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strangest ingredient in your hot sauce?

Lingonberries 
 
 
i came up with this on the spot during a throwdown here, and can't wait until i actually have enough lingonberries to do this on a larger scale 


Lingonberry-Rocoto Sauce:

100grams mixed rocotos and manzanos (mostly rocotos)
150 grams lingonberries
15 grams shallot
2.5 oz Pineapple juice
2 heaping Tablespoons wild oak honey
1 tsp agave nectar
1 Tbsp manzano powder for just a little more kick

saute shallots and peppers
add pineapple juice and lingonberries
cook on medium for 5 more minutes
use immersion blender until smooth
add 1tsp of Agave nectar
add wild oak honey to taste (i went with about two heaping tablespoons)
continue to blend until thoroughly mixed
bring to boil for 1 minute
allow to cool
( IMO this sauce is better served warm paired with things like {waffles, or crepes} , or served cold with meats {think served with charcuterie and crackers, or spread on a cold cuts sandwich})  :drooling:  
 
 
 
 
 
 
 
:cheers: 
 
imo hot sauces are underutilized with desserts 
 
this topic reminded me that.  :cheers:  to that 
 
i just whipped up this quick sauce with Strawberrys, Rocotos, Sugar Rush (peach and cream), Agave nectar and coconut vinegar
and drizzled it over some leftover key lime pie 
it is really good  :drooling:   and not just b/c i've been day drinkin  :lol:
 
1nKqut5.jpg

 
 
 
:cheers: 
 
spicefreak said:
Nothing wrong with a little sauce on key lime pie but that looks like it's more strawberry sauce than it is lime.
1 piece of pie left, a whole lot of strawberries, a few fresh runty early pods, and what seemed like a good idea at the time :lol:
yes i did go heavy on the halved strawberries and the sauce but it was delicious  :D
 
 
 
 
 
 
 
 
:cheers:    <------- Coffee 
 
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