Confounded by the array of hot sauces in your refrigerator door? Chef Garrett set out to create a single sauce that would rule them all, developing his Hott Sauce #1 in 2011. With a chef’s touch, he hand roasts fresh jalapeño and habanero peppers with tomatoes, then blends them with vinegar and sieves them until smooth. He then adds spices that lend depth of flavor but also have a cooling effect that tempers the peppers’ heat. The resulting hot sauce is sharply piquant yet balanced and complex. Great for dipping, it’s also a versatile player in marinades, sauces, braises and more.
Following on the success of his Hott Sauce #1, Chef Garrett set out to create a milder green chile sauce that still had more depth than others on the market. With a chef’s touch, he hand roasts poblano and serrano peppers with tomatillos, then blends them with vinegar and sieves them until smooth. He then adds fresh cilantro, complex spices and just enough agave nectar to temper the peppers’ heat. The result is a milder hot sauce with fruity, vegetal flavors. It’s excellent as a marinade for fish or chicken, or enjoy it as a dip or sauce for a range of Latin-inspired dishes.
Hott Sauce #1: Red and green peppers, tomatoes, vinegar, habeñero peppers, onions, jalapeño peppers, garlic, dry chilies, water, salt, olive oil, honey, molasses, spices.
Hott Sauce #2, Verde:Tomatillos, poblano peppers, onions, serrano peppers, white wine vinegar, agave nectar, garlic, coriander, cilantro, bay leaves.
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|NW Elixirs #2 Verde Hott||No Longer Available|