Roasted Garlic Hot Sauce

Description

Roasted Garlic Hot Sauce is a 12-bottle batch built around twelve full heads of garlic, slow-roasted at 325°F for 45 minutes until they’re sweet, soft, and the color of caramel. The roasted garlic is then blended with fresh red Fresno chiles, cider vinegar, a touch of honey, and Texas sea salt.

The heat is gentle — Fresno chiles sit around 2,500 Scoville, which is roughly half a jalapeño — but the flavor is enormous. The roasted garlic dominates in the best way. It’s the sauce we hand to people who say “I want flavor, not heat.” It almost always converts them into hot sauce people within a bottle or two.

Where to use it

Anywhere garlic belongs: roast chicken, pasta sauces, grilled flatbread, hummus, vinaigrettes, marinades, sandwich aioli, scrambled eggs, scrambled tofu, baked potatoes, cheese boards, white-bean dips. A teaspoon in a bowl of olive oil makes an instant bread-dipping sauce. Two tablespoons stirred into a pound of melted butter makes a sauce for shrimp scampi that takes three more minutes than the shrimp.

Ingredients

Fresh garlic (slow-roasted), red Fresno chiles, apple cider vinegar, Texas sea salt, raw honey, water, lemon juice. No thickeners, no stabilizers, no preservatives.

Heat level: 3/10

Mild. Use freely. Even kids who’ve expressed an interest in hot sauce can handle a few drops on eggs.

Best within 10 months of bottling. Refrigerate after opening.