Notch

Do you remember Emeril Lagasse?  I saw him doing an infomercial for the Air Fryer last night.  He's an amazing Chef, has many restaurants, and is probably the biggest influence on my culinary attitude.  Well he had a thing, "Kick it up a Notch".  Exponentiate the Spice...

OK, yeah I can do that, but the people that eat my food can't always handle the level of Heat that I like.  So, this has spawned an idea to push the spice over to the side.  I call it Notch.  It's a little condiment cup of Hell Fire that you use to Kick it up a Notch.  I'll start with some Habaneros...

You want the "Notch" to be potent.  You want a little to go a long way.  There is no better way to do this than Capsicum Chinense, aka Habanero, or Bhut Jolokia, or Naga Jolokia...  Really Forkin' Hot Chiles...

I also want to add some flavor to this mix, not just heat.  So, I'll combine Garlic, White Onion, Water, Bragg Vinegar, and Sea Salt in a Sauce Pan, and simmer this mixture down for around half an hour.  Make sure that your exhaust fan works before doing this because this mixture is very odoriferous, and can actually hurt you.

 Once this mixture is cooked put it in the blender, and turn it into a smooth liquid.  This took some time on the high setting.  I have made a lot of sauces that turned out like a paste, and that is not what you want here.  You want a thick liquid that can be portioned one drop at a time.  Yeah, it is that hot.  Notch is meant to kick up the Heat Level of the Food.  One drop here, a couple bites later, another drop there.  Then, BAM!  Culinary Nirvana...