Deep Sea Chili

Regular price $12.00 Sale

Deep Sea Chili Hot Sauce

Developed in collaboration with Seattle's iconic seafood-centric hotspot, The Walrus & The Carpenter, we made this light, briny hot sauce for chef Rene Erickson to serve as a locally made, locally sourced stand in for that “other red sauce” that people like to put on raw oysters. Delicate, spicy and a bit tangy, it’s an easy go-to for most any seafood dish, or try adding a small pour to a simple bowl of homemade guacamole for a bit of added kick.

Deep Sea Chili amazing flavor and depth without too much heat

I came across this at a Portland farmer's market and was intrigued. I came back later to buy some and was glad I did. Marshall's Haute Sauce Deep Sea Chili is perfect in small amounts, so the smaller container makes sense and is worth every penny.
I put a peeled, hard-boiled egg in a small bowl, like a ramakin, salt the egg, and pour just a bit, like a teaspoon, of Deep Sea Chili over the egg. I drag the egg through the remaining sauce and salt as I eat it. The flavor it brings is delightful.
I had some today on canned sardines, and a small amount of the Deep Sea Chili brought those dull sardines to life.
Highly recommended!

Deep Sea Chili

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