Fire in the Hole
Any product whose tagline is “Use With Reckless Abandon” and is coupled with the brand’s concept of various levels and flavors of hot sauce, you’ve got my undivided attention.
This new revelation is K-Sauce.
We came across this liquid nectar of the gods at ArtDenver and two days later I found myself at Tony’s Market picking up a few bottles. It’s now a usual suspect on my eggs, black beans, salad, chicken and veggies.
K-Sauce found its way to the main stage as the brainchild of Keenan Lee Adams. I’m going to go ahead and call him a child pepper prodigy because from an early age, Keenan was obsessed with sauces and spices. It got to the point where his father suggested he start creating his own hot sauce so it could perfectly meet his taste requirements and his finicky, fiery palate. It was then that Keenan’s K-Sauce was born.
Present day there are now five K-sauces that are commercially available, each very unique and very different from other hot sauces on the market.
So what’s all the fuss about with this heavenly heat in a bottle? K-Sauce takes an entirely different approach than the typical vinegary, thin sauces. Fresh produce, the finest peppers you can find anywhere and premium spices combine for thick, complex sauces that are designed to enhance any food with fascinating flavors. It’s hand-crafted in small batches and is all natural with no preservatives, artificial thickeners or colorings.
From Original, Mean Green and Be Afraid! to our two personal favorites in Sunshine Mango and Chipotle, there’s something for everyone on the heat scale.