Prickly Pear Habanero Hot Sauce
gourmet pecan wood smoked hot sauces
Prickly Pears are the fruit of the Prickly Pear cactus and when eaten carefully is very sweet and juicy with many hard little seeds throughout the flesh. It is reduced down to a very sweet syrup for this use.
In the style of the Balsamic Reduction sauce, this sauce was designed to be used as a sweet, sour and hot sauce, great on Ice Cream, Fruit, seafood, poultry and any other sweet sour and hot dish.
A little goes a long way!
As a savory vinaigrette or glaze (use oil of choice) for Seafood (Fish and Shellfish), Poultry and Meats, Veggies and Stir Fry. Add to salad dressings of any kind. It’s a great addition to dipping sauces!
Use in a Mojito, Julep (or other beverage that has mint in it... including iced tea with mint), a Sour, Margherita or a Bloody Mary
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!
Ingredients:
Smoked Prickly Pear and Habanero peppers in Pecan wood aged White Balsamic vinegar.
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 or lime
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.
The Prickly Pear cactus, a.k.a Nopal, fruit is surprisingly sweet! They are smoked/roasted and sun brewed w/ White Balsamic vinegar and blended w/ smoked/roasted sun brewed habaneros! SWEET, SMOKEY and HOT!
This is a limited production of about 150 bottles... don’t wait to long!
