Gin Roasted Pepper
This is our labor of love. It takes four days to produce 30 bottles of this sauce, and it is well worth it. We rehydrate dried peppers (Chile de Arbol and Guajillo) in Dogwood Distilling’s Union Gin. The gin leaves the peppers with a lovely botanical essence. We then blend them with roasted heirloom sweet red peppers from Rick Stephen Farms, that we have roasted, skinned and seeded. We finish it with some garlic, lime juice, Bee Local Honey, and Jacobsen Sea salt. We make fajitas with it weekly!