Four Pepper Hot Sauce
gourmet pecan wood smoked hot sauces
With the sweetness of roasted Red Bell and
the earthiness of roasted Poblano peppers to brighten the smokey heat of the other two, this sauce was designed to be used whenever you would use a hot sauce or barbecue sauce.
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.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!
Tofu dipping sauce
16 oz. soft tofu cut into 1” cubes
3 oz. Extra Virgin Olive Oil
3 medium cloves of garlic
1 medium yellow onion
1/2 cup chopped basil
Hot”Sauce”Rodz sauce of choice
1/2 tsp. freshly ground black pepper
Salt to taste.
In a blender, start with 3oz. of Extra Virgin Olive Oil, onion and garlic and start on the grate speed. Add the tofu cube wise and then increase the speed to blend until creamy. Add pepper and basil at a slower speed and add the salt to taste then the Sauce to taste.
Ingredients:
Smoked Chilies de Arbol, Red Bell, Poblano and Habanero peppers in White Balsamic vinegar
2 oz. bottle $10.00
Red Bell Peppers, Ripe dark Poblano Peppers, Red and
Green Bird Chili and Habaneros with Pecan wood aged White Balsamic vinegar. Mildly sweet, sour and not TOO hot.
bottles