Butterfly Bakery of Vermont – Carrot Caraway Cabbage Hot Sauce
Recently Butterfly Bakery of Vermont released four new flavors, and being one of my favorite sauce makers, I had to order all of them to give them a try. This is the first of those new flavors for me to crack open, and though it may not be a set of flavors you’d normally associate with a hot sauce, it is an absolute delight.
Even though Cabbage is listed in the large bold print on the front of the bottle, the initial taste of this one is of the red jalapenos, vinegar, salt, and carrot – it reminds me a lot of some of the Marie Sharp’s sauces on the initial taste. That cabbage flavor does come through strong on the back of the palate however, and with the vinegar content of the sauce it gives it a bit of a sauerkraut vibe. The caraway seed is very much just an accent player here, just a subtle little sparkle in the background but one that’s a natural companion to sauerkraut and cabbage.
Even with the unique flavors this is a remarkably versatile sauce. It’s savory and a bit sour, and goes extremely well with sandwiches, whether turkey or more traditional deli meats like pastrami. It’s also a great pairing with braised dishes. I added a bit to some leftover pot roast and the tang is a great foil against the fatty meat.
If you’re looking for a hot sauce with a unique flavor profile and you like sauerkraut this is an absolute must try.
Ingredients: Organic white vinegar, Quill Hill Farm red jalapenos, Dog River Farm carrots, cabbage, carway seed, salt.
Heat Level: Mild 2/10.