Habanero Hot Sauce
gourmet pecan wood smoked hot sauces
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.Try it in a yogurt sauce with Blue Cheese, chives and garlic.
Try it in a Bloody or Virgin 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 Habanero peppers in Balsamic and White Balsamic vinegars
2 oz. bottle $10.00
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.
Red, Orange and Yellow Habaneros twice smoked with Pecan wood and sun brewed with Pecan wood aged White Balsamic vinegar and 10 yr. aged Balsamic vinegar. Super smokey and HOT!
