Relish: What the Taste Team craves this week
San Antonio may very well be the most hot sauce-literate city in America. Walk into any home or restaurant here, and there’s a decent chance you’ll find at least one if not a half dozen varieties on the counter.
But there’s always room for one more, right?
Enter the local label 220 Sauce. San Antonio resident Anne Blankenship launched the brand as a way to use all the wild and native chiltepín peppers, also known as pequín chiles, growing on her property.
Her finished product is more of a chile oil than a sauce, and she produces it in six different flavors with varying degrees of heat. We’ve been noshing on a medium heat version made with the addition of milder and flavorful tantoyuquero chiles.
The finished product is reminiscent of several Asian-style chile sauces such as the popular XO sauce, but with flavors more rooted in Europe and the Americas. Blankenship starts by simmering down onion and garlic in oodles of olive oil, to which she adds the chiles and reduced balsamic vinegar.
Related: What to do with the all the chiles pequín cropping up now
Its uses, she said (and we agree) are myriad.
If you’re making a dish that requires a little heat and the flavors of union and garlic, add a spoonful to the pan when you start cooking. It makes an excellent finishing touch over pasta or pizza, or as a dipping oil for a crusty loaf of bread. Try a little over fresh fruit like pineapple or mango for a sweet-meets-spice kick.
You can find 220 Sauce products at Smoke Shack Meat Market, 3710 Broadway, priced at $15 for an 8-ounce jar.
Paul Stephen is a food and drink reporter and restaurant critic in the San Antonio and Bexar County area. Read him on our free site, mySA.com, and on our subscriber site, ExpressNews.com. | email@example.com | Twitter: @pjbites | Instagram: @pjstephen