Mild Peruvian rocoto pepper sauce with a buttery, almost velvety texture. Achiote turns the sauce a deep crimson and adds a buttery flavor; black-flecked rocoto seeds give a subtle black-pepper appearance.
Mix with butter for a Buffalo-style wing sauce, brush over grilled corn, or splash on hash browns. The achiote depth makes it work in places where typical hot sauces would clash.
Flavor profile
Buttery achiote up front, rich rocoto pepper through the middle, malt vinegar tang on the finish.
About Tennessee Bob
Tennessee Bob's hot sauces come from Rancho Del Fuego, where each bottle is named for a character in Bob's pepper-people stories. Bob blends Ecuadorian heritage with Tennessee tradition into small-batch sauces that balance heat with finished flavor.
