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Grito de Gallo Red Pepper Hot Sauce Review

grito de galloAs mentioned in my previous post the Jalish Factory sent me 3 kinds of hot sauces. Well two hot sauces and 1 habanero jam. So, the next hot sauce up for review is “Grito de Gallo” (Call of the Rooster) Red Pepper Hot Sauce.

What struck me first was deep rich red color and pepper flakes of the hot sauce. I thought this hot sauce was going to be very hot because of all the seeds (Seeds contain most of a peppers spicyness). However, when I tried Grito de Gallo it was not spicy at all. It had a very distinct Chipotle flavor with hints of a smokey taste.

Now they recommend using Grito de Gallo on carnitas or chicken, but I have used it to enhance the flavor of my pizza and cold cut sandwiches.

Thanks again to the Jalish Factory for sending me this hot sauce. Remember if you want to send me your hot sauce for review just contact me!

Special thanks to my additional hot sauce reviewers SEO Survivor, Eric, and George!

Ingredients:

Red Peppers, Spices, Vinegar, Salt, Water.

Rating:

Overall: 7 out of 10
Spicyness: 4 out of 10
Color: Rich Deep Red
Texture: Chunky
Taste: Chipotle / Smokey
Burn Lasts: 5 seconds

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Discussion

4 comments for “Grito de Gallo Red Pepper Hot Sauce Review”

  1. Call of the Rooster… thats a great name for a hotsauce.

    Posted by Fumi | February 7, 2009, 11:41 am
  2. Hey Guys,

    Thanks for the review.
    both were interesting. The work Jalish is my actual registered trademark it mean: Jalapeno Relish which was my first product born at Dodger Stadium. I got to get one down to you. Jal from Jalapeno and lish from Relish= Jalish
    Product:
    The Original Mr. Jalish Jalapeno Relish.

    Again,

    Joe B.

    Posted by Joe B. | February 7, 2009, 5:13 pm
  3. Thanks for letting me be a part of that review dude. I really enjoyed trying the Grito de Gallo.

    As I was watching the video again, I remember that I also used some of it on pizza and it was like a perfect match. :)

    Keep rocking the hot sauces!

    Posted by Ricardo Figueiredo | February 10, 2009, 11:31 am
  4. It’s not the seeds, it’s the white part that holds the seeds, technically, the placenta — that’s where the heat is.

    Posted by Ted Whittemore | October 8, 2009, 7:08 pm

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