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"Yes, brothers and sisters, what you have here is the elixir of life.  Sauce Boss' own Liquid Summer Hot Sauce--the hot sauce for the new millennium. I'm here to testify--this sauce is Goood!! All natural ingredients, no preservatives, no stabilizers. SHAKE WELL! SHAKE IT! Shake everything you got! Shake it all up!" Liquid Summer Datil Pepper Hot Sauce is my own recipe, using a very special pepper called the datil. Datils were brought to the Saint Augustine, Florida area over 200 years ago by Minorcan colonists. The datil pepper is a cousin of the Caribbean habanero pepper, very hot, but with a funky flavor that is much more than just hot. Liquid Summer Hot Sauce is so full of flavor and great on meat, seafood, salads, beans, eggs, and talk about a killer Bloody Mary. 

Order Liquid Summer hot sauce today! 

Watch the Gumbo Video

If a guitar player can make gumbo, you can make gumbo.  
2 cups flour 
1 1/2 cups oil 
1 chicken, cooked and de-boned 
1 gallon of chicken stock 
2 large onions 
2 large green peppers 
1 pound smoked sausage 
2 medium zucchini 
1 pound okra 
1 pound of shrimp 
1 pint of oysters 
1 pound of crawdads 

Make a roux: mix 2 cups of flour into 1 1/2 cups hot oil. Cook on high, stirring constantly until brown. Add the chicken, chicken stock, onions, and green peppers. Bring to a boil, then simmer down. Add salt to taste and a whole bottle of . . . (drum roll) BILL "Sauce Boss" WHARTON'S LIQUID SUMMER HOT SAUCE. Slice and add: 1 pound of smoked sausage, 2 medium zucchini, and 1 pound of okra. After the okra is done (about 10-15 minutes), turn up the heat, and add shrimp, oysters, and crawdads. Cook for 3 minutes, or until seafood is just barely cooked. Serve over rice and splash with more Liquid Summer Hot Sauce.

Note: This recipe feeds 8-12 people. If you are a venue looking for the list of ingredients you need to prep for a Sauce Boss performance,  Get a PDF for Sauce Boss perfornance gumbo rider HERE