Jay Roberts // gloryfish

Jay's Roasted Garlic Fire Sauce

Cooking November 2012

This is a punchy, savory sauce made from some of the hottest peppers in the world, home grown in the beautiful state of North Carolina.

Use on: anything, but it's especially good in chili, soups, and other pot-based cuisine. It will add a richness of flavor and a solid slow lingering heat that doesn't compromise. This is not a tangy pimento sauce. This is a bold, slow burn, full mouth fire sauce.

Enjoy!
- Jay

Recipe

  1. Clean peppers, remove seeds, keep the ribs.
  2. Roast all veggies until a slight char forms.
  3. Move veggies to cooking pot, add a small amount of vinegar.
  4. Cook on high for 20 - 30 minutes.
  5. Blend, spice to taste, add vinegar to adjust consistency.
  6. Return to pot, heat sauce to 190 degrees and hold for 15 minutes.
  7. Bottle sauce, maintaining temperature.
  8. Refrigerate after opening.