Welcome back, everybody. I know! Another hot sauce review! It’s been a while. And while I’m not fully getting back into them right away (mostly because I don’t have many chicken strips in the house), I was feeling hungry and nothing else in the freezer seemed all that appealing, so I decided I’d have some chicken and do a hot sauce review. Anyway, this time around, it’s another from Dawson’s Hot Sauce. This will be the 3rd time I’ve had a sauce from them. The first two were kind of mixed results. But I have very high hopes for this one. Why? Because it’s a garlic hot sauce and longtime readers will know that I’m a sucker for garlic. So, let’s see what we have here.
What goes into a Cedar Smoked Hot Sauce? Well, if you’re Dawson’s, you’re putting: white wine vinegar, habanero, garlic, onion, extra virgin olive oil, sea salt, sumac.
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I gotta respect them. That’s not a ton. And while there’s nothing inherently wrong with a sauce that’s got 2 dozen ingredients, the simple, straightforward ones, done well, tend to be some of my favorites. Anyway, I’m guessing that the garlic has been cedar smoked. They don’t specifically call it that, but I guess we’ll find out.
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Opening up the bottle, the sauce mostly smells like that vinegar. White wine vinegar isn’t nearly as “harsh” and just distilled vinegar, but it can still be pretty strong. Underneath that, I do get some of the garlic. So, that’s a good sign. The smell got really intense as it warmed up on my chicken.
Taking a bite, I start out with the vinegar flavor, but then I do also get the garlic coming in pretty quick behind. Now, I ate all of my chicken before I looked at the ingredients (as I usually do), so I was trying to figure out what that extra flavor was. I was like, “Ok, vinegar, garlic, some onion… but what’s that last one?…” It felt familiar, but not quite. I thought it could have possibly been oregano. But it ended up being that Sumac (where’s Brad when you need him?). Now, I have to admit, I’ve never really cooked with sumac. Or really had it on many things, so I couldn’t tell you exactly what it tastes like. But I can say that it adds a nice twang to this sauce.
They call the sauce Cedar Smoked Garlic and I do get some smokiness out of the sauce. I mean, it’s no Smoked Habanero, but absolutely nothing is. But I can taste some smokiness in there. So there’s that.
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As for heat, those habaneros definitely pack a punch. I was wishing I had some blue cheese with me. Partially because I think the cool and creamy dressing would have paired fairly well with the sharp and acidic sauce. But also because the cumulative effect of the sauce was starting to get to me at the end. Had to blow my nose a couple times. But, as usual, I was going pretty heavy with the pour on my chicken. A more moderate flow probably would have put this in a lot of people’s “ok” zone, even if it might really be up at the top of that zone. Maybe a little bit of a stretch, but not something that’s got me begging for milk, is what I’m trying to say.
All in all, this sauce is alright. I would prefer if the vinegar was a little less pronounced as a flavor and the garlic was a little more. Like, if those two flavors swapped places, I’d be absolutely loving this. As-is, this is a fine sauce. If you’re a lot less sensitive to the flavor of vinegar, you might really like this one if you’re in the market for a garlic-y sauce. At the end of the day, the front of the label says Cedar Smoked Garlic and I can taste cedar smoked garlic, so it gets a big seal of approval from me.
Seeing as this sauce was on the last season of Hot Ones on First We Feast, you can find this sauce over on the Heatonist website here: https://heatonist.com/collections/hot-ones-hot-sauces/products/dawsons-cedar-smoked-garlic?variant=39377546248290
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