Gringo Bandito Review I Got Hot Sauce In My Bag

There are a few things that I must have at all times in my home:

1. Fresh Ginger

2. Hot Sauce

I hardly ever run out of these things but on the rare occasion that I do, prepare for a meltdown. So when the team at Gringo Bandito contacted me about doing a review of their sauces, there was no question about interest! Bring on the sauces!!

From The Bottle:
Hot Sauce really doesn’t have nutritional value. It’s vinegar and peppers, for God’s sake. What did you expect? Why are you even trying to determine the nutritional value of hot sauce? Just enjoy it!

I hope you enjoy the adventurous flavor and tingling tantalization of my not-so-famous pepper sauce. For over two years I have searched far and wide for the perfect combination of spices to make your next dining experience a zinger. And I tried to make it easy on the pooper, too. Try it on tacos, burritos, eggs, pizza – it’s like a party in your mouth. I personally guarantee it. “
– Dexter Holland
Gringo Bandito
I received three full size bottles of the Gringo Bandito sauces, Regular hot, Super Hot and Green Sauce.  The first thing I noticed was the picture, it gave me a good laugh because  the blonde hair was too much. Then I opened each bottle and did a sniff test, my nose was happy, now for the taste test. Since I’m the only one on #TeamFrancis that enjoys heat, I decided to make a quick aioli for my avocado and carrot fries using the Gringo Bandito hot and green to spice it up.

The recipe is below:

Spicy Aioli
What You’ll Need

  • 2 garlic cloves, peeled
  • 1 large  egg yolk
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 3/4 cup olive oil
  • 1 tablespoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon hot pepper sauce, Gringo Bandito Hot or Super Hot Sauce work best!What You’ll Do:

    1. Bring an inch of water to a boil in a small saucepan. Add garlic and cook until easily pierced with tip of a paring knife, 3 to 5 minutes; drain. Use a chef’s knife to mash garlic into a paste.
    2.In a medium bowl, whisk garlic, egg yolk, Dijon, and lemon juice. Whisking constantly, add oil in a thin stream. Whisk in paprika, cayenne, and hot pepper sauce. Season with salt and pepper.

Since making this sauce, I’ve used it on chicken, lamb chops and even on my heroes. It is definitely a new staple in my refrigerator (stores well for 2 weeks).

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