Clark & Hopkins Hot Sauce
Award winning hot sauces inspired by cuisines of the world and made right here in Virginia. Choose from several incredible and unique hot sauce recipes:
Assam: Assam is a state in north eastern India and home to the ghost pepper. As a homage to the region, we created a fragrant sauce with a depth of flavor which perfectly balances the warmth of the ghost pepper and the added heat of the 7 pot primo. Pair this sauce with reduced coconut milk for an amazingly quick yet complex curry.
Chesapeake Bay: It is called "Elevated Essence of the Chesapeake". A zesty pepper sauce using a myriad of spices, apple cider vinegar, bay leaves, jalapeños, mustard and ginger. It's great with everything! Goes with crabs, oysters, shrimp, clams and fish. Excellent with eggs, steak, lamb, chicken, vegetables and french fries.
Laos: One of the hottest cuisines on the planet! The electric heat comes from bird's eye chilies and habaneros while the lemon grass and ginger bring a brightness to the sauce. The seafood umami enhances the heat and acidity from the addition of dried shrimp. Goes with stir fries, soups, grilled seafood, and as a dipping sauce for spring rolls and lettuce wraps.
Oaxaca: Smoky Mezcal, dried local peppers, habaneros and Mexican chocolate provide for a spicy mole based sauce inspired by the region's gastro-historical center, Oaxaca, which adds a splash of Mexico to any recipe. Try with tacos, enchiladas, grilled chicken, beef and pork.
Texas: Chef Clark took on Texas with a curious appetite for barbeque. After touring the lone star state, he choose Serrano, cucumbers and brisket rub to represent the special taste of Texas. Try with barbequed meats, grilled vegetables, tacos and eggs.
Virginia: Inspired by an 1850's Virginia BBQ recipe with peaches, peanuts, jalapenos, habaneros and rye whiskey. Excellent steak sauce.
5 oz net weight.
Made in Virginia