A-A-20097 Hot SauceThis CID covers hot sauce, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

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A-A-20097F

5.4.1  Type I, Hot and Type II, Extra hot.  Each type of hot sauce shall be a red to reddish- brown colored liquid and possess a pungent odor and a good flavor that is well balanced and peppery.

5.4.2  Type III, Green.  The green hot sauce shall be a pale green colored liquid and possess a mild jalapefio flavor and odor with vinegar background notes.

5.4.3  Type IV, Chipotle.  The chipotle hot sauce shall be a dark brownish-red colored liquid with flecks of spices and possess a pungent aroma and rich smoky flavor.

5.4.4  Type V, Habanero.  The habanero hot sauce shall be a dark orange-red colored liquid with flecks of spices and possess a strong pungent flavor and aroma with a blend of vinegar and fruit flavors.

5.4.5  Type VI, Garlic.  The garlic hot sauce shall be a bright orange-red colored liquid and possess a mild pepper and garlic flavor and aroma.

5.4.6  Type VII, Chili and lime.  The chili and lime hot sauce shall be a dark orange-red colored liquid and possess a cumin and lime flavor and aroma.

5.4.7  Type VIII, Sweet and spicy.  The sweet and spicy hot sauce shall be a dark orange colored liquid and possess a sweet and peppery flavor and aroma.

5.5  Foreign material.  All ingredients and finished product shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation.

6.  ANALYTICAL REQUIREMENTS.

6.1  Analytical requirements.  Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the hot sauce shall meet the requirements listed in Table I.

TABLE I.  Analytical requirements

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