Carlos Dorado of Hollis is the chef and owner of Effin Sauces Co. (effinsauces.com, and on Facebook and Instagram @effinsauces), a producer of an organic apple cider-based vinegar hot sauce made with bell and habañero peppers known as Sweet Lava. Originally from Spain, Dorado graduated from Johnson & Wales University with a culinary degree and would later go on to run a brick-and-mortar restaurant in Miami, Florida, called The Lunchbox — it was there, he said, that he started offering bottles of his sauce on each of the tables. After living in Florida for about a decade, Dorado relocated to the Granite State, where his wife Kaleigh was born and raised and where the family has resided since 2018. Bottles of Sweet Lava are produced in a local licensed commercial kitchen and sold at nearly two dozen farm stands, country stores and other businesses across southern New Hampshire. The Dorados are also working toward opening their own commercial facility, where they plan to expand the Effin Sauces product line.
What is your must-have kitchen item?
I have one knife that I only use for making the sauce. It’s a 10-inch Shun that I sharpen with a whetstone every time I’m going to start a batch. … I feel like a chef is as good as the sharpness of his knife.
What would you have for your last meal?
A few years ago I ate at this restaurant in Sicily, and [I had] a homemade pasta where they emulsified sea urchin with egg yolks. … That has been the best meal of my life, and so if I can ever have it again, it will be a dream come true.
What is your favorite local restaurant?
I have a few. … The first one is Yoshimama on Amherst Street [in Nashua]. … Any time you go there, you will eat well. The fish is always fresh and they are very polite and very nice. The second one is Greenleaf in Milford, because I really admire what [owner and chef] Chris Viaud is doing. He’s doing a great job and getting the recognition that he deserves. … Then the third one is the Michael Timothy [Dining] Group, because I really feel that that guy is the Midas around here. Everything that he touches turns into gold.
What celebrity would you like to see trying your Sweet Lava sauce?
Adam Sandler. I grew up watching his movies … and now I live in his home state, which I’ve always thought was so cool. I’ve always dreamed of him trying the sauce.
What is your favorite thing to make with your Sweet Lava sauce?
I love to make a very rich stir-fry … with anything that I can find, a fried egg on top and then the Effin Sauce on it. Delicious.
What is the biggest food trend in New Hampshire right now?
One thing that I really love about New Hampshire, which is really hard to find in the rest of the United States, is the culture of enjoying things that are locally produced.
What is your favorite thing to cook at home?
Every once in a while, I get a little nostalgic about Spain. I like to do what I call Spanish nights at home. … I’ll buy some shosito peppers, rub some tomato on toasted bread, [or] make a Spanish tortilla with potatoes. … Sometimes I manage to get lucky and find some octopus. We boil it and then serve it with olive oil, paprika and sea salt. Very simple, but delicious.
Shrimp taquitos
From the kitchen of Carlos Dorado of Effin Sauces Co.
3 small flour tortillas
8 ounces peeled and deveined shrimp
1 avocado
1 mango
Lime juice
White vinegar
Salt and pepper
Effin Sauces Sweet Lava hot sauce
Bring a pot of water to a boil, then add one tablespoon of white vinegar. Add the shrimp and turn down to simmer. Cook for around six minutes, depending on the size of the shrimp pieces. Transfer the shrimp to an ice bath to cool them down, then roughly chop them. Cut the mango and avocado into small-diced pieces. Combine the shrimp, avocado and mango in a bowl, then toss them with the lime juice, salt, pepper and Sweet Lava. Distribute the mix evenly on the tortillas and enjoy.
Featured photo: Carlos Dorado. Courtesy photo.