About Hot"Sauce"Rodz
Description:
My Gourmet Pecan Smoked Hot Sauces are made with a process where the peppers are smoked/roasted/dried with pecan wood, soaked in pecan wood aged White Balsamic vinegar and smoked again and brewed with more White Balsamic vinegar in a parabolic solar brew unit to develope their sweet smokiness and tempered heat (relatively!) and then blended with the vinegar mix ap
propriate to the sauce. The smoker is not used for meat/poultry/fish so no oily tastes are imparted and there are no additional ingredients, with the exception of Corriander in the Green sauces and Vanilla Bean in the Balsamic Reduction sauce. The Start of it all:
I am an avid gardener, utilizing (to the best of my abilities in an urban environment) natural and organic gardening practices, avid amateur culinary chemist and all around gadgeteer. Mix that with my love of BBQ methods of the world and my love of spicy (probably out of character for a white boy from the Midwest) add several years of experimentation with recipes in my head and you see in these sauces the beginnings of what I am going toward. The Habanero Sauce came first, but then I wanted a dessert sauce... Enter the Balsamic Reduction. At first I intended for it to be used where the Italians would use a regular Aged Balsamic Reduction sauce, but with a heat and added complexity that the peppers could add. it was OK, but needed more... Enter vanilla beans and pecan wood aged White Balsamic vinegar to the mix and I have seen the light! Vanilla Ice Cream, Chocolate Ice Cream, Coffee Ice Cream, coffee, beer, ale, stout, fruit, fish, chicken, meats (my friends tell me, I don't eat red meat)... I think you get my drift. The other sauces come out of filling other niches I've found needed filling. Look for infused oils and speciality mustards in the future as well as other pepper blends!
