, coriander, parsley, garlic, chillies, seasoning, seasoning.
West Indian Pepper Sauce, "Voodoo Mango" - Killa Sauce, Nuff Said”. West Indian Pepper sauce we met on travels through Trinidad's street food. Added mango for sweetness, added red and yellow Congo peppers for heat. A beautiful yellow colour with mustard and turmeric adding to the complexity and favour of this vibrant sauce. We had called this one Voodoo Chilli or Voodoo Mango. Excellent with tortilla chips, any grilled meat, rotis, doubles. Addictive!
Ingredients - mango pulp, onions, garlic, chillies, ginger root, vinegar, turmeric, mustard, cumin, coriander powder, honey, seasoning
We require the design of 110ml hexagonal jars labels which are three panelled (front middle) and two side panels.28mm per panel wide, maximum height 50mm.
We also need top stickers with the company logo and the tag line incorporated. Angus & Oink. Rub Me, Smoke Me, Sauce Me, Eat Me. These should be 30mm diameter with a tail for tamper evidence of 40mm.
I'd like to bring all the designs of the various sauces together into a range that is distinctive. Some of the art work we have had done is attached. Influences are Pitt Cue Co. BBQ Crossroads, Old pit boss's whose families have manned bbq pits for generations. We have Angus and Oink registered but also have PitBoss. Cooking on fire with wood and charcoal. Eating fresh fish in Chile/Peru and Trinidad with fresh zippy and hot sauces. Eating fresh tacos is Mexico with hot red fire sauce and smoky chipotle sauces at the road side. Cooking great steaks on parilla grills in Buenos Aries and the country side from old fruit wood fires with fresh herbs and home grown peppers.