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Category Five Hot Sauce

Category Five Hot Sauce

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Emily Tisdale

Emily Tisdale

This flavorful homemade hot sauce can be substituted in any recipe calling for Tabasco or Louisiana Hot Sauce. It's great on foods to add a lot of flavor and heat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 120 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 2 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Bring the vinegar to a boil in a large saucepan. Cook the serrano peppers and habanero peppers in the vinegar for 3 minutes. Transfer to a blender; add the onion powder, garlic, pepper, and chili powder. Blend starting on low speed and increasing the speed gradually until smooth, about 3 minutes total.
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Reviews

Diana S.
41

Diana S.

1/25/2008

Wow-oh-Wow!! Great hot sauce! My husband has always wanted to try making hot sauce at home and this turned out great. I had to substitute some jalapenos, just because I couldn't find all the serranos we needed. Just a few suggestions for those new to the world of hot peppers...(1) wear kitchen gloves when taking off the stems (2)remove some or all of the seeds to reduce the heat and (3)wait awhile (and don't inhale) before taking the lid off that blender! Thanks for a great recipe!

Haggerty
24

Haggerty

9/8/2009

This was my first attempt ever making any type of hot sauce. I chose this recipe because of the high quantity of habanero peppers, I like my food hot. I was amazed by how flavorful this sauce is, though I would assume that if you can't handle the heat you won't taste the flavor. I have made two batches of the sauce, the first without seeds and membrane and while delicious in flavor, it didn't pack the punch I was looking for. Round two was better, leaving in all seeds and membranes, I only removed the stems. I shall be making this again, though I could only find a couple people at work that would eat it. Guess that leaves more for me. Oh, and I did reduce the vinegar by about 1/3, not too keen on vinegar hot sauces.

ANGELABAKES
19

ANGELABAKES

4/7/2008

NOT EDIBLE! The recipe needs to be revised to remove all seeds. I used the exact amount of peppers called for, leaving guts in since it didn't call for removal. I put a drop on my tongue and I swear this is poisonous!!! I love spicy food, and I POUR chili powder on Thai cuisine, and this is UNEDIBLE as written. Sorry, 1 star for a waste of my money. (fwiw, I reserved about 1/4 cup and quadrupled with Odwalla mango juice... still hotter than heck!)

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