New Seattle Hot Sauces: Bonache Turns Up the Heat

!–paging_filter–pIf you’ve chosen a side in the Tabasco versus Sriracha debate, you may need to rethink your position. There’s a new contender in the battle for taste buds—straight outta Ballard. Bonache (pronounced “bone-atch,” a word that founder Marc Olsen’s child invented) aims to add big flavor to food without scorching your palate. The line of all-natural hot sauces includes Habañero, Hatch, Socorro and, launching this month, Piri, a Portuguese-inspired red sauce that Olsen describes as having a salty lemon kick. You can sample Bonache sauces at local eateries such as a href=”http://\/\/seattlemag.com/article/diner-hipsters-lost-lake-cafe“Lost Lake on Capitol Hill/a, Hattie’s Hat in Ballard and a href=”http://\/\/seattlemag.com/article/brave-horse-tavern-fun-and-noisy-pub“Brave Horse Tavern/a in South Lake Union, and stock your cupboards at an ever increasing number of local stores, including PCC Natural Markets, Central Co-op on Capitol Hill, DeLaurenti at Pike Place Market and Tom Douglas’ new specialty grocery, Home Remedy in Belltown. Bonache may be a made-up word, but the hot sauces’ impact on Northwest palates is for real. a href=”http://www.bonachesauce.com” target=”_blank”bonachesauce.com/a/p