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!
Product:
Jungle
Heat Mild Smoked Glaze
Aroma:
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.
Texture:
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.
Taste:
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.
Ingredients:
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
Ingredients:
- 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
Directions:
1. Pre-heat your BBQ to 375 degrees Fahrenheit
Directions:
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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