Happy tuesday again, folks. Today, it’s time for another golden brown sauce.
Yet this isn’t another mustard one like earlier this month. No, today we’re looking at the last of Mahi’s table sauces and it’s a more traditional, peri peri sort.
Their Peri Peri Herb Sauce, with a claimed heat intensity of medium.
I’ve been putting it off because it didn’t look or sound like anything special but actually, upon tasting it, I think I might have unwittingly saved their best for last.
You can tell from the way it flows that this sauce contains both starch and xanthan gum, yet it isn’t gummy like their garlic one. It’s a fair bit thinner and pours both with ease and with control.
It does bear relation to their garlic one in another way, though.
While it wasn’t easy to see amidst that paler sauce, both are in fact filled with tiny white grains of garlic. The same pickled sort in both. And sure, this sauce isn’t as focussed on it, but it still adds a really bold flavour to its more typical peri peri base.
A base comprised of onion, chilli, vinegar and just enough oil and lime to make it tart yet minorly creamy.
The herb content, I find a little more subtle. I can tell that it’s there but it’s not strong enough for me to be certain on which herb or herbs it is.
It does add a little extra depth to the sauce, though, complimenting that hint of lime. And, between the green leaf fragments and what flavour I am getting from them, I can at least make an educated guess. I think that it’s coriander.
But, whatever it might be, it’s not the bold flavour of fresh herbs that we saw at the start of this month. It’s something much less impactful on the sauce as a whole.
In fact, I’m going to go as far as to say that this isn’t a “peri peri herb sauce”. It’s a garlic peri peri sauce improved by the subtle addition of herbs.
One that focuses on the balance of garlic and peri peri flavours, instead of going all in on just the one aspect like their earlier one.
You can tell, from the high vinegar content and the fact that the garlic isn’t freshly prepared, that they’ve cheaped out on the ingredients a little but, quite frankly, I don’t care. This sauce is good. Possibly even the best I’ve had of its type.
I know that the peri peri style is meant for chicken but this is going in stir fries and on my fish and chips all the same. I’m definitely going to enjoy using Mahi’s Peri Peri Herb Sauce.
But what about you? Can you enjoy it?
I haven’t, up to this point, mentioned its heat at all and that can have a huge impact on how well a sauce goes down with a lot of people. Just because I’ll take a good pepper product at any heat doesn’t mean that everyone can handle the hottest or that they’ll want the mildest.
Where does today’s sauce sit on that spectrum?
Well, I’m pleased to say that it’s going to be a great heat for most casual hot sauce lovers. A low
that just about manages to stay within my “medium” range – The level advertised on the bottle.
It’s quick to hit and sharp about it, due to the vinegar, but its got a good little growing period on it as well, before it dies back down to a mere minimal tingle. Quite throaty and satisfying.
Enough to keep it obvious as a marinade without making it overpowering as a pour on.
I really think that Mahi have knocked it out of the park with this one and I’m so glad that they sent it to me. Heck, even its golden, orangey colour perfectly compliments the sandy tones and green highlights of its packaging.
If you’re in the market for a peri peri sauce, I thoroughly recommend this one!
Here’s what goes into it to round off my review:
Vinegar, Chilli paste (13%), Onion paste, Rapeseed Oil, Garlic paste, Salt, Citric Acid, Lime Juice, Modified Starch, Lime Oil, Stabilizer: Xanthan gum and Mixed spices