Judy Howle
- 8-10 Scotch Bonnets or Habaneros, stemmed and seeded
- 1 regular sized can tomato puree
- 1/2 medium sized onion, chopped
- 1 cup vinegar (White distilled )
- 2 tsp. pure ground NM chile or ancho, mulatto, pasilla (may be omitted if you don't have it)
- 1/2 tsp. garlic powder
- dash each of ginger, thyme, allspice, cumin
- 1/2 tsp, salt
- 2 tsp. ground mustard
- Approximately 2/3 cup tequila
- 1/2 - 2/3 cup honey
Place first 3 ingredients in sauce pan and add vinegar. Bring to a low boil and cover. Add spice mixture and mustard seed. Keep covered and simmer until peppers get soft. Uncover and reduce stock slightly, then add tequila to bring back to original volume. Simmer another 3-5 minutes or so to cook off alcohol. Remove from heat and let cool slightly. Add to blender and puree until all one consistency. Place back in sauce pan and bring back up to simmer and add honey and stir well. Simmer another 5-8 minutes. Then remove from heat and place in bottles.
F-16 Afterburner Hot Sauce
Jennifer Trainer Thompson in "Hot Licks"
- 1/2 dried chile ancho
- 1 fresh red Dutch, Thai, or jalapeno chile
- 16 fresh Scotch bonnet or habanero chiles
- preferably orange or golden yellow
- 1 cup coarsely chopped yellow onion
- 4 medium garlic cloves
- 1 tablespoon fresh lemon juice
- 1 tablespoon light or amber rum
- 1 cup distilled white vinegar
- 1/2 teaspoon dried oregano
Submerge the ancho in a pot of hot water and soak until soft, about 20 minutes. Chop ancho finely and reserve. Roast and peel the Dutch chile. Stem, seed, and finely chop the chile.
Stem and seed the Scotch bonnets, leaving the inner membranes (and, if desired, a few seeds). Combine the Scotch bonnets with onion and garlic in a food processor and process until very finely chopped.
Combine lemon juice, rum, and vinegar in a nonreactive pan and bring to a boil. Pour liquid into processor, add the oregano and Dutch chile, and process lightly. Add the ancho teaspoon by teaspoon, processing briefly in between, pulsing only enough to obtain a smooth, yellow-orange sauce, highlighted by red flecks. (Overprocessing or adding too much ancho will result in a redder sauce, which is also
