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The first thing I noticed on this bottle, somehow, was the lack of the word “vinegar†in the ingredients list. Could it be possible that someone was making an all natural hot sauce the Old Skool way? Come on, let’s go for a ride!
Ingredients: Fresh Carrots, Selected red peppers, Fresh onions, Key lime juice, Garlic, Salt. If you can’t have this memorized by the end of this review, oh man. Oh man.
Here’s the thing: Making a sauce without the use of vinegar is tough. Vinegar acts not only as a tart flavor agent, it also pulls duty as a natural preservative. But what our hot sauce making fore-fathers and mothers knew over 4, 000 years ago is that citrus juice (ala lemon or good ole lime) worked just as well, but for a shorter period of time. I was more than excited to try this sauce because this is how the stuff was made years ago before mass-production sauces were the norm. As a history buff, this was taking a gastronomical step back in time. And this sauce takes you on a trip.
Out of the bottle, right onto my tasting spoon. A bright orange, very smooth with specks of what I’m guessing to be chile seeds. And the smell I can only describe as the perfect balance of sweet carrots, fresh chiles, garlic and lime, with the onion speaking up in the way back. I could tell this sauce was going to rock. Then I tasted it. I was left speechless. I tried another spoonful, really letting it coat my tongue. So much flavor, like I just threw the ingredients into a blender and poured it right into my mouth. And the heat was there: this was not a knock your socks off, but enough heat that balanced-dare I say it?-PERFECTLY with the flavor. I literally consumed half the bottle before I remembered this was made for food.
So I decided to commit sacrilege: I mixed Texas-style chili with pasta. I know, I know: true chili and pasta go together like the Middle East and Peace, but I wanted to see if there would be a contrast with the spice of this sauce and the chili, and how the starch of the pasta would temper it. I was not disappointed. This sauce held up to both, complimenting without over taking, which is what hot sauce is supposed to do (in my opinion). Let me just say, I had Crazy Ed’s Chili Beer over ten years ago when it first came out. I thought it tasted like spicy water. These guys have really come around.
So here’s my Five Points Scale:
Appearance: 5. Yes, that high. This sauce is so bright and smooth, it pours very well, and it’s not too thin.
Smell: 5. Yep another 5, this smells like you fell into a garden. The only smell missing is dirt.
Flavor: 5. I can justify this by telling you after I had it on chili and pasta, the sauce went on everything else I ate for the next three meals. That’s how long the bottle lasted. It always complimented, never over powered.
Heat: 4.5. The heat was there from the beginning to the end, without a lingering burn (which affects the overall flavor). The heat won’t last forever, which I like, but it lasts for the whole meal it’s used on, which I think is more important.
Overall: 4.95. This sauce speaks for itself. The label says “the best hot sauce you ever tastedâ€. All natural, with a shelf life printed on it. Nice touch. Clean, smooth, full flavor, all I can say is get this sauce. Even a Hardened Habbie Head will like this.
Until next time, treat every meal like it was your last!
Buying info: Order online at www.chilibeer.com
Mexico ph: 52-844-427-0070
USA ph: 1-866-762-1395
Imported by Black Mountain Brewing Company Cave Creek, AZ USA
Chilehead Comments:
Posted by: Louie - Categories: Uncategorized
Permalink: Review: Crazy Ed’s Cave Creek Chili Beer Hot Sauce (Authentic Mexican Hot Sauce)
One year ago: Review #2: Palmetto Pepper Potions - Trenholm Venom Hot Sauce
Two years ago: DC Hot Trivia Question #1
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31 Comments »
Hmmm, lard in hot sauce? Let’s think about that…Naw it would be too hard to get out of the bottle.
“true chili and pasta go together like the Middle East and Peace”
Love the comment….lol
It sure looks good though! I may have to try this one, thanks for the review. Nice job!
Another review on this sauce?
Heck with the sauce, and the review wasn’t a novel to read over breakfast (thanks)….lol
The Chile Pasta looks really good! I’ve never mixed Hot Chile with Pasta. I don’t even do beans, I just put them on the side like sour cream, onions or cheese. If you like it put it on!
I’m making some! Thanks Louie!
Sacrilege? Are you kidding? Nothing better than a little chili-mac. Mac n cheese and chili, and Texas red works best no beans! Apply hot sauce du jour liberally.
Sorry, I forgot to say that I did enjoy the review.
Look a lot like a sauce I used to get in Belize and the ingredient list is almost identical!! Was a great sauce too. I almost imported it 1985!! Should have!
Gildo on 9/22/2007 at 12:07 pm said:
Another review on this sauce?
Over and over and over what the heck is going on here are we running low on sauce to review?
over and over again with the same reviews….WHY?
the truth on 9/23/2007 at 8:42 am said:
over and over again with the same reviews….WHY?
Re-runs…. happens all the time in the summer. The new season should start soon, now that school has started - LoL.
Man, I crack myself up. 
Ill bet its good–have you ever had the Chili Beer–Friggin Awesome!!!!!
Fat kid Sauces on 9/23/2007 at 9:48 am said:
Re-runs…. happens all the time in the summer. The new season should start soon, now that school has started - LoL.
Man, I crack myself up.
Its just a shame Huv.. just a shame!!! lets get with the program!!!
So how twirling treating you..lol
the truth on 9/23/2007 at 8:42 am said:
over and over again with the same reviews….WHY?
Doesn’t anyone have any sauces that haven’t been reviewed yet? I guess I better get off my ass and do some? Re-Runs…good one Huv.
Gildo on 9/23/2007 at 12:55 pm said:
Doesn’t anyone have any sauces that haven’t been reviewed yet? I guess I better get off my ass and do some? Re-Runs…good one Huv.
PLEASE!!!!! for the love of all that is holy!!!!
Fat kid Sauces on 9/23/2007 at 9:48 am said:
Re-runs…. happens all the time in the summer. The new season should start soon, now that school has started - LoL.
Man, I crack myself up.
Hey quit bloggin and ship me some sauce!
Fat kid Sauces on 9/23/2007 at 9:48 am said:
Re-runs…. happens all the time in the summer. The new season should start soon, now that school has started - LoL.
Man, I crack myself up.
” Sweeps Week ” is coming soon, I would imagine the top new stuff from the top sauce makers will be reviewed then. But thats just me.
the truth on 9/23/2007 at 2:09 pm said:
PLEASE!!!!! for the love of all that is holy!!!!
Truth, I’ll even wear my mandals while I’m writing it.
lol cant wait to see them in New Mexico… You going …Right? and your k mart clothes or was it wal mart?
thetruth on 9/23/2007 at 6:42 pm said:
lol cant wait to see them in New Mexico… You going …Right? and your k mart clothes or was it wal mart?
Wrong guy truth….gildo was mandals guy. Wal-mart guy was different but I forget his name.
yea? anyone that would wear mandals would wear k mart clothes anyway….lol
kristi on 9/23/2007 at 8:26 pm said:
Wrong guy truth….gildo was mandals guy. Wal-mart guy was different but I forget his name.
Thanks Kristi. Wal Mart? The only time I go into that place is when I’m feeling kind of bad about myself. I always leave feeling much better. Yes, I will be in NM. May even finally be doing a product launch, but that all depends on a number of things. Keeping fingers crossed.
Now just what the hell’s wrong with Walmart and Kmart? Look, 50 million rednecks can’t be wrong! 
Hey Gildo, I thought those were flip flops? And promising to wear ‘em for Truth? That still sounds kinda gay to me. Not that there’s anything wrong with that!
Later Swamp Honky.
Hey Gildo, I thought those were flip flops? And promising to wear ‘em for Truth? That still sounds kinda gay to me. Not that there’s anything wrong with that!
If anyone would know about gay..you would know..lol
thetruth on 9/24/2007 at 5:28 am said:
Hey Gildo, I thought those were flip flops? And promising to wear ‘em for Truth? That still sounds kinda gay to me. Not that there’s anything wrong with that!
If anyone would know about gay..you would know..lol
Truth. You’re one to talk about fashion. Maybe you could wear one of those spiffy little hats of yours and caddie for me? LOL!
Hey Hey that was not my comment how did that get put under my name?
Anyway im sure that you would love me to hold your club!!! But i will leave that up to Bret and Chris K…Oh and the way i hear you shoot!! You would be holding my clubs!!!! UMmmmm do i hear a challenge???
Going to New Mexico Next Year????
the truth on 9/24/2007 at 4:21 pm said:
Hey Hey that was not my comment how did that get put under my name?
Anyway im sure that you would love me to hold your club!!! But i will leave that up to Bret and Chris K…Oh and the way i hear you shoot!! You would be holding my clubs!!!! UMmmmm do i hear a challenge???
Going to New Mexico Next Year????
Hold my CLUB? Thanks for the compliment. A challenge? Sounds like a plan. I am going next year and I am bringing my clubs this time. Who’s making the tee time?
I will… will be a pleasure to play with someone who will shoot below 90!!!
Great course very very long!!!!
the truth on 9/24/2007 at 6:38 pm said:
I will… will be a pleasure to play with someone who will shoot below 90!!!
Great course very very long!!!!
I heard you like it long, so you should be happy. LOL! One thing here about golf in NM. If it’s snowing, or raining, or freezing cold, or windy, I’m not leaving the hotel. I’m from California and don’t do the extreme weather thing. If you do insist on playing in the snow, we’ll play with blue balls.
Louie… I’m curious… what’s the best before date on that product?
T
Cincinnati Chili is often served with pasta. Its on a lot of chili themed restaurants in the north. Not my thang, but people do like it. Loved the review. Where can I read the other reviews of this sauce?
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Smilies - HSB Rules & Regs - Spamtastic?
Lime is one of the secrets of Mexican cooking. We use vinegar, Mexicans use lime juice. Lime juice tastes better.
The other secret to Mexican cuisine is lard, but there’s no sauce with lard I know of……..