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.
The city loves the petite hot pepper so much it hosts a festival dedicated to them each October. And while the origins of the datil is much debated—including a theory that they were brought here by a Chilean jelly maker—their incredible, lingering heat and nuanced flavor is undeniable.
We test everything we sell. Here’s how we’d use this.
We put this on everything: Eggs, tacos, quesadillas, soups, bean salads, burritos, in salad dressings, marinades, with fried food, etc. Basically anywhere you want big flavor and a slow burn. It’s especially great in our Black-Eyed Pea Fritters —the sweet-savory-earthy slow burn works so well with their nutty flavor—and our Mushroom, Poblano Chili and Refried Bean Tortas, since the sweet, lingering heat of the datil peppers balances its richness.
Founded by three friends and inspired by a sweet, crazy dog by the same name, Zab’s was created to share the unique lingering heat of the Datil Pepper.
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