Since the latest (and potentially hottest) Boston Hot Sauce Festival wrapped up, many area heat seekers may be coming down from their habanero high.
Fortunately, nobody told our friends at Spicy Shark!
In their continuing quest for the best and the brightest mouth igniters, the NH-based sauce bosses have taken a page from an ancient Indian cookbook to come up with their new Mako Snake hot sauce.
Using a Masala base, Mako Snake adds other infamous (but beloved) ingredients like Ghost Pepper, Carolina Reaper, and Habanero to create a taste that is as mythical a mashed-up mouth melter as its name would imply. And though it has only been recently released, the Snake already has fire-breathing fans from Manchester to Mumbai.
As the Scovie Award-winning Shark line runs along founder Gabe DiSaverio’s own five-fin heat scale from such “introductory” entries as their heated honeys and syrups, better-than-Buffalo wing sauce, and gentle Nurse Shark jalapeno sauce to the Caribbean Reef Shark Scotch Bonnet sauce, the Spicy Shark is a great source for fans of any level of heat or style of saucing.
For those who are new to hot sauces, DiSaverio recently released a family-friendly (and naturally food-minded) book that the kids can read while the parents weep tears of spicy joy. On the other side of the spice scale is the Shark’s “six-fin” set which includes the Mako Snake and also the premiere super-spicy sauce known (not just locally) as “Hammah Gatah.”
Whether you have fins to the left or right of the scale, you are sure to enjoy some of the best (and hottest) sauces this side of the White Mountains (or the Himalayas)!
Speaking of which, watch for the Shark at fairs and festivals throughout New England and at your favorite markets (or at least the ones that should be your favorites!).