VT PEPPER- Review of Benito’s Naranja

« Reply #6 on Dec 14, 2008, 5:12pm »

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Benito’s NaranjaIngredients:
Organic cayenne peppers
Organic habanero peppers
Organic onions
Organic carrots
Organic garlic
Organic distilled white vinegar
Organic lime juice(Organic Love)

Ok this sauce well words cannot describe the party in my mouth when I tried this sauce. This sauce was so good I tossed the bottle of my own sauce in the trash so I could focus on this one. The heat level is perfect and this sauce seems to pair well with everything. I have had it on pizza, spaghetti, grilled cheese, taco’s, mac and cheese, and a few others till the bottle went dry 6 days after I got it. The smell of this sauce is beautiful and strangely I find myself opening it just to take a sniff every time I walk by it. The sauce is thin enough to pour out and thick enough to stick to what you poured it on. As silly as it sounds a better sauce I have never had. My hats of to these guys as they make the best sauce I have ever had. I was even lucky enough to have a surprise bag of orange habanero flakes in the box (wish I had asked what they were first) they have a great flavor and the heat level of a M1A2 Abrams tank. Thats were the wished I asked first part came from. I have been sprinkling these on everything even goes great on oatmeal who would have thunked.
Just thought I should add this to the post. Thanks for such a great product.


Scott Roberts – Review of Benito’s Original Naranja Habanero Hot Sauce

Review –

Benito’s Naranja Organic Hot


Scott Roberts December 30, 2008 at 7:01 pm food

Benito’s Naranja Organic Hot Sauce
Ladies and gentlemen, I’m a sucker for vegetable and carrot-based hot sauces. You give me a good one and I’ll keep coming back like a sad little puppy dog begging for more. Now up at bat is Benito’s Naranja Organic Hot Sauce, a tasty-looking concoction that uses fresh organic and all-natural ingredients.

Ingredients: Onions, Tomatoes, Carrots, Garlic, Vinegar, Lime Juice, Cayenne, Jalapeno, Habanero, Serrano, and Thai Peppers

Aroma: 4.5 out of 5. Very fresh and light. I sensed hints of vinegar and garlic, blending in with a pleasing vegetable aroma. I’m not joking; after a few sniffs of Naranja, my mouth started to water.

Texture and Appearance: 4 out of 5. Naranja is a bright orange (of course, naranja is Spanish for the color orange), probably due to the presence of carrots. The sauce in my bottle contained very, very few minuscule dark specs amongst the pure orange mix. It’s consistency is a ground-up, mashed fusion of veggies, peppers, and watery liquid. It’s simultaneously runny, clumpy, and pasty. My review bottled came with an optional plastic dropper piece to fit on the top of the bottle. I didn’t use it for my review, as I wanted to get a sizable dose of the sauce on my food; but for proceeding uses, the dropper was fine, for the sauce is thin enough to allow enough to be dispensed with each shake.

Taste Straight Up: 5 out of 5. I poured a small puddle of Naranja on my plate and fingered some into my mouth. Immediately there was a blast of some of the freshest, strongest, tangiest vegetable flavors I’d ever had the pleasure of placing on my tongue. If I hadn’t known any better, I could have sworn someone had just picked some produce straight from the garden and made a nice picante salsa.

I noticed there was a complete lack of a saltiness (I guess some sauce makers rely on the white stuff in their condiments that my mouth was expecting it) and it made Naranja taste relatively bland by comparison. A moment later, though, unexpected high notes slowly materialized: the tartness of the vinegar and lime juice, small peeks of onion and garlic, and the slight searing sting of peppers. It seemed bizarre that these flavors didn’t come out for the first few split-seconds of time. It’s akin to a gorgeous swimsuit model being in a darkened room. First, you would shine a flashlight on her wonderfully tanned and toned stomach. Attractive, but incomplete. Then, someone would turn up a dimmer switch for a ceiling light to full brightness to reveal of of the most beautiful sights your little eyes have ever seen. In Naranja’s case, it’s your taste buds drinking in all that delightfulness.


Taste With Food: I shook generous amounts of Naranja on a flatbread wrap with grilled chicken breast chunks and melted monterey jack cheese. Good God, was it good!


Ever since I acquired my bottle, I’ve been dousing this sauce on just about everything I’ve consumed, save for my morning coffee. I can’t get enough of it!

Serving Suggestions: I could think of a hundred great culinary applications for Benito’s Naranja Organic Hot Sauce, but why don’t you grab a bottle and see for yourself?

Heat: 2 out of 5. It’s got medium-level heat. I was expecting a bit more fire because of the habs and thai peppers, but since the sauce tastes so great it’s certainly not a letdown. The heat hit the front of my tongue and lingered for a while after eating.

Label: 2 out of 5. It shows a peaceful outdoor scene, and on the back a photo of a man (Benito?) lazily sitting by a river. For some reason, it really doesn’t represent contents of the bottle.

Overall: Like the label states, Benito’s Naranja Organic Hot Sauce is “A Delectable Addiction”.Benito has really hit on something special here. Again, I love carrot-based hot sauces – in particular, Tabasco’s Tabanero, but this may be the best of it’s kind I’ve ever eaten.

You can get the goods at http://www.benitoshotsauce.com/

Mario Fatali’s (Yellow Scotch Bonnet Type)

A yellow habanero type. Looks almost like a cross between a habanero and a jolokia. These peppers truly are lethal. The heat is immediate, unbearable, and long lasting. We will continue to grow these bad boys in years to come. Let it be known that these guys are best used in their fresh form. Drying them is tricky because they are prone to dry rot.

Habanero Peppers

      For a very long time, habanero peppers were thought to be the hottest peppers on Earth. Habaneros range from about 100,000 to 500,000 on the Scoville heat index. Orange habaneros are the most common variety, and are usually available at your local grocer when they are in season. When you bite into a freshly picked habanero pepper, you are instantly hit with what feels like a concentrated rush of capsaicin. The oils of the habanero are very potent and will
even irritate your skin if it comes into contact.


     The name habanero has an obvious Cuban connotation (Habana or Havana). However,it is widely accepted that the strain originated somewhere in South America or Meso-America. At Central Farms,we have grown red savinas, chocolate habaneros, orange habaneros, golden habaneros, as well as green habaneros. Since the habanero plant requires a rather long growing season, we supplement our yield with shipments of fresh organic orange habaneros from the American Southwest. The great thing about habaneros is that one pod can go a long way. Whether fresh or dried, you only need a bit to spice up any meal.

      At Benito’s Hot Sauce, we currently use 100% organic orange habaneros in our Original Naranja and Mango Habanero as well as our White Hot (aka Guido Killer). So obviously, these three sauces are much hotter than the other two. The Naranja is what started it all, perhaps the most fresh tasting multipurpose hot sauce on the market today. Our Mango Habanero is a classic, organically inspired balance of sweet and heat. And the White Hot is probably the closest one can get to a flavorful habanero extract without using any artificial flavoring or synthesized capsaicin based additives.