Reviewed: Dec. 25, 2012

We made this with a combination of hot peppers, including three habaneros. My husband loved it - and hopefully the person we're gifting it to will as well! One word of caution - open ALL the doors and windows - and wear a respirator while it's cooking. That's what we had to resort to because we couldn't breath between the coughing and sneezing.

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Reviewer:

ItsMegz8322

Reviewed: Oct. 20, 2012

This hot sauce is really good. I only made minor changes to modify it. Followed recipe exactly as is, however added more garlic and onion. Following others advice I also reduced the amount of vinegar, using only 1/2 cup. This recipe makes a huge batch.

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Reviewer:

binxb4

Reviewed: Sep. 3, 2012

This hasn't been reviewed for a while but I use it a couple times a year and thought I would add my two cents: I use it as a base recipe. I roast whatever chilis I have ripe at that moment; mostly jalapenos and don't bother to peel them, during the simmering step I add a bit of dried mango or apricot. I make sure it simmers long enough to soften enough to get fully pureed later and I don't add enough that anyone can taste it but it "rounds out" the flavor and heat really nicely :)

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Reviewer:

kiki-az

Reviewed: Aug. 26, 2012

This is my first year growing Hot peppers. Nice and easy way to use up several peppers at one time. I used red ripe Jalapeno's from my garden and the sauce turned out great. This is a great base recipe, easily altered to one's own tastes. Thanks for sharing.

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Reviewer:

Phil

Reviewed: Aug. 19, 2012

Enjoyed recipie, and all the comments! I put a spin on this recipie based on what was in the Garden. in 2-3 qt Pot; I simmered 3 Carrots-chopped (colour and sweet), 1 large beet-chopped (Color and sweet) with some water (eough to cover veggies-but no more), and 1 TBS Wondra (thickner-as needed), and some cracked malted barley (brew day-thickner). Pinch of Tumeric and Cumin (Preservative and color). Basically tried to create a thick sweet Bright color base. when I was happy, added 1 TBS Sea salt, 1/4 cup vinagar, 1 TBS lemon juice (acid caning process-Rule 2 TBS per quart). - Sauted with oil; 2 cups de-seeded Jalapeno, chopped (Red), with three schotch bonnette pepper-de seeded ( heat and bright color), and three large garlic bulbs. Sauted until moisture was starting to reduce, and smell enhanced. - I would have added Cilantro but the wife got it first. - Sanitized small mason jars, and filled Hot. Lids sealed when cooled. - I could not stop eating the left over sauce from the PAN, and the colour was awsome!!. Please give us some more comments!

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Reviewer:

T Landry

Reviewed: Aug. 8, 2012

I'm giving this recipe 5 stars for a couple of reasons. First, because it's so darn easy to make. Second, because anything THIS fiery couldn't be rated a bit less. I used Jalapenos from my garden, a good mix of green and red peppers that we didn't gut at all. My sauce ended up being an orange color. After reading most of the reviews, I opted to use half the amount of vinegar. Glad I did. I made a triple batch, put it in half pint jars, then in a hot water bath for 15 minutes and I'm excited to see how it tastes after letting it rest a bit. Cooking it took our breath away. It was a sneeze/cough/sniffle fit while we were making it but a really exciting experiment. Our little tastes samples left our tongues on fire and we're looking forward to really putting this yummy, super hot sauce to the test on some of our much too macho friends.

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Reviewer:

7SlotFever

Cooking Level: Expert

Home Town: Yreka, California, USA

Living In: Scotts Hill, Tennessee, USA

Reviewed: Aug. 7, 2012

Wonderful! I made a quadruple batch with a ton of peppers. Added 3 t. Sugar. We love it. Great on pizza and fish so far. Think it will be great on just about anything. Next yr. I will plant more jalapeños so I can make more of this sauce. I did not seed the peppers, the sauce is hot and good.

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Reviewer:

merk4

Reviewed: Jul. 26, 2012

Not bad but probably won't make again. I used an immersion blender in place of the food processor.

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Reviewer:

MADFORGOLD

Cooking Level: Expert

Home Town: Tonawanda, New York, USA

Living In: Grand Island, New York, USA

Reviewed: Jul. 16, 2012

I increased the serving quantity to 96 and after reading the online remarks about vinegar being over powering, I cut the vinegar suggestion in half and added one cup of sugar. My whole family loved this easy to make hot sauce.

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Reviewer:

Truckpatch Gardener

Reviewed: Jun. 17, 2012

I gave this 4 stars since I changed the vinegar. I added 2 habanero pepper to the mix for a little more heat and I did follow the advice to cut the vinegar to 1/2 a cup. THis was wonderful. We will be making this in the future. Perfect on chicken wings.

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