Monday, 30 July 2012

Jungle Heat Mild Smoke Glaze

Well a few weeks ago the online store From Mild to Wild Hot Sauce Shop gave me the opportunity to do a review on the Jungle Heat Sauces & Jellies Mild Smoked Glaze which I accepted. What I really like just looking at the bottle of this glaze is the fact that its certified Gluten Free and contains no fat at all. This smoked glaze is manufactured by Jungle Heat. The Labelling of the bottle is also well designed and appealing to the eye. Seeing all the vegetable chunks floating in the bottle while looking at the bottle itself is very appealing!


Jungle Heat Mild Smoked Glaze


This glaze has a nice sweet smell and you can actually smell the peppers, beets and has a little hint of smoke which is real nice. When you smell this glaze you can't really tell that this sauce packs a little punch by the aroma which I found pretty impressive but everyone has their own opinion on this one.


Well this glaze is slightly on the liquid side but folks don't let that fool you! Looking at the texture of the sauce it's actually pretty impressive seeing tons of small chunks of onion, peppers, carrots and beets. Just by seeing this it shows that its pretty good quality glaze! This is also what you would expect out of a homemade sauce/glaze but not from a bottle sauce! It definitely looks like it was home made fresh in a food processor which is real nice to see or made by a vendor at a farmers market! This glaze also stuck to whatever food I used it on. I quickly discovered you can thicken this glaze by just refrigerating it before use.


This glaze you can actually taste the peppers and isn't too sweet like other glazes out there. It packs a nice zing of heat which hits your taste buds after a second or so after you taste it which isn't overwhelming. This little punch of heat definitely came from the Habanero peppers. Every spoon full of this glaze taste so fresh that it makes you want more. Also the sauce has lots of chunks which you can actually taste, feel in your mouth and make you want more!

Taste after cooking/glazing:

You can still taste a bit of the peppers in the glaze after the meat has been cooking. I also discovered that you lose a little bit of the zing of heat. This can be remedies by giving you meat a fresh mopping of the glaze right before serving. The taste of this glaze the overwhelm you food which is nice to see. If you're a hot sauce lover you will definitely love this glaze. After cooking you can still visually see chunks of vegetable from the glaze which I found appealing.


Water, Sugar, Carrots, Beets, Green Bell Peppers, Light Corn Syrup, Onions, Rice Wine Vinegar, Red Habanero Pepper, Liquid Smoke Hickory, (Water, Natural Smoke Flavor, Mollases, Caramel Color, Vinegar, Sulfiting Agents), Pectine, Salt, Xantham Gum, Sodium Benzoate. I notice that this glaze uses Xantham Gum as a thickening agent and Sodium Benzoate has a preservative which is commonly used in acidic sauces, glaze and salsa.

The Jungle Heat Mild Smoked Glaze makes a pretty good dips for chips. All you have to do is mixed it with some sour cream and enjoy! This glaze also make a wicked good Buffalo Chicken Nacho-Style Potato Chips which I included the recipe at the end of this review! If you're a seafood lover like me you will really enjoy this as a glaze on shrimps and/or use it as a dip on the side. As you can see this glaze is actually pretty versatile! If you love salsa this glaze is phenomenal mixed in with it which I highly recommend everyone to try! This glaze is very versatile and is worth a try and I would definitely recommend it to my friends and family!

Here's the Buffalo Chicken Nacho Style Potato Chips Recipe that make a wicking game night appetizer and is pretty easy to make.

Buffalo Chicken Nacho-Style Potato Chips Recipe


- 1 chicken breast
- 6-8 slices of bacon, cooked and crumbled
- ¼ cup sour cream
- 3-4 teaspoons of Jungle Heat Mild Smoked Glaze, adjust to your taste
- ½ cup bleu cheese
- ½ cup scallions, chopped
- homemade potato chips or regular ones
- Dizzy Pig Jamaican Firewalk (or your favorite rub)
- 1/2 cup grated mozilla cheese optional


1. Pre-heat your BBQ to 375 degrees Fahrenheit

2. Season your chicken breast with Jamaican Firewalk from Dizzy Pig Rubs and cook until no longer pink on the BBQ grill. Set aside and allow to cool, then shred.

3. Tinley slice potatoes ( I prefer red potatoes or russets) into tin chip slices then seasoned them with a little Jamaican Firewalk from Dizzy Pig Rubs (put rub to taste and remember Jamaican Firewalk packs a punch of heat) and cook them in a frying pan with a little bit of canola oil till they are golden. If you're in a hurry you can fry them in the deep fat fryer or use regular plain chips!

4. For Kamado Joe owners put the heat deflector with the stone in the top position and place pizza stone on top. For Big Green Egg users place the plate setter with legs down with pizza stone. For regular propane or other charcoal BBQ place pizza stone on top of Grill.

5. Now you want to bring BBQ temp to 425 Degrees Fahrenheit and let the heat settle.

6. In a small bowl mix together sour cream and Jungle Heat Mild Smoked Glaze.

7. Lay potato chips on Pars man Paper with little to no overlap. Drizzle with wing sauce and then top with chicken, bacon, bleu cheese, scallions, and optional grated Mozilla cheese.

8. With Pizza peel place on the BBQ pizza stone with lid close for 6-8 minutes or until bleu cheese starts to bubble.

You can get this glaze and any of the Jungle Heat Sauces here: From Mild to Wild

The Jungle Heat Website: Jungle Heat

I hope you enjoy this review!

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