Wajos Patatas Bravas Hot Dip. 31 percent chili, 23 percent tomato flakes and garlic, extra hot – the seasoning blend for potato wedges, dips, and fiery marinades.
Wajos Patatas Bravas Hot Dip Seasoning Blend - extra hot is a seasoning blend consisting of 31.4 percent chili, 23.3 percent tomato flakes, garlic, sugar, salt, pepper, curry, and olive oil, 90 g from Dohr on the Moselle. Not a ready-made sauce, not a mild potato seasoning, not a dip from a jar, but a dry powder for mixing and seasoning that is significantly hotter than the classic version. Vegan, contains mustard.
Patatas Bravas Hot Dip from Wajos is the answer to a question we were often asked about our classic Patatas Bravas blend: "Can it be made hotter?" It can. The classic version is spicy and savory, a blend that even children like on potato wedges. The hot version has the same core of tomato and garlic, but almost a third of the tin is chili. The difference is a statement, not just a nuance: where one warms you up, the other burns – in a controlled but unmistakable way. We receive regular orders for it, mostly from people who were already familiar with the mild version.
Chili up front, tomato and garlic behind – hot, but full of flavor
The blend is red and smells of dried tomato and chili when opened. When mixed with cream cheese or crème fraîche, it develops over ten minutes: first the tomato flakes, sweet and fruity, then garlic, a hint of curry, and then the heat, which arrives and stays. With 31.4 percent chili, it is a blend you should dose consciously – a teaspoon per 200 grams of cream cheese is a good start.
Honestly, sugar is the fourth ingredient: 40 grams per 100 grams of the blend, along with 5.8 grams of salt. You taste this as a rounded note behind the heat rather than as sweetness – at one teaspoon per dip, it is barely noticeable. The curry in the blend contains mustard; otherwise, the blend is vegan, and the ingredient list contains no added flavorings or preservatives – eight ingredients that you know. If you prefer savory instead of hot, the Patatas Bravas Dip Seasoning Blend is the right choice, with the same tomato-garlic base but less fire.
On potato wedges, as a dip, as a marinade for grilled foods
The original way is as Patatas Bravas: cut potatoes into wedges, toss with olive oil and a tablespoon of the blend, and bake until crispy at 200 degrees. Serve with a dip made of cream cheese, yogurt, or crème fraîche with a teaspoon of the same blend – that’s a Spanish tapas bar at your kitchen table. We have this on Fridays when no one wants to cook much and we serve bread and raw vegetables with the dip.
As a marinade, stir a tablespoon of the blend into three tablespoons of olive oil and marinate chicken drumsticks, pork neck, or shrimp for an hour – the tomato flakes adhere to the meat and form a red crust on the grill. The marinade is also great for vegetable skewers, corn on the cob, and halloumi. A teaspoon adds heat and depth to a tomato sauce for pasta, and in chili con carne, it replaces the chili powder. And sprinkled over scrambled or fried eggs, it's the perfect breakfast for people who can handle heat in the morning.
The blend is not suitable for those who want to eat the dip after two minutes: it needs time to hydrate, otherwise the flakes will be crunchy. And when mixing: add a little at first, then add more – you can't go back once it's too hot.
Our tip: Potato wedges with the hot blend, served with a dip made of crème fraîche and the mild Aioli Dip Seasoning Blend – hot on the plate, cool in the bowl, and everyone at the table finds their perfect level of heat.
Blended in Dohr, where Wajos creates its own spices
Wajos is located in Dohr near Cochem on the Moselle and is a family business with roots in viticulture. The Osters from Ediger-Eller have been winemakers for 15 generations; Walter Josef Oster, whose initials form the name, opened a liqueur manufactory next to the winery in the 1980s. His son Peter Oster and Ulf Schwichtenberg built this into the brand it is today, which now employs over 80 people in Dohr and operates its own stores throughout the country, the first since 2008 in Trier.
The seasoning blends are an area where this in-house production is visible: the majority of the approximately 900 items are created in Dohr itself, and an in-house laboratory tests what goes into the tin – including the dip blends. For the hot version, this means: the chili content is an internal decision rather than the requirement of a supplier. Wajos calls this philosophy "controlled small-scale production."
The blend for tapas nights and for everyone who finds the mild version too tame
The Hot Dip is the tin for people who add extra spice to their chili con carne and order "hot" at their local Indian restaurant – and for tapas nights featuring potato wedges, aioli, and olives. As a gift, it belongs in a barbecue package alongside the Patatas Bravas Sauce, the ready-made version in a bottle; all seasoning blends can be found on our Wajos page.
The tin stays fresh for a long time if kept dry and away from light; 90 grams is enough for many evenings at one teaspoon per dip. If you have both versions in your pantry, mix them to your liking: two parts mild, one part hot, and the heat level will be exactly in between. That is how we use the hot tin most often – as an enhancer for anything that turned out too tame. It is not suitable for children or anyone who doesn't handle heat well – here, chili is the main ingredient rather than an extra.
Chili, tomato, garlic, and fire – the seasoning blend from the Moselle for potato wedges and dips that taste like a tapas bar.
