Pain Is Good #37 Garlic Style

I dabbed a little on a taco and the garlic hit first, then the habanero warmth crept in right behind it. That carrot base gives it a subtle sweetness that balances the burn, and it’s become my go-to for anything needing a serious kick.

The heat creeps up slow behind the garlic, and that habanero kick actually makes the carrot sweetness pop. I've been dousing it on eggs and even straight into soup broth, and it's dangerous how fast I'm going through the bottle.

This stuff is a full-on garlic event in a bottle, not just a hot sauce. The habanero heat creeps up after the initial punch of garlic, and it made a simple bowl of rice taste like a whole ceremony. My bottle's almost gone already.