A twist on a classic vinegar-based hot sauce using the rare datil pepper, Zab’s is nothing like anything we’ve ever found in run-of-the-mill grocery stores. The sauce is made from datil peppers grown in their native St. Augustine, Florida before it’s cooked and bottled by hand. We love its texture—not too thick or runny—and its unique heat, which lingers on the palate but doesn’t overwhelm. The flavor is tangy and a bit vegetal like a tomato with an up-front sweetness. And of course, the datil’s taste shines through—a bit fruity like a habanero, but with a bit more sweetness. The final pop of flavor is black pepper, which yields an earthy fruitiness and a different type of heat. Not too spicy, a slow bloom that’s easily tempered and almost mustard-like.

Zab’s is nothing like anything we’ve ever found in run-of-the-mill grocery stores. The sauce is made from rare datil peppers grown in their native St. Augustine, Florida before it’s cooked and bottled by hand. This sauce in particular is meant to be a love letter to the regional sauces made there. We love its texture—not too thick or runny—and its unique heat, which lingers on the palate but doesn’t overwhelm. It’s tangy and sweet, thanks to the additions of pineapple and tomato, along with the carrot and fruity cider vinegar. Extra earthiness from hits of turmeric, mustard and earthy-sweet molasses make it a complex but completely versatile hot sauce.