TWO Pepper Hot Sauce
gourmet pecan wood smoked hot sauces
With the sweetness of roasted Anaheim peppers
to brighten the smokey heat of the Habaneros,
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. 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!
Yogurt dipping sauce
16 oz. Greek Style yogurt
3 oz. Extra Virgin Olive Oil
3 medium cloves of garlic
1 medium yellow onion
1/2 cup basil (finely chopped)
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 yogurt slowly until creamy.
DO NOT OVER BLEND!
Fold pepper and basil in a bowl and add the salt to taste and then the Sauce to taste.
Ingredients:
Smoked Anaheim and Habanero peppers in White Balsamic vinegar
2 oz. bottle $10.00
Anaheim Peppers and Habaneros twice smoked with Pecan wood and sun brewed with White Balsamic vinegar. This one has a great flavor depth and some good heat!
