Doc Hogs Suck Sauce

Doc Hogs Suck Sauce Recipe - Spicy and Savory Sauce Recipe

Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Doc Hogs Suck Sauce is a fiery and flavorful hot sauce that will add a kick to any dish. Made with a combination of habaneros, ancho chili, pasilla pepper, and other ingredients, this sauce is perfect for those who love spicy food.

History

This recipe for Doc Hogs Suck Sauce has been passed down through generations in the Doc Hog family. Originally created by Doc Hog himself, this sauce has become a staple in many households for its bold and intense flavor.

Ingredients

20 habaneros, de-stemmed, seeds and white parts removed
1 dried ancho chili, de-stemmed, seeds removed
1 pasilla pepper, de-stemmed, insides cleaned and flattened (as much as possible)
0.5 cup of white vinegar
handful of chopped cilantro
0.5 cup low-salt chicken broth
1 tbsp kosher salt
2 tbsp raw sugar
1 lime, squeezed
0.67 sweet (white) onion
20 oz (567 g) chopped tomatoes (Pomi®)
1 mandarin orange, peeled
ground black pepper

How to prepare

Combine the ingredients in a blender, excluding the chile peppers (habaneros, ancho, and pasilla).
Hold the ancho chile over a flame, keeping it a few inches above to prevent excessive burning (a slight char is desirable), for approximately 90 seconds, turning to evenly heat.
Place the pasilla pepper in the oven on broil (high) for about 10 minutes.
Toast the habaneros on a skillet over medium heat for approximately 7 minutes.
Transfer the peppers to the blender and blend vigorously.

Variations

For a milder version of Doc Hogs Suck Sauce, reduce the number of habaneros used. You can also add more sugar to balance out the heat.

Cooking Tips & Tricks

When handling hot peppers, be sure to wear gloves to avoid getting the oils on your skin. Be cautious when toasting the peppers to prevent burning, as this can affect the flavor of the sauce. Adjust the amount of habaneros to suit your spice preference.

Serving Suggestions

Serve Doc Hogs Suck Sauce as a condiment for grilled meats, tacos, or eggs. It can also be used as a marinade for chicken or shrimp.

Cooking Techniques

Toasting the peppers adds a smoky flavor to the sauce, while blending the ingredients creates a smooth and creamy texture.

Ingredient Substitutions

If you can't find pasilla peppers, you can substitute with another mild chili pepper. You can also use canned tomatoes instead of fresh for convenience.

Make Ahead Tips

Doc Hogs Suck Sauce can be made ahead of time and stored in the refrigerator for up to two weeks. The flavors will continue to develop over time.

Presentation Ideas

Serve Doc Hogs Suck Sauce in a small jar or bottle for a rustic and homemade look. Label the sauce with a creative name and use it as a gift for friends and family.

Pairing Recommendations

Doc Hogs Suck Sauce pairs well with grilled meats, seafood, and vegetables. It can also be used as a dipping sauce for fries or chips.

Storage and Reheating Instructions

Store Doc Hogs Suck Sauce in an airtight container in the refrigerator for up to two weeks. Reheat in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

Each serving of Doc Hogs Suck Sauce contains approximately 30 calories.

Carbohydrates

Each serving of Doc Hogs Suck Sauce contains approximately 5 grams of carbohydrates.

Fats

Each serving of Doc Hogs Suck Sauce contains approximately 1 gram of fat.

Proteins

Each serving of Doc Hogs Suck Sauce contains approximately 1 gram of protein.

Vitamins and minerals

Doc Hogs Suck Sauce is rich in vitamin C, thanks to the habaneros and other peppers used in the recipe. It also contains small amounts of vitamin A and potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Doc Hogs Suck Sauce is a low-calorie, low-fat condiment that adds a burst of flavor to any dish without adding excessive calories or fat.

Summary

Doc Hogs Suck Sauce is a spicy and flavorful hot sauce that will add a kick to any dish. Made with habaneros, ancho chili, and other ingredients, this sauce is perfect for those who love bold flavors.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a hot summer day, and I was visiting my dear friend, Mrs. Jenkins, who lived down the street. Mrs. Jenkins was known in our small town for her delicious barbecue dishes, and I had been begging her for months to share her secret sauce recipe with me.

As we sat sipping sweet tea on her porch, Mrs. Jenkins finally relented and handed me a tattered piece of paper. Written in faded ink were the words "Doc Hogs Suck Sauce." I looked up at her in disbelief, and she simply smiled and said, "This is the recipe that has been passed down in my family for generations. It's a special blend of spices and flavors that will make your barbecue the talk of the town."

I thanked Mrs. Jenkins profusely and rushed home to try out the recipe. The first time I made the sauce, I followed the instructions to a tee. I mixed together ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, and a secret blend of spices that Mrs. Jenkins had whispered to me. I let the sauce simmer on the stove for hours, the aroma filling my kitchen and making my mouth water in anticipation.

When I finally tried the sauce on some ribs that I had grilled, I was blown away by the depth of flavor. The sauce was tangy and sweet, with a hint of heat that lingered on my tongue. It was unlike anything I had ever tasted before, and I knew that I had stumbled upon something truly special.

From that day on, Doc Hogs Suck Sauce became a staple in my kitchen. I made it for family gatherings, neighborhood barbecues, and even entered it into the annual cook-off at the county fair. Each time I served the sauce, it received rave reviews, and people would beg me to share the recipe with them.

I always smiled and told them that it was a family secret, passed down through generations. But deep down, I knew that the true credit belonged to Mrs. Jenkins, who had shared her most prized possession with me that hot summer day.

Over the years, I have tweaked the recipe slightly, adding a pinch of this or a dash of that to suit my own tastes. But the core ingredients and flavors remain the same, a testament to the legacy of Mrs. Jenkins and her family.

As I sit here now, stirring a pot of Doc Hogs Suck Sauce on the stove, the memories of that day flood back to me. The laughter shared with Mrs. Jenkins, the smell of barbecue wafting through the air, the taste of that first bite of ribs smothered in the sauce.

I am grateful for the recipe that Mrs. Jenkins shared with me, as it has become a cherished part of my own culinary repertoire. And I know that as long as I continue to make and share Doc Hogs Suck Sauce, her legacy will live on in every tangy, sweet, and spicy bite.