Molho de Kebab do Daddy Cool

The Guajillo peppers give it that smoky depth and the Habanero kicks in right after, so it’s not just one-note heat. I've been slathering it on everything from lamb to chicken and it holds its own without drowning the meat.

This stuff has real heat and actual flavor depth from the Guajillo, not that watery red vinegar you usually get. A little goes a long way, so my usual kebab portion now gets a serious upgrade without me drowning it in sauce.

Finally, a kebab sauce that actually clings to the meat instead of dripping off into a puddle. The Guajillo and Habanero mix gives it a proper kick without burning the roof of my mouth, and it held up well even on a late-night wrap.