Before he made “Sweet Sunshine Sauces” available to the public, Paul Sarris, founder of Gourmet Conveniences out of Litchfield Connecticut offered samples to concertgoers at various country music concerts he sponsored at venues throughout Connecticut. The positive feedback he received from the samplers, lead him, in the spring of 2007, to bring the sauces to the public.
The Gourmet Conveniences mission statement is:
“The ultimate luxury is free time. We are all buried and struggling to get through our days. Gourmet Conveniences, Ltd. is dedicated to making products that will enhance food in such simple and delicious ways that their use will require no effort. every product must pass a few simple tests. They must be healthy, simple to use, be delicious and make my dad Jimmy proud.”
Sweet Sunshine is a “Chili Sauce”, not another “hot sauce”, because its primary flavor is the Chili pepper. It is loaded with real Chili mash. “Our goal was to make a delicious condiment that ranged from Sweet (mild enough for a small child to use as a dipping sauce), to warm (a little bite, but not hot enough to be considered a hot sauce) thru “Hot” (with enough heat to be considered a hot sauce) all the way to our Atomic which is 25% Red Savina Habanera mash (we estimate about 100,00 scoville). Our motto is “Flavor before Fire.” “Sweet Sunshine” is an award winning line of gourmet sauces, in fact they have won 62 International Awards.
The sauces are made at a state of the art packaging facility located in New Haven, Connecticut.
Currently, there are six different sauces available online and a few exclusive markets. Their sales team is working to bring these awarding sauces to some well-known high-end outlets.
The six unique flavors are all natural, vegan, gluten, preservative, extract, and fat free. They are so versatile that they can be used as condiments, glazes, or as an incredibly delicious finishing sauce.
Sweet: the cornerstone of their Ancho based line and is used in all the flavors. This sauce offers little to no heat and instead identifies itself as a flavorful substitute for non-specialty condiments.
Warm: a light combination blend of Habanero and Cayenne to the sweet base sauce with a non-offensive heat level.
Roasted Shallot and Garlic: the Warm sauce with teh addition of caramelized shallots and garlic. It is worthy of discerning palates.
Jamaican Jerk: addition of unique and authentic jerk seasoning from St. Ann, Jamaica, W.I. along with Scotch Bonnet Peppers and Scallions.
Hot: a careful blend of Anchos and Red Savina Habanero which supplies a generous amount of fire to the mix.
Atomic: blends in more of the Red Savina Habanero. Will experience a higher Scoville heat rating without the use of any pepper extracts.
Here are some of Paul Sarris own recipes for you try.
Photo Credit Epicure Selections
Hot Cocktail Sauce Recipe
1/2 cup Sweet Sunshine(sweet)
1/3 cup ketchup
1/3 cup horseradish
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon sea salt, or to taste
3 tablespoons freshly squeezed lemon juice
Coarsely cracked freshly ground black pepper, to taste
2 tablespoons Sweet Sunshine (hot) Sauce or less if you don’t like a lot of heat
1/4 teaspoon celery seed
1/4 cup canned tomato puree
Blend all ingredients together in a bowl and serve.
Photo Credit Ben E. Keith
Jamaican Jerk BBQ Beef Brisket Recipe
- 5 pound fresh beef brisket well trimmed
- 1 cup Sweet Sunshine Jamaican Jerk sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup liquid smoke
- 1 tablespoon garlic powder
- 2 teaspoons celery salt
- 2 teaspoons cumin, lemon pepper
- 1 teaspoon salt
- 1 cup chopped onion
- 1/2 cup water, 1can of dark beer
- Preheat oven to 275.
- In a large baking dish thoroughly mix all ingredients for sauce.
- Put brisket in baking dish and turn over once to coat it with sauce.
- Seal dish tightly with foil and bake at 275 for 6 hours.
- Check tenderness with fork, cook for 1 more hour if not tender enough
- Remove from oven and allow to stand 1 hour before slicing.
- Slice across the grain and serve with a dish of sauce.
Sweet Sunshine sent us all six of the sauces to try out