When I solved the dry-aged picanha problem for you I ended with a great piece of meat that I didn’t want to waste. So I cooked it to perfection and made a terrific hot sauce to go with it.
Just a warning. This is a hot sauce that gets you really fired up.
- 8 madam Jeanette peppers
- 2 shallots
- 3 cloves of garlic
- handful of chives
- handful of parsley
- juice of 1 lime
- 2 tbsp of olive oil
- Put all the ingredients in a blender and pulse it to a smooth puree.
- Add 2 tbsp of olive oil and give it one quick pulse.
Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.