At Burn’s Night it is traditional to pour a dash of whisky on your haggis, this is often referred to as the whisky sauce. Well I thought about this and decided to come up with my own whisky sauce that is like a Scottish version of tabasco sauce and brilliant for jazzing up all sorts of things. What could be sassier than chilli and whisky together making this great Whisky Sauce.
Quite honestly this isn’t so much a recipe as putting two elements together leaving them for a week then separating the two and congratulating yourself on a jolly good job well done.
Yes, honestly as easy as that!
Keep it simple!
Like the best things in life this is simplicity itself. All I have done is pour whisky into a small bottle, you can actually use a half bottle of whisky to three fresh chillis. You want to pierce the chilli first with a needle so the flavour will come out. Pop that chilli into the bottle, shake it about a bit and set aside in the larder for a week.
Now timing is of the proverbial essence here. If you forget about it and leave the chilli in there for longer it will make the sauce hotter and hotter. Actually it all depends on who you may be giving this to. Is it someone who likes really hot stuff or that you want o give a shock to? Then leave the chilli in longer!
Pour whisky hot sauce into little tiny bottles and attach a label saying use as you would Tabasco sauce. You can also use this in cocktails for a real kick-up-your-heels Highland fling!
SCOTCH HOT SAUCE
- Half bottle of whisky
- 1 fresh red chilli peppers
- Pierce the chilli pepper with a needle to release the flavour
- Pop into whisky bottle and seal
- Shake well and set aside for a week then remove chilli and decant into small sterillised bottles
- Use as a hot sauce on food or in cocktails
PIN ME FOR LATER