Add the olive oil, garlic, 10 habaneros and jalapenos, 8 Scotch bonnets, 4 ghost and Thai chile
peppers and the yellow onions
to a medium saucepan
over medium heat. Cook for 3 minutes. Add 1/2 cup each of the Cajun spice, cayenne and crushed red pepper. Cook for 1 minute. Pour the mixture into a blender
and puree. Place the puree in the refrigerator to cool, about 1 hour.
Once cool, add the remaining 1/2 cup Cajun seasoning
, cayenne and crushed red pepper for added flavor. Stir in the wing sauce, vinegar, mayonnaise
juice. Add the 1 reserved raw chile pepper
of each kind, and stir well.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.