Sweet Heat Balsamic
Sweet Heat Balsamic
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Another customer favorite is our Sweet Heat Balsamic, a warm and inviting blend of our premium classic dark balsamic with garlic and peppers, offering a mellow, spicy finish. This versatile balsamic is perfect for adding a kick to cooked vegetables, pasta dishes, or baked chicken. It’s also fantastic mixed with your favorite oil for salads or bread dipping. For a unique twist, blend a bit into hummus for an extra layer of flavor, or add a dash to your homemade pasta or BBQ sauce. With Sweet Heat Balsamic, you can effortlessly elevate ordinary meals, turning every dish into a standout experience.
Ingredients: Premium Dark Balsamic Vinegar (4% acidity), Fresh Garlic, Fresh Serrano Peppers, Fresh Habanero Peppers
***1.6 oz sample bottles and 3 oz travel sized bottles are BPA-free PET plastic. The larger sizes arrive in glass bottles.
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Love it!
This is one of my favorites that use on almost everything. Eating my greens everyday is much more enjoyable when combined with Sweet Heat!
Unique sweet & heat flavor....Love It!
Steak with Coffee Marinade (Thanks to GROK and Cowboy Kent Rollins)
Ingredients:
• 2 each 12 oz. sirloin steaks
• 1 cup cold dark roasted coffee (leftover!)
• ¼ cup soy sauce (for umami and salt)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar (recommend California Balsamic Sweet Heat)
• 3 minced garlic cloves (cheat and use jar garlic)
• 1 teaspoon coarse ground black pepper
• 1 tablespoon Italian herb blend
• 1 tablespoon honey
• Seasoning (salt, pepper, garlic powder) after marinating
Directions
1. Whisk ingredients (except seasoning) until well mixed.
2. Place the steaks in a plastic Ziploc bag. Pour marinade over the steaks, until covered – squeeze out air. Place in the fridge for 6 to 8 hours. Turn every 2 hours.
3. Remove the steaks from the marinade and pat dry with a paper towel. Discard marinade. Spray steaks lightly with olive oil. Season with garlic powder, kosher salt, and coarse black pepper. Let rest on the counter for about 30 to 60 minutes to allow warming to room temperature.
4. Prep the grill (Weber or other with cover): go for high heat. Soak apple or hickory chips in water for 20 minutes, then drain. Just before putting steaks on grill, add wood chips to hot coals. Shut the lid and cook for about 3 minutes then flip and cook for another 3 minutes. Flip and rotate steak and cook for 5 minutes, then flip for another 5 minutes. Steaks should reach 135 - 140 degrees for medium.
5. Remove from the grill and let rest for 5 to 10 minutes. Slice and serve.
One of my favorites, provides some heat but not overpowering. Great on salads and veggies. If you don’t want a boring salad this is the answer.
