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Posted December 17, 2007 by Sam in Reviews
 
 

Review: La Chingada!


La Chingada!

The shape and size of this jar set it apart first thing. The sauce comes in a tall narrow 8oz cylindrical jar. The label is black with La Chingada! scrawled in yellow lettering that is outlined in red. A red chiltepin highlights the tip of the “c” and another with flames is the period for the exclamation point. The rest of the text is in red. XXX Caliente wild chiletepin picante, rare pepper rare flavor, the label also urges dab it on your food, spice up your recipes. The unique shape of the bottle and simple classy label to me make this seem like a perfect housewarming gift for the chile head, and even more so with the little tag that tells the story of the chiltepin. If you are inclined to bring a bottle of wine as a gift, think La Chingada for your spicier friends.

I’m going to either bore you or share some info you were really curious about here, I will be directly quoting the entire tag.

The chiltepin, called the mother of all peppers is thought to be the oldest known of the capsicum genus, as well as the hottest wild variety in the Americas. The word chiltepin is from the Aztec language (Nahuatl) combination word ‘chili’ + ‘tecpintl’ meaning ‘flea chile’, an allusion to its sharp bite. Chiltepins are one of the few crops in the world which are harvested in the wild rather than cultivated. The small size of the fruits are perfect for dissemination by birds, and these wild chiles spread all over South and Central America and up to the United States border millennia before domesticated varieties arrived. Archaeologists in Mexico have discovered evidence that humans were consuming chiltepins as far back as 7500 B.C. These small hot (350,000 Scoville units) peppers are gathered by hand in Mexico over difficult terrain. In years of drought these hard to find chiles become very rare indeed. Even in years of good rainfall they are difficult to locate in any quantity. La Chingada Picante is blended with a minimum of other ingredients, allowing the wonderful unique flavor and fiery heat of the chiltepin to be savored.

Everyone still awake?

Ingredients: tomatoes, chiltepins, salt, garlic, black pepper, vinegar.

Upon opening this sauce I am greeted with a rich aroma, reminicent of pasta sauce, tomatoey with a black pepper under tone and notes of garlic.

La Chingada!

I tried this sauce at ZestFest, where they took a 2nd place in the chile specific hot sauce category. I was told that they were the only manufacturer making a sauce out of chiltepin. I couldn’t remember what it tasted like, only that I had to have it. I decide to try a spoon straight up. I taste first the black pepper, then a rich tomato flavor with a little garlic. The vinegar is undetectable. This sauce has a lot of seeds in it and you get a little bitterness while chewing through those. Definitely tastes like a pasta sauce. A spicy pasta sauce.

La Chingada!

I have found the heat is something that builds as you continue to eat it. I loaded up chip after chip. At 6 chips my nose is running and my tongue is tingling. It is a different kind of burn. It kind of feels like having your tongue burnt by a hot beverage. Not the actual burning, but the way your tongue feels after. My oldest son had 3 chips and is now sucking air to try to stifle the burn. I would rate this sauce at 6 for heat.

I tried a couple tablespoons over cous cous, tasty, but it becons for pasta.

La Chingada!

I sliced up some red bell pepper and red onion then cut these into 1″ pieces and into the frying pan to sautee with a little olive oil. A quick carmelization and into my pasta bowl. I threw some penne pasta (from the night before) into the pan with a little more olive oil and gave it a quick heating then piled it atop the veggies. I then nested a small wedge of Port Townsend Creamery Sea Stack cheese ( a hand crafted cheese similar in flavor to blue but nice and creamy) in the middle of the pasta. I microwaved (sorry I was getting lazy) 1/2 C of La Chingada Chiltepin Picante for 30 seconds. I spooned this over the pasta and fresh cheese. I topped this all off with some fresh grated parmesan and green onions. I garnished with jalapeno rings. I served this (to myself) with a half glass of cabernet. Now that’s a lunch.

La Chingada!

La Chingada!

When I checked out their website, it looks like they are still working on it. It is less than half there. I was able to navigate through and found that there picante was retailing for $10. I was able to contact one of the partners, that is for the 8oz jar.

I absolutely loved this and would serve it to anyone who enjoys a spicy meal. I used 1/2 C for a single serving, the bottle is only 8oz, meaning it is a perfect size for a meal for two. I rarely, if ever have the luxury of cooking for less than 4 and on the rare chance that I am cooking for two, then the meal is sans heat, but that’s my problem.

Primo Specialty Products
309 Palm St. Suite J
Newport Beach, CA 92661
702-355-7251
lachingadapicante.com


Sam