First, a note: The Last Dab sauce was introduced in 2017, and has been evolving ever since. This refers to The Last Dab, NOT The Last Dab Experience, which is the latest iteration, nor The Last Dab XXX. The Last Dab XXX and The Last Dab Experience are both available retail; The Last Dab that I have came as a bonus extra for ordering the 10 Pack Hot Ones Season 25.
I was concerned that this would be a novelty rather than a condiment, but it is excellent! It’s really hot, in a deep, satisfying way; it doesn’t sit on top of things, it gets right down into your cells. As long as you’re not eating it off a spoon, it’s perfectly fine as a hot sauce. The turmeric, ginger, and mustard really complement the pepper. ssandy_561 enlightened me that The Heatonist only offers natural sauces, and not pepper extract sauces like they use on First We Feast; that actually fits my preference for the natural sauces. I could just buy capsaicin extract and add it if I wanted pure heat (I don’t).
I made a frittata with Hatch, tomato, onion, and bacon, topped with aged cheddar. (If I have a lot of leftover vegetables to use up, I go frittata instead of omelet.):
That’s some home made red salsa on the side. (I haven’t bought a jar of salsa in maybe 6 months? A year? “Retired” means all the time in the world to make stuff.)
See the 4 drops nearest? After taking a dab on my finger tip, that’s where I decided to start. A closer look:
That turned out to be just about right. This isn’t a surface-burn hot sauce, where it just fires up your lips and tongue (although it does that); it heats up the whole inside of your head and mouth, like it gets deep inside your essence. But it isn’t overwhelming. It’s not just doable, it’s craveable.
I decided to just keep with that amount per bite, adding it on top of the salsa.
Verdict: Excellent. Recommended.
Extending that further: For pepperheads, buying and deciding on hot sauces is really hard. One person’s hot is another person’s medium (or mild!). Is yellow a pepper sauce, or is it a curry and mustard sauce? And niche sauces can get expensive! I think it’s pretty common to wind up with a refrigerator door shelf filled with partial bottles of “meh”; okay enough, but not good enough to reach for, let alone search out and repurchase. With just this first shot at the curated offerings from The Heatonist, I have high hopes that there will be sauces I’ll take note of, and buy again… or, that I’ll get a different collection. Either way, for now I’m pleasantly satisfied, with this nice warm feeling running all through my soul.
I was concerned that this would be a novelty rather than a condiment, but it is excellent! It’s really hot, in a deep, satisfying way; it doesn’t sit on top of things, it gets right down into your cells. As long as you’re not eating it off a spoon, it’s perfectly fine as a hot sauce. The turmeric, ginger, and mustard really complement the pepper. ssandy_561 enlightened me that The Heatonist only offers natural sauces, and not pepper extract sauces like they use on First We Feast; that actually fits my preference for the natural sauces. I could just buy capsaicin extract and add it if I wanted pure heat (I don’t).
I made a frittata with Hatch, tomato, onion, and bacon, topped with aged cheddar. (If I have a lot of leftover vegetables to use up, I go frittata instead of omelet.):
That’s some home made red salsa on the side. (I haven’t bought a jar of salsa in maybe 6 months? A year? “Retired” means all the time in the world to make stuff.)
See the 4 drops nearest? After taking a dab on my finger tip, that’s where I decided to start. A closer look:
That turned out to be just about right. This isn’t a surface-burn hot sauce, where it just fires up your lips and tongue (although it does that); it heats up the whole inside of your head and mouth, like it gets deep inside your essence. But it isn’t overwhelming. It’s not just doable, it’s craveable.
I decided to just keep with that amount per bite, adding it on top of the salsa.
Verdict: Excellent. Recommended.
Extending that further: For pepperheads, buying and deciding on hot sauces is really hard. One person’s hot is another person’s medium (or mild!). Is yellow a pepper sauce, or is it a curry and mustard sauce? And niche sauces can get expensive! I think it’s pretty common to wind up with a refrigerator door shelf filled with partial bottles of “meh”; okay enough, but not good enough to reach for, let alone search out and repurchase. With just this first shot at the curated offerings from The Heatonist, I have high hopes that there will be sauces I’ll take note of, and buy again… or, that I’ll get a different collection. Either way, for now I’m pleasantly satisfied, with this nice warm feeling running all through my soul.
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