This unique marinade/sauce is made with balsamic vinegar, home-made ketchup and the trusted heat of our Rousay Red #5 hot sauce. The flavour is definitely balsamic but hot! Use as a marinade for meats, drizzle as a topping on salads or pizza or use it to add flavour to any rice dish. Add to olive oil and use it as a bread dip.
Balsamic Burn Marinadewas purely a result of the pandemic lockdown in 2020. Val is from North Tonawanda and Western NY is famous for Chiavetta's sauce, a brown vinegar based marinade used primarily on chicken. The towns of Western NY often have fundraisers selling bbq'd Chiavetta's chicken and we always had access to an ample supply. Until 2020. Unable to visit Val's family in the States our stockpile of Chiavetta's disappeared rapidly.
Faced with no timeframe to be able to procure more we took matters into our own hands and tried to create something similar. Balsamic vinegar dominates the taste and is followed up with the heat from our trustyRousay Red #5hot sauce. Throw in some roasted sesame seeds, old fashioned mustard and homemade ketchup and you have something that is, well, delicious. The only way I can think of describing it is kinda of like a teriyaki sauce gone sour with added heat. Maybe. You'll have to try for yourself and tell me what it tastes like!
This unique marinade/sauce is made with balsamic vinegar, home-made ketchup and the trusted heat of our Rousay Red #5 hot sauce. The flavour is definitely balsamic but hot! Use as a marinade for meats, drizzle as a topping on salads or pizza or use it to add flavour to any rice dish. Add to olive oil and use it as a bread dip.
Balsamic Burn Marinadewas purely a result of the pandemic lockdown in 2020. Val is from North Tonawanda and Western NY is famous for Chiavetta's sauce, a brown vinegar based marinade used primarily on chicken. The towns of Western NY often have fundraisers selling bbq'd Chiavetta's chicken and we always had access to an ample supply. Until 2020. Unable to visit Val's family in the States our stockpile of Chiavetta's disappeared rapidly.
Faced with no timeframe to be able to procure more we took matters into our own hands and tried to create something similar. Balsamic vinegar dominates the taste and is followed up with the heat from our trustyRousay Red #5hot sauce. Throw in some roasted sesame seeds, old fashioned mustard and homemade ketchup and you have something that is, well, delicious. The only way I can think of describing it is kinda of like a teriyaki sauce gone sour with added heat. Maybe. You'll have to try for yourself and tell me what it tastes like!
