Pip’s Hot Sauce

Locally made produce at it’s finest.
This sauce is a must if you’re a fan of hot sauces or Mexican foodstuffs.
Bottled in various varieties, I’m yet to try them all. The ones I have tried however are great! The sauce is thicker than the normal type of tasty tobasco/​chaloula hotsauces– yet it retains the same kind of punch and flavour levels.
I’ve seen a few local venues replace their hot sauce with this one, including one of my favourite restaurants, Bodega. Part of a small local chain (bitters & twisted) it’s good to see local businesses supporting each other. Although even if Pips wasn’t local, I’d probably still choose it on the merit of taste alone!

Local Hot Sauce! When people in this city refer to ‘local’ produce and foods, in reality it has probably crossed some miles from over the Warwickshire border. Which isn’t a bad thing. It’s close enough. But to have someone cooking up small batches of hand-​crafted sauce in your very own suburb, not three miles from the city centre is a bit special. And Pip’s Hot Sauce is special stuff, indeed.
Most chilli sauces fall into one of two categories: They are either mid-​sweet and ketchupy in consistency like a cheap chip-​shop style sauce, or the US type; all vinegary and thin; all hot-​hot-​heat and no real taste. Pip breaks the mould with the first sauce out of her kitchen. Her maverick touch is to use smoked ingredients, which give El Boca Del Diablo an original flavour all of its own. Fairly hot and well-​balanced it’s the perfect condi-​mental companion to nachos, or used as an ingredient in other Mexican meals. After I’d opened my first bottle, I livened up a tuna pasta bake with a dash of the devil.
For those Adam Richman wanna-​bees, there is Nagatropolis. Made with Naga Ghost chilli and Scotch Bonnet it comes with the warning ‘As soon as you open the bottle you’re on your own, pal!’ Perfect for when your dining experience needs to be a Man Versus Food occasion.
There’s more! La Barbacoa is a BBQ sauce. ‘I like to put a splash of that in my baked beans’, offers sometime stall-​worker Heidi Heineken.’ When you follow her advice, your taste buds will transport you to a campfire somewhere near the Tex-​Mex border.
Most, (if not all) the sauces are suitable for vegans and vegetarians. Can it get better? Yes. The sauces are all prepared using fresh ingredients and free from artificial business. And you can taste this.
For the full range of Pip’s Hot Sauces sees her website. Or even better catch up with Pip at her stall at one of the many Farmer’s Markets, and craft and food fairs in Birmingham and beyond.