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Dillo's Bock Beer Hot Sauce

Armadillo

Armadillo

Tonight I cooked the long planned hot sauce with Bock beer.

Here's the peppers. I used peppers on the more smoky or tart side of flavor: Cayenne, Tabasco, Tepin, Orange Thai, red Rocoto and PC-1.
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I squeezed some cloves of garlic, cut some onions. I marinated the mixture in 500 ml of Oettinger Bock Bier, salt and brown sugar.
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One bottle of Bock into the sauce, one bottle into the Dillo!
 
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That's what goes into the blender.
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I cooked the blended mixture, then added 250 ml of Bock beer vinegar.
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I simmered down the sauce.
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And that's the bottles:
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Done! Into the fridge they went. Tomorrow I will seal the bottles with shrinking seals.
 
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Not sure if i have ever had a bock beer but i have had lots of hefeweizens - Anyways lots of pictures gotta love that and i really like the style of bottles you decided to use.
 
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Bock beer, and bock vinegar... hmm, I need to come up with a name for that sauce.....

Double Bock Aftershock
 
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For lunch we picked up some pizza today so I had the opportunity to test the sauce. It's a bit smoky and malty, the maximum heat is less than that of a habanero sauce but it also lacks the chinense delay of heat, it is straight forward so it smacks you right in the face. Nice! I will have to cook that one again!
 
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