Sorrel | Shaquandas het sås

I was skeptical about fruit in hot sauce, but the sorrel gives it this earthy tang that balances the strawberry sweetness perfectly. The anise comes through as a warm, almost floral finish that lingers just long enough. Put it on everything from eggs to roasted veggies.

The strawberry comes through first, then the hibiscus gives it this earthy tang that lingers with the anise. I've been drizzling it over roasted veggies and even a simple grilled cheese, and the heat builds just enough to keep things interesting without overpowering the fruit.

I wasn't sure about strawberry in a hot sauce, but the hibiscus and anise make it taste way more complex than I expected. It's got a nice slow burn that doesn't overpower the fruity notes, and it's been great on tacos and eggs.