Habanero Hot Sauce

I made this sauce last week and it is delicious, a definite step up from store bought hot sauces. It is not overpoweringly spicy and has great flavor to go along with the heat. Go out and give this one a try.

What's Cooking

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This recipe comes to us courtesy of my brother, who not only is an expert beer brewer, but an expert hot sauce maker as well. This hot sauce has depth, viscosity, flavor, texture and just a hint of sweetness. All of the ingredients are slow-roasted and simmered together with very little interference from anything other than a splash of apple cider vinegar. I had no idea that hot sauce could be this good. My brother has been sharing this sauce with his coworkers and never has any left over. However, he offered to share it with me after hearing me complain over beers about the spicy hot vinegar that passes for hot sauce in most restaurants, as we sat outside watching the fireflies light up the trees like Christmas lights, seeing if the shooting stars would trump them in brightness like we did when we were kids.  1-DSC_0040

The main ingredient here…

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A New Take on Deviled Eggs

Deviled Eggs

Last weekend I made some deviled eggs for Easter. Instead of making classic deviled eggs I decided to put a twist on this traditional Easter dish. For the first set of deviled eggs I spiced them up with some Siracha hot sauce and garnished them with thinly sliced scallions. These eggs with an Asian twist are a good change up from the classic. The Siracha is not overpowering and gives the eggs a subtle heat. For the second set of deviled eggs I added an avocado into the mix. These eggs were a big hit and gave a nice change of color to the egg plate. You can find the recipes for both below. Enjoy!

Siracha Deviled Eggs

Avocado Deviled Eggs