Lars’s Scorching Hot Sauce

Lars’s Scorching Hot Sauce
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A Little Personal History:

What can I say, I love hot sauce with heat that builds to a crescendo few can handle. This variation took years to perfect. Quite by accident, during one of my creations, I needed it to be a little thinner, happened to be doing some Tequila shots with friends at the time, poured some in as a thinning agent and Eureka!

I”m no chemist, I”ll just guess the booze gets the heat into your blood stream in a very special way! I suspect Cuervo thinks so too. They now have their own hot sauce! And the fact their sauce sponsors beach volleyball, even better!

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If you can”t handle the heat, drink some milk, go out and buy some plain yogurt or dip into some sour cream to cool down.
Chef Lars
Votes: 1
Rating: 5
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Prep Time 30 minutes
Servings
cups
Ingredients
  • 10 Habanera peppers green, orange, and/or red – what color sauce do you want?) chopped and de-stemmed, keep seeds.
  • 5 Serrano peppers chopped and de-stemmed, keep seeds
  • 2 tablespoons molasses
  • 1 medium onion chopped
  • 1 medium tomato blanched & chopped
  • 1 lime juiced
  • 2 large garlic cloves minced
  • ¼ teaspoon ground oregano
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoon Champagne Mustard Sauce
  • 2 cups white wine vinegar
  • 1 cup Gold Tequila
Prep Time 30 minutes
Servings
cups
Ingredients
  • 10 Habanera peppers green, orange, and/or red – what color sauce do you want?) chopped and de-stemmed, keep seeds.
  • 5 Serrano peppers chopped and de-stemmed, keep seeds
  • 2 tablespoons molasses
  • 1 medium onion chopped
  • 1 medium tomato blanched & chopped
  • 1 lime juiced
  • 2 large garlic cloves minced
  • ¼ teaspoon ground oregano
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoon Champagne Mustard Sauce
  • 2 cups white wine vinegar
  • 1 cup Gold Tequila
Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
  1. On cutting board, de-stem peppers, slice in half and scrape out seeds with a spoon. Chop finely and add to small bowl.
  2. Add molasses to small bowl and set aside.
  3. Measure and prepare remaining ingredients in medium bowl and set aside.
  4. When ready to make sauce, add ingredients from Step 3 (medium bowl) into processor or blender.
  5. Pulse processor until all ingredients are smooth.
  6. Fold hot peppers & molasses (small bowl) into processor and pulse until fully blended
  7. Taste test. Keep in mind the “heat” will increase over the next 24 hrs. If necessary, add more salt and molasses to taste.
  8. Store in tightly sealed glass jar or container. You can also purchase small hot sauce bottles from most kitchen supply stores and use a funnel to transfer to bottles.
Recipe Notes

Advanced Preparation:

Intended to be made in advance. Steps 1-3 can be done in advance and refrigerated until ready to pulsate in processor.

Tips, Notes, and Variations:

  • Use disposable gloves when handling/chopping hot peppers. If not available, make sure you wash your hands after very well!
  • Your resulting sauce should be fairly thick, but if there are chunks bigger than grains of salt, keep blending until not.
  • The 15 hot peppers are a baseline (pretty darn hot). Increase or decrease, by same ratio, to satisfy your particular taste buds. Experiment and have fun!
  • If color is important, use those peppers that meet your criteria. If you need to know what primary colors make other colors,  check out “Make Different Colors with Food Coloring” . just substitute pepper colors for food coloring.
  • If you”d like to see just how hot this sauce can be, take a look at “Nick taking a shot of Lars”s scorching hot sauce