Chilies de Arbol Hot Sauce
gourmet pecan wood smoked hot sauces
This Replaces my older Red Serrano Sauce (I’m using that for my new mustard!). With the sweetness & heat of the ripened Chili de Arbol
peppers and my brewing method to enhance that sweetness and heat, this sauce was designed to be used whenever you would use a hot sauce or barbecue sauce.
A little goes a long way!
A few drops of this sauce adds a great smokey
addition of heat to eggs and omelets, fish and
shellfish, poultry, meats, vegetables, soups and stews.
It’s a great addition to dipping sauces and salad dressings of all kinds!
Use in a Bloody Mary or other beverage that calls for some other hot sauce.
And don’t forget to try it in Beer and Ales
Pecan wood is used for the smoking of the peppers and in aging the White Balsamic
vinegar yielding a unique smokey flavor!
You’ve never had a hot sauce like this!
Ingredients:
Smoked Chilies de Arbol peppers in White Balsamic vinegar
Chilies de Arbol BBQ Sauce
1/2 cup tomato paste
3 tbsp. Extra Virgin Olive Oil
3 tbsp. freshly squeezed lemon juice
2 tsp. garlic powder or 3 cloves finely minced garlic
1 tsp. freshly ground black pepper
zest of 1 lemon
salt to taste
Hot”Sauce”Rodz Chili de Arbol Hot Sauce to taste
After whisking the ingredients together and the oil is incorporated well, add salt to taste and then the hot sauce.
For more heat, add a very finely minced fresh hot pepper of choice and/or substitute/add one of our other sauces.
2 oz. bottle $10.00
Red Chilies de Arbol peppers brewed in White Balsamic vinegar and smoked to fully develop the desired level of smoke and sweetness and steeped again and blended in the same and more White Balsamic vinegar.
4 oz. bottle $17.00
