Our friend Rob (see link below for Around and About San Diego) has created three new hot sauces under the name Scorpion Bay. I whipped up a big batch of black beans to try them out. First we tried the HotAcado sauce. It's a complex sauce in that your taste buds are doing a lot of work recognizing all the flavors like yes, some lime or citrus. If there was a thermometer on the bottle, I would guess it would hover somewhere between mild and medium. This is a great sauce.
Today Larry opened the red sauce, De Arbol, to dress up the black beans. I-chi-hua-hua! Yes, indeed, it is a hot sauce. "Diablo" was probably already taken. While it is a hot fiery sauce, it has a rich tomato and tomatillo base. It's definitely thicker than some salsas as condiments at Mexican restaurants.
I'm saving the best for last. We haven't opened it yet. The Chocopotle hot sauce with a hint of chocolate. This sauce starts with a base of tomatoes and three different types of chilies and peppers. As recommended on the bottle, I may have to pick up a pint of Soy Delicious vanilla to try this flavor out! . . .
This is/will be the secret ingredient in my black beans. Stir in just a teaspoonful for every cup of black beans, perfect. As for ice cream topping, add the Chocopotle to chocolate syrup "just enough to taste the heat" and then top the frozen dessert.
