Hot Sauce Daily – Review of Benito’s White Hot, Joe’s # 1 Jalapa, and Benito’s Original Naranja

Hot Sauce Review -

Benito’s Naranja -

Jalapa -

White Hot

by Brian.

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Benito's Hot SaucesBenito’s Organic Hot Sauces are made with all natural and organic ingredients.

Benito’s Hot Sauce sent us 3 samples of their 5 organic products for review.

  • Joe’s #1 Jalapa – A vibrant organic experience made from fresh jumbo and early jalapenos. It’s a smooth citrus blend.
  • Benito’s Naranja – A 100% organic blend made from cayennes and habaneros. Only for the serious hot sauce enthusiast.
  • Benito’s White Hot – A fresh taste that packs extreme heat!

All of these 3 sauces had a very fresh, natural taste – our first impressions were:

Joe's First Jalapa

Joe’s #1 Jalapa : Fresh taste and heavy on lime (not a bad thing), this jalapeno sauce had more heat than most on the market we’ve tried.
I thought this was one of the *best* jalapeno based green sauces I’ve ever tried.  It was great on our simple nachos we threw together.

ingredients: jalapeno peppers, organic habanero seeds, cubanelle peppers, organic garlic, organic onions, cilantro, organic lime juice, organic distilled white vinegar

Benito's Naranja

Benito’s Naranja : Very light bodied, very thin; this sauce had a lingering, searing heat – a real long “front of the tongue” burn.  Yum!
This sauce had a great flavor, enhanced by the organic cayenne peppers and carrots.

ingredients: organic cayenne peppers, organic habanero peppers, organic onions, organic carrots, organic garlic, organic distilled white vinegar, organic lime juice

Benito's White Hot

Benito’s White Hot : While this was the hottest of the 3 we tasted, it was a thin sauce, with LOTS of heat and burn.  Awesome for sweating and cooling off the head!
Here’s pure heat, to sting your tongue, make you sweat, and kick up your food to a natural, organic heat level to burn your buds.

ingredients: organic habanero peppers, organic onions, organic lime juice, organic distilled white vinegar

These hand-crafted sauces, from all natural organic ingredients will appeal to those that like to know they are eating all-natural products.
While these sauces had plenty of heat, and natural ingredients, we missed the salt and any thickening agents that would make them thicker and bolder.

From Benito’s web site:

“At Benito’s Hot Sauce we use a recipe that ensures a fresh taste in every drop without the use of any preservatives, pesticides, or fertilizers!

All peppers are grown using only sunlight, water, and soil at Central Farms in Caldwell, NJ. During the off season, organic habanero peppers are flown in from the American southwest. All sauces are made with care in small batches.”

Finally, Wifey prefers the Benito’s Naranja, while I prefer the Joe’s #1 Jalapa. And I look forward to trying the Ol’ Bricktucky Cayenne.

Their other 2 sauces that we haven’t tried yet are:

* Meems’ Mango Habanero – A 100% all natural Summer blend with organic ingredients
A sensational blend of sweet and heat, just like the pistol herself
* Ol’ Bricktucky Cayenne A 100% all natural anytime sauce
A rustic cayenne cinnamon blend straight from the Watchung Valley great on everything from slow roasted pork shanks to grilled Tofu…even great with bubbling crab dip (Here’s one I’m looking forward to trying!)

Benito’s also offers a Gift Pack of their 5 sauces.

Visit http://benitoshotsauce.com

Jalapeno Peppers

     Jalapeno peppers are often thought of as the most generic type of hot pepper out there. Generally, they don’t have much kick when freshly picked off the vine. It isn’t until you either roast, steam, or bake them before their true heat comes out. Jalapenos range from around 2,500 to 8,000 Scoville units. Usually you can buy them at your local grocery store. When in raw form the capsaicin they hold is almost undetectable, causing them to taste more like a fibrous bell pepper than a hot pepper. If you would like to test this at home, try a jalapeno raw and then try some freshly baked poppers or some roasted jalapenos and you will notice a distinct difference.

     The name of the pepper comes from the city of Jalapa, Mexico in which the plant originates. At Central Farms, we have experimented with many strains of Jalapenos such asthe early variety, jumbos, purple jalapenos as well as the traditional jalapa variety. Jalapenos can be picked and roasted when they are all green but will eventually turn red and get a bit hotter.

     At Benito’s, we use jalapenos in Joe’s #1 Jalapa (naturally). They provide a fantastic base for a classic salsa verde which includes all natural cilantro and freshly squeezed lime juice to produce a quintessential citrus sizzle.