Parson’s Chicken & Fish, Logan Square’s destination for fried chicken and ample patio seating, is now bottling and selling its housemade hot sauces for retail.
Available in chef Hunter Moore’s original flavors of, quite simply, “yellow” and “red,” a bottle of the hot sauce will run you $7. Buy your fill at Parson’s, Publican Quality Meats and Crown Liquors, with more retail planned in the future, or online.
The sauces come in 5-ounce bottles, featuring striking, vintage-esque labels. The yellow, made with habanero, carrot and fried garlic, is complex and vinegary, with a sharp hit of acidity that morphs into a round heat. “A lot of hot sauces are just heat,” said my colleague, Nick Kindelsperger. “This has more flavor.”
The red sauce is chili-forward with a milder, earthier heat than its yellow counterpart, thanks to a blend of guajillo, arbol and roasted garlic puree. The vinegar is less pronounced, but this is a flavorful sauce as well.
The sky is the limit on what you’d put them on (um, everything?), but something tells us that fried chicken and fish are sure bets.
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Twitter @joeybear85
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