Smokies Revenge - Ancho-Chipotle Brown Ale pepper sauce.
2 cups Rocky's Revenge Brown Ale
1/2 cup water
1 tsp ground Ancho pepper
1 tsp ground Chipotle pepper
7 cloves / @ 1 head of garlic
1 tbsp organic cocoa nibs / unsweetened cocoa
2 tsp molasses
1 tbsp quality salt
@ 15 dried Ancho peppers
When processing-finishing:
1 1/4 cups organic apple cider vinegar
Above is mild version. For hot sauce version, add 1 more tsp of ground Chipotle pepper, or a few peppers from Chipotles in Adobo sauce, and hotter ground pepper to taste. I'd add about 6 good dashes of Seasoning from Hell, the no-salt ground Habenero seasoning I like.
Rehydrate peppers in hot water for @ 20 minutes. Put all the top ingredients together in a pot, with the garlic crushed / chopped, or even roasted if you like. Put the heat on low. Tear or cut stems off the rehydrated peppers. Dump the seeds in the pot, cut the peppers into smallish pieces with a kitchen shears and add those. Bring to a very low boil, covered. Reduce heat and let simmer for about 30 minutes. I leave it covered so I don't lose hot sauce volume. Put it in a container in the fridge to cool. When it's cool, add the cooked pepper mixture to a food processor with the vinegar and process to your desired consistency.
This one is dark, smoky, tart and with a sneaky fiery pepper flavor. You can spoon it on eggs or meat or rice & beans.
