You don’t always have to start from scratch. Sometimes you can tweak an already great product. Last week we amped up some Frank’s hot sauce.
We soaked and drained some guajillo peppers. We added Bulleit bourbon, sliced jalapeños with seeds, smoked paprika and rendered Edward’s bacon fat. Bring the mix to a simmer.
Allow it to cool and put in a blender with ramps, both tops and bottoms. Purée, adding a splash of red wine vinegar. Strain and use. It’s a thicker sauce with amazing flavor. It was made to go with Shrimp & Grits, but we’re putting it on everything. Try it on scrapple.
