Blazing New Varietal Extract

I would love you to take a minute and watch the accompanying video: it is the launch of the first product in my new line of hand-picked, highly curated items called David Rosengarten Gastronomic Selections.  The debut, an extraordinary collection of hot sauces that I don’t even call hot sauces—they are varietal chile extracts—showcases everything I care about. Hand-made work, limited production, best in class and sourced by me—for you.

It was just a month ago, during the 2012 chile harvest, that I discovered farmer Bob Henry, in Virginia’s Shenandoah Valley–a place Bob calls the “best site” in the U.S. for growing chiles. And what chiles he’s chosen!–some of the rarest, most exotic, highest-pedigree chiles in the world.

And then…..what does Bob do with his blue-ribbon babies? He coddles them into “extracts”…..pure chile juices, that, like great grapes into wine, fully reflect the base material. That’s what struck me: their purity. Their varietal character. And that was before I got to the kitchen.

You know how most hot sauces–like the famous one from Louisiana–have their own strong characters? From vinegary to sweet, they are game-changers when mixed with food.

NOT BOB’S SAUCES! Because they’re so pure…..they make food hotter, more vibrant…..but they blend in, as if they’re more relaxed! THESE ARE THE BEST HOT SAUCES FOR COOKING I’VE EVER ENCOUNTERED!

*The tangy Jamaican Lime is like adding citrus juice with a built-in chile kick to all dishes requiring acid. It is fabulous on raw seafood, like clams and oysters…and absolute salvation on ceviche, since the extract treats the fish better than lime juice does!

*The African Fatali, as a member of the Habañero family (which has a cookie-like aroma), loves cozying up to creamy dishes, appearing to make them creamier still. Creamy indian curries, Central European sour cream sauces, salads with mayonnaise….all vibrate when this extract is added.

*The Ghost Chile from India–the darling of the chile world right now–exudes tomato/bell pepper flavors in addition to extreme heat. Add Louisiana hot sauce to gazpacho…..and you’ll taste Cajun Gazpacho. Add Bob’s Ghost Chile extract….and you’ll find a heightened gazpacho that still tastes exactly like gazpacho. I like to call it “Ghostpacho.”

I adore Bob’s extracts as random drizzles, sure. But it is their ability to blend seamlessly with food–while simultaneously heightening the flavors–that is so extraordinary.

For more information and to get Henry Family Farm Chile Extracts…visit the artisanal food destination, New York Mouth.


(if you are having trouble playing this video, please let us know by emailing info.drosengarten@gmail.com)

 

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4 Responses to Blazing New Varietal Extract

  1. sd October 23, 2012 at 3:11 am #

    wow– cant believe he’s made it to this point! friends and i used to take book boxes to fill with all kinds of peppers from him several years ago (when he put ads on craigslist DC) and make our own sauces. hes a cool, unique, guy, but we cant get those pounds and pounds of caribbean reds and fatalis for cheap– or at all– from him anymore!

  2. Randall Mullins October 23, 2012 at 9:40 pm #

    I received some of the different sauce’s from Bob when I was living in Colorado, I took them around to several of my favorite Mexican and Chinese restaurant’s. To a person each chef came to me and ask where they could get these sauce’s. They were very impressed to say the least. I was not letting go of my stash but did end up giving one bottle to a friend who has a mexican restaurant there because he said I couldn’t come back until gave him one. Bandido to say the least. Not only is this a great product, the family that produce’s them is incredible as well.

  3. UM berto October 27, 2012 at 12:38 pm #

    Thrilled as I–a life long habañero aficionado–was to learn of the Henry Family Farm Chile Extracts, disappointed as I would be to find them blended with a preservative and a food thickening agent which seems to have an FDA issued warning. I am well aware that these additives are all approved and, allegedly, harmless when used at levels below those considered dangerous for consumption, but isn’t that like being-a-little-pregnant? Either you are or you are not. Alas, due to my own negligence, I did not notice the listed ingredients until the eagerly awaited order arrived. At this price, I did not expect to find these additives present in such an extraordinary collection of varietal chile extracts. No returns. Still, hopeful for possible, future, additive-free versions of these.

  4. Don Reich June 1, 2013 at 6:42 pm #

    I remember when you made a peanut butter and jelly sandwich on your show “Taste”. Where can I find the recipe?

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