Made for Peppers.com
Rehoboth Beach, DE, United States
Water, Cane Sugar, Red Chili Puree, Vinegar, Peaches, Jalapeno Peppers, Salt, Minced Onion, Tomatoes, Vindalia Onions (1.34% By Weight), Cayenne Pepper, Xanthum Gum, Erythorbic Acid (as An Antioxidant), Capsium Oil, Polysorbate 80
Description:Official: "The famous sauce with the red velvet top goes well with all food groups. Labeled as International Champion, National Award Winner: 2001, 2000, 1999, 1998, 1996."
It has a consistent look and color along with the Georgia peach theme. On the front is an elaborate font, and an okay painting of a girl sitting in a bed of flowers. This is a far cry from your typical X-treme hot sauce label. It has a nice wide-pour top and gets points for the uniqueness of the red felt/velvet cover.
A little loose, with long chunks of onion and peach. I looked at one of the pieces closely, it was peach skin, about 1/4 the size of a dime. So you know this is using fresh ingredients. The consistency reminds of an onion base in a skillet, mixed with the bright pink red, like the a dessert gel topping.
The aroma makes me think of a broccoli and mixed-vegetable stir-fry. I'm getting mostly sweet onion, and some of the vinegar.
The flavor is very light and smooth. On its own, it's great and I want to eat it as if it were a food or soup. I taste predominantly the onion and peppers, and the fruity sweetness; It actually does not taste much like peach to me, so you may like this even if you aren't big into peaches. It sits back and pulls all the other flavors together.
There isn't much going on here. By itself, you feel some of the heat mid-tasting, and in the back roof of the mouth. I kept pouring larger and larger spoonfuls to try and make an impact on my food.
The flavor of the Georgia Peach and Vidalia Onion Hot Sauce is subtle, and nothing to disregard. Because it is mild, I think that someone who does not like hot sauce would enjoy it. I wanted some more burn, and to notice it more with my food. I tried it on some smoked sausage, and I lost the flavor and heat entirely. I think it may work well on eggs, and will try that next. The biggest surprise with this sauce was that it didn't taste a lot like peach (which for me, is a good thing).