Personally I would be willing to bet that you didnt test these. I dont mean to come off as ugly but you asked.
The Gauc is going to be VERY HOT and bland
The Pico is going to be dry and bland and for the record Pico is very simply tomato, onion, lime, oil and cilantro with S&P TT
Your Mexican Hot Sauce, as you are calling it, is using very mild roasted "Mole" type chili's as BDL so perfectly put it. The Guajillo, Pasilla and Ancho are all considered mild peppers by all standards with Scoville units all below 4000.
Your Mexican Mild sauce is going to be lightyears hotter than the hot(Jalapeno's have a Scoville rating in the 5K - 15K range for fresh.), I recomend changing the names around and adding some seasoning to it like you had in the Hot, cumin, corriander, vinegars....
The Steak seasoning is going to be over powering in garlic with not much else going on. Is this going to be used as a rub, marinade or pureed and used as a baste?
I would recommend spending some time and doing some extensive research, cook for friends, family, even strangers on the street and get some feed back on recipes. Keep detailed notes and go from there. Good luck
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception. |