Bold Chili Scorch Style Hot Sauce

gistfile1.txt

# Bold Chili Scorch Style Hot Sauce
## The Pepper Base:
  • ~1-2 hybrid peppers (jalapeño × ghost pepper cross)
  • 1-2 habenero peppers 
  • 6-8 ripe red jalapeños

## The Aromatics & Depth:
  • 1 head of garlic (unpeeled, for roasting)
  • 1 shot (1 oz / 30 ml) strong brewed espresso
  • 1 small shallot or 1/4 small red onion

## The Acid & Balance:
  • 1/4 cup organic grain vinegar
  • 2 tablespoons aged balsamic vinegar

## Spices & Seasoning:
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground allspice
  • A pinch of black pepper

Method
1. Sauté the red onions/shallot in a small cast iron skillet, until it's a little brown, toss it into the blender jar, dump the espresso, vinegar, and all spices, let it chill out while you do the roasting.
2. Fire-Roast: Crank gas grill to high. Toss whole peppers and unpeeled garlic directly on hot grates. Turn frequently until skins are blistered. Pull, place in a bowl, and cover for 10 minutes to steam.
3. Prep: Squeeze garlic cloves from skins. Remove pepper stems. W
4. Blend: Toss the roasted peppers and garlic mixture into the blender jar.
5. Purée: Blend on high for 60-90 seconds until silky smooth. Add a splash of grain vinegar or water if needed for consistency.
5. Simmer (optional) & Bottle: Simmer in a small saucepan for 5 minutes (don't worry if you want to skip this). Bottle in a clean, sterilized glass container. Or a leftover ketchup squeeze bottle. Whatever.