Doug's Death to Chile Heads Hot Sauce


Process the veggie mixture in a blender (or food processor) to your preferred consistency.

Add peppers, blend some more...

I also put in roasted Mexican reds (or use them instead of habaneros), a cup or so (along with the habaneros), Hungarian hot wax, or jalapenos, or cayenne, or chili arbol, or whatever you happen to have.

Oh, I almost forgot. I made a version of this with Coleman's dry mustard (about 3 tablespoons) and fresh horseradish (added to the veggie mix before the puree stage) for a friend who said it wasn't hot enough for him. Between the chilies, the dry mustard, and the horseradish (or wasabi powder), had better see if you are an alien or a corpse.

Put in sterilized Mason jars..... and keep away from small children and pets.

Nota bene

You can (and should) use this as a jumping off point for your hot sauce experiments. This is merely the way I made it last time...or at least, the best that I can remember. Check the index. I have other recipes available. Enjoy!! and BE CAREFUL.

Testamonials to the heat