Tuesday, October 8, 2013

Fire Sauce

Photo courtesy of the Cooking Corner.

    Do you feel like adding a little zing to your wings for football season? Chef Tyler Weston of Roca Bar North shares his recipe for Fire Sauce. There aren't many ingredients, but they all pack a punch and are easy to assemble (if you're careful). Make sure to have a cold thirst-quencher ready.

Fire Sauce 
This image shows a Large Cayenne.
This image shows a Large Cayenne. (Photo credit: Wikipedia)
(Courtesy Tyler Weston of Roca Bar North)
8 oz. butter
3 oz. distilled vinegar
1 T. garlic powder
1 tsp. cayenne pepper

Melt butter in saute' pan. Stir in vinegar, garlic powder and cayenne and mix until evenly distributed. Cook for a couple of minutes. Pour all contents in to blender.

2 lb. habaneros
1 cup diced onions
1 cup diced green bell peppers
1 cup sliced jalapenos
1/2  cup of crushed red pepper
1/2 cup cayenne pepper
1 bottle of any favorite hot sauce (just for thinning, like Franks)

Deep fry habaneros whole (stems removed) until they are blistered.
Add habaneros and remaining ingredients to blender.

Blend on high for 3-4 minutes or until smooth texture.

Pour content into a metal mixing bowl. Add any bottle of hot sauce (no more than 12 oz.) to thin out mixture. Heat over double boiler for 5-10 minutes. 

Makes 2 quarts. (Perfect for hot wings.)
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