Holy Hell Hot Sauce

Yields
2 cups

from Chef David Guas, Bayou Bakery, Coffee Bar & Eatery Arlington, Virginia

2 tablespoons cooking oil

1 cup onion, chopped

¼ cup bell pepper, diced

¼ cup celery, diced

2 cloves garlic, minced

4-5 Roma tomatoes, diced

2 cups vegetable stock or low-sodium chicken stock

2 tablespoons cornstarch

2 tablespoons cold water

Kosher salt to taste

Henry Family Farm’s Ghost Pepper Hot Sauce to taste

Note: you can substitute another hot sauce if you are unable to find this brand

Heat oil in a medium sauté pan over medium heat. Add onions, bell pepper, celery, and garlic and sauté until translucent. Add tomatoes and stock.
In a separate dish, mix the cornstarch with cold water.
Stir cornstarch slurry into pan and reduce heat to medium low. Season with salt and as much hot sauce as you can handle! (Add sauce a few drops at a time, tasting along the way and adding more if needed.)

Chef Guas pairs this hot sauce on his Spicy Crawfish Tamales.

Print Recipe