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El Perro Afortunado - Fire-Roasted Tomato, 4-Pepper Salsa Picante 5 OZ
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El Perro Afortunado - Fire-Roasted Tomato, 4-Pepper Salsa Picante 5 OZ

$8.99

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  • Regular price $8.99

    El Perro Afortunado, affectionately referred to as "Taco Dog" is a throwback to the zesty salsa picante sauces creator Scott Zalkind grew up with. 

    Fire-roasted tomato and a layered 4-pepper blend of black pepper, ghost pepper, pasilla & cayenne pepper with sweet smoked paprika, garlic, onion, cumin & lime offer a balanced and versatile Mexican table sauce that's good on just about everything. 

    This first batch came out a bit hotter than expected, though still a high-medium, that approaches "hot". 

    While this sauce is especially compatible eggs, Mexican food & pizza, it's also great for sandwiches & seafood, or as an ingredient in guacamole or soups & stews. 

    El Perro Afortunado, "The Fortunate Dog" is certain to be your food's new best friend! 

     

    Featuring stunning Mexican mural style label art & design by Kara Thauer, creator of the original Lucky Dog Hot Sauce branding/logo

       Lucky Dog Hot Sauce El Perro Afortunado is a Winner!

      • 2018 Zestfest Fiery Food Challenge, 3rd Place - Latin Style
       

       

      Helpful tip: For best value on shipping, 1-4 bottles ships for just $8 USPS Priority! Bulk pricing using the drop-down menu gets you an additional discount! 

       

      The Story Behind The Sauce

       

      For years, I'd played with the idea of making a Mexican table sauce, but the market was so dominated that I thought, "why should I, there are already 3 good choices."

      More and more customers started asking for this style, and I thought maybe I could bring something different to the table. So I began work on El Perro Afortunado, what I'd casually referred to among friends & family as "Taco Dog". 

      I started with the idea of a very simple cayenne-forward higher acid pepper sauce. But once I started experimenting, I wanted to imbue the formula with the layering that I love in all sauces. So I gradually expanded to a pepper blend. Black pepper lent an undertone, the ghost pepper gave it a creeping burn, while blending pasilla and cayenne created a unique profile that I loved. From there I added yet another layer with sweet smoked paprika, garlic, onion & lime with a touch of cumin. 

      I love the end result - it's a Mexican table sauce that holds its own, and stands up to the boldest of foods. 

       

      ~Scott Z. 

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