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Firehorse Hot Sauce
Firehorse is Western Australia's first authentically oak barrel aged hot sauce. The chillies in Firehorse spend 4 years fermenting and maturing in premium, hand-selected American white oak barrels. This process gives Firehorse its unique flavour and aroma characteristics.
Firehorse ORIGINAL BLEND hot sauce has a medium heat level popular with chilli sauce appreciators who like an equal balance of flavour and background heat.
This sauce was the first incarnation of our hot sauces with development starting back in 1999. It is the flagship hot sauce for natural oysters on the West Coast of Australia, as well as one of the largely used in cafes and bars for breakfast and Bloody Mary's.
It has a moderate heat level which doesn't overpower food and of course, contains all the rich oaky complexity that can only be achieved through the barrel ageing process.
The ORIGINAL BLEND is tempered with a very small amount of the Southern Cross Chilli to add complexity and flavour and a modest amount of heat.
Southern Cross Chilli (Unique variety developed by Firehorse over the course of 14 years. It is a mix of Tabasco, Yellow/Orange Habanero, Caribbean Red Habaneros and Ghost Chillis).
Very popular on freshly shucked oysters when you don’t want to mask the delicate flavours of the oyster with too much heat. It is also great on pizza, in soups, on top of your spaghetti bolognese. It marries very well with cheese, making it an excellent condiment for Mexican dishes (tacos, burritos, fajitas, quesadillas, etc)