These delicious bold sauces are made in the beautiful West Coast of New Zealand.
They are made with the finest ingredients, with as many sourced locally as possible. No artificial nonsense, no stabilisers, no fructose or refined sugars. Glasseye uses time and passion to hand craft sauces that make food better with only the finest ingredients - freshly squeezed full pulp orange juice from Napier, Canterbury blackcurrants, Marlborough wine vinegars, chilies from North Canterbury, blackstrap molasses from Southland, Californian raisins, French Dijon mustard, smoked jalapenos from Mexico, capers from Spain.
The two flavours are - The original Glasseye Creek Wild Meat Sauce born in a West Coast pub. Rich, smoky and gutsy, hand-brewed over many hours. This sauce goes well with venison, pork and most meats, casseroles, pies fish and chips, burgers, pizza and everything off your barbie.
And Smoked Chili Sauce which is fired by the heat of three day smoked jalapeños and tamed with wood smoked roasted tomatoes and Canterbury blackcurrant, our Smoked Chili Sauce makes meat sing and not squeal.
These sauces are rich and tasty and make an excellent gift for anyone that enjoys a good tasty BBQ meal.