Pineapple And Habanero Hot Sauce By Bravado Spice Gluten Free, Vegan, Low Carb, Paleo Hot Sauce All Natural 5 oz Hot Sauce Bottle Award Winning Gourmet Hot Sauce

UNDENIABLY BOLD: A Blend Of Fresh Pineapple And Fiery Habanero; This Sweet And Spicy Sauce Is Packed With Only Real Chilies And Fruit. Sometimes Nature Hands You An Ace In The Hole

ALL NATURAL: Gluten Free, Vegan, Low Carb, Paleo, All Natural, Grain Free And Dairy Free. The Way It Should Be

THE INDUSTRY STANDARD: Over 75 Industry Awards And Featured On Multiple Televised Shows Including Hot Ones

THE MISSION: To Craft Incredible Products That Are Undeniably Bold And Delicious. Our Focus Is Culinary Alchemy; Combining Heat And Flavor In New And Exciting Ways

OUR PASSION: Is Our Customers And Wowing Them With Products That Are Unlike Anything Else Out There. Taste Is Everything And Quality Is Paramount

Retail Price: $ 7.49

Wholesale Price: Inquire Now

It Started It All. The Original Bravado Spice Hot Sauce. Say Hello To Your New Favorite Brand Of Flavors.

A blend of fresh pineapple and fiery habanero; this sweet and spicy sauce is packed with only real chilies and fruit. With a delicate Hawaiian flavor, this hot sauce is as versatile as it is delicious. Use to glaze a ham, to spice up some fried shrimp or to kick your ceviche to a new level of tastiness.

Details:

5 oz bottle
Gluten Free | Vegan | All Natural | Grain Free | Dairy Free
Ingredients: Pineapple, Habanero, Yellow Bell Pepper, White Wine Vinegar, Garlic and Sea Salt
Pairings: Light proteins such as pork, chicken, and seafood. Easy to add to a traditional marinade or just baste on while grilling. Sweet potatoes are also a match made in heaven for this sauce.
Nutritional Facts: Serving size: 1TSP (5g), Calories 0 | (Calories from fat 0), Total Fat 0g | (0% Daily Value), Saturated Fat 0g | (0% Daily Value), Trans Fat 0g, Cholesterol 0g | (0% Daily Value), Sodium 20g | (1% Daily Value), Total Carbohydrates <1g | (0% Daily Value), Dietary Fiber 0g | (0% Daily Value), Sugars 0g, Protein 0g


Butternut Squash Soup 2 tbsp Minced garlic 2 tbsp Bravado Spice Pineapple & Habanero Hot Sauce 1 c Red onion, chopped 2 tbsp Butter 3 c Broth 1 c Heavy cream 2.5 c Butternut squash cubed 1/2 inch cubes 2 tsp Salt 2 tsp Pepper 1. Melt the butter in a large skillet or rondeau. 2. Add the chopped red onion and cook over medium heat until barely translucent. 3. Add the butternut squash, salt, & pepper and cook until slightly softened. Add the Bravado Spice Pineapple & Habanero Hot Sauce, and then add the garlic and cook until slightly browned. 4. Add 2 cups of the broth and simmer over medium heat until the squash is cooked through. Then add the heavy cream. Reduce slightly, then remove from heat. 5. Add the butternut squash mixture to a blender and add the other cup of stock while it blends. If the soup is too thick, just add a little more broth until the desired consistency is achieved. 6. Pour and serve!	Pineapple Shrimp Tempura 1 lb Peeled, cleaned shrimp 1 c Fresh pineapple sliced long and 1/4 thick 1.5 oz Pineapple & Habanero Hot Sauce 1 c Flour 1 c Corn starch 1 c Sparking water 1 Egg - 2” of oil for frying - Pinch of salt Peel and clean the shrimp if not already done. Make about 6-8 shallow cuts along the back and inside of each shrimp. This should allow it to lay relatively flat and uncurled. Set aside. In a bowl, slowly, SLOWLY combine the flour, corn starch, egg, and fizzy water, and a pinch of salt until well mixed, but not over mixed. Pour enough oil for frying into a pot or cast iron skillet and heat up to 350° F. Dip each piece of shrimp or pineapple into the tempura batter and swirl it a bit before letting go so the pieces are less likely to stick. Fry for 3-5 minutes until cooked and remove from the oil. Place on paper towels to absorb excess oil and sprinkle with a pinch of salt. Garnish with cilantro and dip into Bravado Spice Pineapple & Habanero Hot Sauce.	Spicy Coconut Vegan Curry 1 c Onion, chopped 1/4 c Jalapeño sliced 2 Tbsp Red curry paste 1 tsp Turmeric 1 tsp Salt 1 tsp Soy Sauce 1 1/2 c Coconut milk 1/2 c Water 2 sprig Lemongrass 14 oz Firm tofu 2 Tbsp Vegetable Oil 2 oz Bravado Spice Pineapple & Habanero Hot Sauce - Cooked white rice (op.) Oil a large skillet and add the potatoes. When they have begun to brown a bit, add the onion and cook until softened. Add the red peppers, jalapeños, curry paste, salt, turmeric, lemongrass, soy sauce, and Bravado Spice Pineapple & Habanero hot sauce to the pan, and let the peppers soften a bit. Add the coconut milk, water and tofu. Simmer until the curry has thickened and serve with rice.


	Pineapple & Habanero	Ghost Pepper & Blueberry	Crimson	Serrano & Basil	Jalapeño & Green Apple
Heat Gauge	Medium	Hot	Medium	Medium	Mild
100% Vegan	✓	✓	✓	✓	✓
Made in Texas	✓	✓	✓	✓	✓
Gluten-Free	✓	✓	✓	✓	✓
Dairy-Free	✓	✓	✓	✓	✓
Grain-Free	✓	✓	✓	✓	✓

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Pineapple And Habanero Hot Sauce By Bravado Spice Gluten Free, Vegan, Low Carb, Paleo Hot Sauce All Natural 5 oz Hot Sauce Bottle Award Winning Gourmet Hot Sauce

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Product Description

It Started It All. The Original Bravado Spice Hot Sauce. Say Hello To Your New Favorite Brand Of Flavors.

Details:

5 oz bottle
Gluten Free | Vegan | All Natural | Grain Free | Dairy Free
Ingredients: Pineapple, Habanero, Yellow Bell Pepper, White Wine Vinegar, Garlic and Sea Salt
Pairings: Light proteins such as pork, chicken, and seafood. Easy to add to a traditional marinade or just baste on while grilling. Sweet potatoes are also a match made in heaven for this sauce.
Nutritional Facts: Serving size: 1TSP (5g), Calories 0 | (Calories from fat 0), Total Fat 0g | (0% Daily Value), Saturated Fat 0g | (0% Daily Value), Trans Fat 0g, Cholesterol 0g | (0% Daily Value), Sodium 20g | (1% Daily Value), Total Carbohydrates <1g | (0% Daily Value), Dietary Fiber 0g | (0% Daily Value), Sugars 0g, Protein 0g


Butternut Squash Soup 2 tbsp Minced garlic 2 tbsp Bravado Spice Pineapple & Habanero Hot Sauce 1 c Red onion, chopped 2 tbsp Butter 3 c Broth 1 c Heavy cream 2.5 c Butternut squash cubed 1/2 inch cubes 2 tsp Salt 2 tsp Pepper 1. Melt the butter in a large skillet or rondeau. 2. Add the chopped red onion and cook over medium heat until barely translucent. 3. Add the butternut squash, salt, & pepper and cook until slightly softened. Add the Bravado Spice Pineapple & Habanero Hot Sauce, and then add the garlic and cook until slightly browned. 4. Add 2 cups of the broth and simmer over medium heat until the squash is cooked through. Then add the heavy cream. Reduce slightly, then remove from heat. 5. Add the butternut squash mixture to a blender and add the other cup of stock while it blends. If the soup is too thick, just add a little more broth until the desired consistency is achieved. 6. Pour and serve!	Pineapple Shrimp Tempura 1 lb Peeled, cleaned shrimp 1 c Fresh pineapple sliced long and 1/4 thick 1.5 oz Pineapple & Habanero Hot Sauce 1 c Flour 1 c Corn starch 1 c Sparking water 1 Egg - 2” of oil for frying - Pinch of salt Peel and clean the shrimp if not already done. Make about 6-8 shallow cuts along the back and inside of each shrimp. This should allow it to lay relatively flat and uncurled. Set aside. In a bowl, slowly, SLOWLY combine the flour, corn starch, egg, and fizzy water, and a pinch of salt until well mixed, but not over mixed. Pour enough oil for frying into a pot or cast iron skillet and heat up to 350° F. Dip each piece of shrimp or pineapple into the tempura batter and swirl it a bit before letting go so the pieces are less likely to stick. Fry for 3-5 minutes until cooked and remove from the oil. Place on paper towels to absorb excess oil and sprinkle with a pinch of salt. Garnish with cilantro and dip into Bravado Spice Pineapple & Habanero Hot Sauce.	Spicy Coconut Vegan Curry 1 c Onion, chopped 1/4 c Jalapeño sliced 2 Tbsp Red curry paste 1 tsp Turmeric 1 tsp Salt 1 tsp Soy Sauce 1 1/2 c Coconut milk 1/2 c Water 2 sprig Lemongrass 14 oz Firm tofu 2 Tbsp Vegetable Oil 2 oz Bravado Spice Pineapple & Habanero Hot Sauce - Cooked white rice (op.) Oil a large skillet and add the potatoes. When they have begun to brown a bit, add the onion and cook until softened. Add the red peppers, jalapeños, curry paste, salt, turmeric, lemongrass, soy sauce, and Bravado Spice Pineapple & Habanero hot sauce to the pan, and let the peppers soften a bit. Add the coconut milk, water and tofu. Simmer until the curry has thickened and serve with rice.


	Pineapple & Habanero	Ghost Pepper & Blueberry	Crimson	Serrano & Basil	Jalapeño & Green Apple
Heat Gauge	Medium	Hot	Medium	Medium	Mild
100% Vegan	✓	✓	✓	✓	✓
Made in Texas	✓	✓	✓	✓	✓
Gluten-Free	✓	✓	✓	✓	✓
Dairy-Free	✓	✓	✓	✓	✓
Grain-Free	✓	✓	✓	✓	✓

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