Old Crow Fire Sauce

I once tried to make my own hot sauce. It was something like a bunch of jalapenos, garlic and vinegar in a food processor. Let it sit for a while. Strained it and voila: vinegar with a slight kick of heat and some green color. Disappointing at best, gross is probably more accurate though.

I gave it a few years to think about my mistake and I thought that it was finally time to redeem myself. I found a recipe for Whiskey Hot Sauce and made a couple changes. First, go big or go home - habaneros all the way. Second, the woman used a $40 bottle of bourbon for her whiskey and I used some dirty ass Old Crow. Finally, I made a double batch. This was a mistake that was realized once excess liquid started pouring from the food processor and spreading spicy habanero joy to nearly every surface of the kitchen. I cleaned it up and my hands felt like they were on fire for hours afterwards. (Read: don't make a double batch.)

If and when I make it again there are a couple changes (other than making a single batch) I will make. I'll use a little less brown sugar and a little less chipotle pepper. This recipe is a fantastic starting point though.

2 tbsp apple cider vinegar
2 tbsp chipotle peppers in adobo, chopped
1/4 cup habaneros, diced with as many seeds as you want to brave
1/2 cup carrot, peeled and diced
1/2 cup white onion, peeled and diced
1/4 cup bourbon
Juice from 1 lemon
1/2 cup brown sugar
1/4 tsp cumin
1 tbsp salt


Add the vinegar to 1 cup of water and bring it to a boil. Add peppers, carrots, and onions. Simmer on low for 20 minutes.

Add everything else. Stir and simmer for 4 minutes.

Move it to a blender / food processor and puree it up. Let it cool and pour it into bottles. I used an old beaver mustard bottle and an old hot sauce bottle.



Here is some of it on a quesadilla. It's boss... especially if mixed with sour cream.