1 lb fresh Brussel Sprouts
1/4 lb thick cut bacon (optional)
2 Tbls Butter
SaSo Chile Pequin Hot Sauce
Juice of 1/2 Lime
Salt and Pepper to taste
Preheat oven to 400 degrees. With a knife, trim the hard ends off the sprouts and then slice them in half length wise through the core. Cut the bacon into small chunks and cook in an ovenproof skillet over medium heat until crispy. Transfer the bacon to a plate lined with a paper towel and let cool. Drain the grease from the skillet and add the sprouts cut side down. If you are planning to make these sprouts without the bacon, add some EVOO to the skillet. Raise to medium high and sear until sprouts begin to sizzle.
Put the skillet in the oven and roast until sprouts are deeply browned, about 8 minutes, then shake the pan to redistribute and flip them over. Pull the pan from the oven when sprouts are bright green and fairly tender (about 10 more minutes depending on how large they are.) Return the skillet to the stove top, and cook over medium heat. Stir in bacon and the butter. Cook a few more minutes, while continuously stirring.
Place the mixture in a bowl and drizzle SaSo’s Chile Pequin Hot Sauce on top. Add the juice of 1/2 lime and stir well to combine. Season with salt and pepper to taste if desired.