North Carolina based Cathy Page’s Page Rosa sauce has a lot of great things going for it, a great name, a clean label, and a great consistency.
I reviewed sauce on both pulled pork and chicken and found that the sauce yielded a simple, pleasant flavor which tastes just about average compared to what I expected after perusing the long, interesting list of ingredients.
Although the sauce is unique in not using ketchup as a base ingredient (uses a tomato concentrate instead), it does taste like some other sauces that start with ketchup and then add some additional vinegar tang and spices (garlic, onion, and tamarind stood out for me in this one).
I liked the consistency and its stickiness on a piece of chicken.
It has a professional appearance and is a pleasant sauce, but could use a slightly bolder approach in order to really become a remarkable sauce.
The only other negative I’d point out is that it is marketed as an all purpose “Everything” sauce… what I find is that most all-purpose-sauces try to satisfy everyone but delight no one. I liked the label, but like the average flavor it could use a more focused approach to really resonate with enthusiasts. If you are trying to satisfy the masses, I’d go for something a little darker and a little sweeter.