Posted October 18, 2012 by David in Bloggers

Jordan Brenner’s Hot-Cha Waa-Cha Maple Mango Hot Sauce

A bottle of Jordan Brenner’s Hot-Cha Waa-Cha Sauces Maple Mango Hot SauceThose keeping up with the site today will know that this is the second in the Hot-Cha Waa-Cha trilogy for the day, that we’re just a bit closer to me torching myself later today with an ultra-hot and that so far I’ve not had to bash the entrepreneurial dreams of an 8-year old.  Those that didn’t know… well now you do and you should read up on the first sauce.  This post will be about another interesting twist from the minds behind the Jordan Brenner’s family of sauces.  We see Mango in the fiery foods industry often enough, with it being quite the most accepted non-tomato based salsa ingredient and the popularization of mango and habaneros in a variety of food forms.  The twist with Hot-Cha Waa-Cha Maple Mango Hot Sauce is the pairing with maple syrups, which I can’t think of any other Mango and Maple combinations out there at this point, so we’ve got a second quirky twist on traditional sauces that could possibly make Jordan start to look like a child prodigy in the fiery foods industry.


Giving the ingredient list a looking over here, I’m interested to know why the peaches aspect of the sauce wasn’t included in the naming, as it’s an ingredient that translates to the hot sauce uninitiated crowd possibly more than the mangoes.  Also, with the tomato component taking a much higher listing in the sauce than the habanero chiles, it has me hoping this isn’t milder than the previous sauce and being overly indoctrinated with tomato flavor, considering the leading named ingredients here has me believing I’m more likely to get a sweet and spicy trip this time than the last sauce we tried.  Here’s the mix: Mangoes, Cider Vinegar, Tomatoes, Water, Peaches, Maple Syrup, Onion, Habanero Chiles, Spices, Kosher Salt, Agave Syrup, Garlic, Natural Mango and Maple flavor.


There is a lot of similarity in the color and texture to the previous product, a shade or two darker (presumably due to the maple syrup), with this also being a medium thickness sauce, and with the level of red bits in the sauce increased a fair bit.  The scent of maple definitely stands out as the most prominent here, and you pick up the tomatoes, peaches and spices almost as equally as the mango.  The maple is prominent enough in this that I’m now starting to wish I had some waffles on hand to try this with.




Surprisingly the mangoes make themselves known quite quickly, and then there is the warm and pleasant blending of maple flavor throughout the mouth.  I’m not sure where the rumor of the Strawberry being the most mild comes from, as my presumptions were correct that this sauce is easily much more Mild from the start and overall than the Strawberry Habanero one was.  This sauce comes across almost like thinned chutney in some respects, as the overall thickness of the sauce is in the middle, but its parts are a bit more hefty than anticipated.  My concerns with the tomatoes happily were put to rest, as they hidden away by the maple syrup and vinegar.  This sauce had the sweetness level that I had expected from the last one, and though the heat level on this is a fair bit milder, it grows on you a little bit.  The overall balance of this is better, and if you’re in to the sweet and hot combinations, you should enjoy this.  It fits all the quirky breakfast and dessert chilehead scenarios that makes our friends think we’re a little bit crazy, like putting hot sauces on pancakes and ice cream.  The vinegar is a touch too noticeable, but it’s certainly more appealing than the cilantro was in the last sauce, and I’d really like to try some of this reduced down a bit thicker (takes the bite out of the vinegar and would concentrate the maple flavor more) and then trying out making a candied bacon with.  Overall flavor rating on the sauce is a Notable.