Recipe courtesy of Heat Seekers
Show: Heat Seekers
Episode: Tampa Bay
EATS! Heat 5-Pepper Sauce
Total:
1 hr 25 min
Prep:
20 min
Inactive:
1 hr
Cook:
5 min
Yield:
5 cups
Level:
Intermediate
Total:
1 hr 25 min
Prep:
20 min
Inactive:
1 hr
Cook:
5 min
Yield:
5 cups
Level:
Intermediate
Total:
1 hr 25 min
Prep:
20 min
Inactive:
1 hr
Cook:
5 min
Yield:
5 cups
Level:
Intermediate

Ingredients

  • 2 tablespoons olive oil
  • 8 cloves raw garlic, minced
  • 11 fresh habanero peppers, chopped with seeds, reserve 1 raw for garnish
  • 5 fresh ghost chile peppers, chopped with seeds, reserve 1 raw for garnish
  • 5 fresh red Thai peppers, minced, reserve 1 raw for garnish
  • 11 fresh jalapeno peppers, chopped with seeds, reserve 1 raw for garnish
  • 9 fresh Scotch bonnet peppers, chopped with seeds, reserve 1 raw for garnish
  • 1 yellow onion, 1/4-inch diced
  • 1 cup Cajun seasoning blend
  • 1 cup cayenne pepper
  • 1 cup crushed red pepper flakes
  • 3 cups extra-hot wing sauce, such as Frank's Red Hot
  • 1 cup white vinegar
  • 1/2 cup mayonnaise
  • 1/4 cup lime juice

Directions

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 and lime 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. It has not been tested for home use.

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