The ‘Quantum’ Series of Hot Sauces is dedicated to those souls that have opined the need for a HOTTER yet

not just hot, but flavorful... well here’s the first, the

Pecan Wood Smoked ‘Quantum’ Habanero Hot 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.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


 

‘Quantum’ Habanero Hot Sauce

gourmet pecan wood smoked hot sauces

You’ve never had a hot sauce like this!

Ingredients:

Smoked Habanero peppers in Balsamic and White Balsamic vinegars

2 oz. bottle  $15.00

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.

Orange Habaneros are used with a new process involving my new solar brewer with Pecan wood aged White Balsamic vinegar and smoking with Pecan wood and finally blended with White Balsamic vinegar  and 10 yr. aged Balsamic vinegar. Super smokey and SUPER HOT!