Red Fire Hot Sauce
gourmet pecan wood smoked hot sauces
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 Second, the
Pecan Wood Smoked Red Fire 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
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 Red Habanero and Red Ghost peppers in White Balsamic vinegar
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.
Red Habaneros and Red Bhut Jolokia (Ghost) peppers 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 . Super smokey and SUPER HOT!
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