Why do I call this Danger Sauce? Well, because I can. Try it, and tell me if you don’t think it’s dangerous!

Ingredients:

• 1 1/2 cups Orange Juice
• 1 cup tamoato sauce
• 1 1/4 cups beer (I Barking Squirrel, a malty lager)
• 1 chipotle pepper in adobo sauce
• 1 tbsp cider vinnegar
• 3 tbps guava paste, or 1/3 cup guava jam
• 1 tbsp raw (turbinado) sugar
• 1 tsp salt – I like non-iodized sea salt or pink salt
• 1 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp roasted cumin
• 1 tsp grainy mustard

The nerves in the penis need to store more blood than the viagra rx surrounding veins. The user will have the ability to cope with his embarrassment vardenafil sale and feelings of inadequacy as well as their own feelings of disappointment. It increases the holding power and can lowest price for cialis also cause enlargement in tissues. Hence, most of the patients were still deprived from the treatment because they couldn’t afford that drug. check to find out more cialis online
Measure out the OJ, beer, and tomato sauce into a saucepan and bring to a simmer, stirring occasionally. Meanwhile, get the dry ingredients ready. Chop the chipotle with it’s sauce. I have a hand-blender, so I add a touch of orange juice to the chipotle and whirr it up, making a nice paste I can add a bit at a time.

Once the liquids have reduced by about 1/4, add the dry spices, vinegar, guava sugar and mustard. Stir thoroughly, particularly if using guava paste – you want it to dissolve fully.

Let it simmer (stirring occasionally) for another 5-10 minutes, then taste to see if more orange or guava is needed, or more salt or pepper, then add about half of the ground chipotle. Stir, and after 5 min taste again. The hotness is up to you, add the rest of the chipotle if you like a kick to it, leave it out if you like a slow simmer from your chipotles. Or add more if you are a real hot pepper lover.

Simmer for 10 minutes more, then cool, and store in the fridge. Keeps for several weeks.

This sauce is great for glazing as well as a little dipping on the side. Goes great with poultry, but also darn tasty with pork. I would love to know what you think, so if you decide to make this sauce, leave a comment below. Enjoy!