Very Garlic Hot Sauce

This is quickly becoming our friends' and customers' favorite. It's hot, it's garlicky, it also has an unexpected depth and complexity of flavor.

This "very garlic" recipe started through a conversation and a bit of barter with a neighborhood gardener who grows one of the widest, and wildest, array of vegetables ever seen. I was walking on an errand one day, and admiring Mike's garden as I passed. On my return he was out working, we started talking and swapped some fresh vegetables for some hot sauces.  The following week he surprised me with a big bundle of the most flavorful garlic I had ever tasted.

The next batch of garlic hot sauce used his, rather than store bought, and that led the way: "Very Garlic Hot Sauce" was born.

Spoon some into a pasta or pizza sauce for the extra heat and garlic or try adding some to your salsa or other chip dip to tone down the heat without missing the very garlic flavor. Those who like their chip-dipping sauces on the hot side have been known to use this straight. 

This also goes quite well with any sausage; layer it onto your bun, add your bratwurst, onions, relish, even some mustard, and enjoy a big, bold take on your old favorite.