Fire Hot Sauce

gourmet pecan wood smoked hot sauces

This sauce was designed to be used whenever

you would use a very hot sauce or barbecue

sauce. The Bhut Jolokia, aka Ghost, Pepper is

known as the hottest pepper in the world and

the Habanero isn’t too shabby, so...


A very 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.


Try it in a yogurt sauce with Blue Cheese,chives and garlic or a Bloody or Virgin Mary or other spicy beverage.


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!

Hot and Sour Dipping Sauce

1/2 cup water

2 tablespoons soy sauce

3 tablespoons honey

Hot”Sauce”Rodz sauce of choice

2 tbsp. unseasoned rice wine vinegar

1 tablespoon cornstarch

1 tablespoon Extra Virgin olive oil

2 tablespoons grated fresh ginger

4 cloves garlic minced

juice and zest of 1 lemon


Whisk the soy, water and corn starch together off heat. On a medium heat continue to whisk until thickened. Remove from heat and add the honey and Olive oil. When room temperature add the remaining ingredients with the hot sauce last to taste.

Ingredients:

Smoked Habanero, and Bhut Jolokia peppers in Balsamic and White Balsamic vinegars

2 oz. bottle  $12.00

NEW FORMULA...

HOTTER

Newly reformulated with more Ghost (Bhut Jolokia) peppers, this is a major step forward, and yet it has a very rounded, savory feel! The smoke and sun brewing make this a don’t miss!