Page 333 - C:\Users\ralph\Documents\Flip Book\

Gas grill boys

Controlled Burn Hot Sauce

(I stole this recipe fair and square)

Ingredients

1 pound of pepper blend PEPPER BLEND
1/3 cup sweet KC style barbeque Sauce (seeded)
1/cup white vinegar

1/8 cup balsamic vinegar ½ lb sweet red Bell Peppers
¼ cup Triple Sec (orange liquor) ¼ lb Habanera or Scotch Bonnet
4, cloves of garlic (minced) ¼ lb fresh red Jalapenos
½ small Onion (chopped) ¼ lb red Serrano
1,4oz can chipotle in adobo sauce
1 tbsp fine grated ginger
½ tbsp black pepper
2 tsp kosher salt
1 tsp dried oregano
¼ tsp mustard powder
½ cup pineapple juice
Juice of 1 lime
½ tsp vanilla extract
½ tsp liquid smoke (optional, I like it)

Lagniappe

Start with a good pair of gloves and maybe even some safety glasses, gas mask, you get the picture. Cut
the peppers longwise and remove the seeds leaving the white veins.

Chop them into about ½ inch chunks and place them in your food processor along with the BBQ sauce
and puree till slushy. Dump into a 2 quart non reactive pot; add the two vinegars and the Triple Sec.

Peel the garlic and onion and chop into small chunks. Place the garlic, onion, and remaining ingredients in
a food processor and puree. Add the mixture to the pot and mix it well.

The next step is the cooking and I would recommend you do it outside on a grill or side burner as it is
going to put off a very strong vapor smell for awhile. Bring the mix to a boil, then dial it back to a simmer
and let it burble for about 30 minutes with the gloves on.

Put in clean glass tight lidded containers or bottles and age the sauce for a week or two in a refrigerator to
preserve its bright red color. Bottle it with the chunks or run it through a mesh strainer for a sauce more
like a commercial hot sauce.

This Sauce also works well as an ingredient in barbecue sauces or other dishes. Use it in chili recipes.
Drizzle it on eggs, clams and oysters, burgers, fajitas, burritos, pizza, hot dogs, burgers, in baked beans, or
anything Cajun or Creole, and a lot of Chinese and Mexican dishes. Mix it 1:1 with fresh chopped tomato
and a little cilantro for a killer salsa. Mix it 1:1 with catsup to make a killer shrimp cocktail sauce. Add
Worcestershire, soy, oil, and honey for a smokin' wing sauce. As you can see, it is chunky, but it can
easily be run through a strainer to make a pucketa sauce. You get the picture. It is a good building block

333