Recipe

F-16 Afterburner Hot Sauce Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 1 year, 1 month ago If you have friends whose stereotype reaction to hot sauce is “oh, that wasn’t so hot." This is the sauce for them. F-16 takes no prisoners. I found this recipe many years ago when I first got on the internet. It was from a Chilehead Web S... More Prep:30m Cook:10m Servings:32	Jimrug1
	hotsauce habanero hot sauce peppers

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Here is the beautifu

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Ingredients

½ dried Ancho Chile

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 Large cloves Garlic, crushed

2 Tbls fresh Lemon Juice

2 Jiggers Amber Rum

1 cup White Vinegar

1 Tsp dried Oregano

Directions

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, (WEAR GLOVES!!)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 quite beautiful.) Refrigerated, this sauce will keep up to 8 weeks.

Serving Suggestions: Try this on Black Eyed Peas or Black Beans. It will also kick up any Caribbean style BBQ sauce and a few drops on a slice of Pizza is fantastic.

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Comments

gourmetana 1 year, 1 month ago said:
I have those kind of friends! 5*
Will test it on them and laugh! :) Thanks Jim

sas 1 year, 1 month ago said:
Every few months I buy a case of habanero peppers, pick off the head, rinse well and put the whole pepper through the food processor-the heat is overwhelming. I usually reap about 8 ball jars and we use them in and on everything. This recipe is right up my alley. I love the idea of the pizza topping. Also, it would make a fine soup base-for the right people. Thanks! Sas

minitindel 1 year, 1 month ago said:
Wow!!!!!! my mouth is burning from reading this jim
16 scotch bonnets !!!!!!its like my recipe with 24 scotch bonnets no one will try it hahahahaha i did once in the caribbean and i wanted to drink up the ocean hahahahahaha............i love hot sauces tho thank you *10*

wynnebaer 1 year, 1 month ago said:
Not too proud to say that this is too hot for me...But I don't think I'd mind some in a sunday morning Bloody Mary sometime....Just a smidge...:)

nazzb 1 year, 1 month ago said:
I like hot stuff, but even this one is too much for me - but I would like to serve it to "some" people - oh wouldn't I?...

elgab89 1 year, 1 month ago said:
Woo Hoo! A drop of this and I will be spitting fire! Great recipe!

meileen 1 year, 1 month ago said:
Great post! Although I won't be able to try this out in China, however, I will keep this because when I finally move back to the states I have a feeling this is going to be a staple at my house. . .

lunasea 1 year, 1 month ago said:
Light up my afterburners, Jim baby - and this fiery elixir should do just that! I cannot wait to try this....ohboyohboy. I love habaneros. I think they are so beautiful - and I adore that fruity essence along with the heat. And I really like your pulsing techinque to keep those red ancho flecks visible in that orange-yellow sauce....it has to be gorgeous.

I also like your serving suggestions a lot. I am a pizza freak and I always put hot sauce on mine or hot pepper flakes, so that really appeals to me. And I like hot sauce with eggs, cheesy grits (!!), cooked greens of all kinds - and just about anything grilled, cooked, fried or baked. Heh. You certainly have a winner here, hon. Count me in! ;-)~~vickie

lunasea 1 year, 1 month ago said:
I also like getting jiggy with the rum. Great addition. ;-)~~

dooley 1 year, 1 month ago said:
I'm all over this one, sounds wonderful to this Chilehead! That's a 5!

greekgirrrl 1 year, 1 month ago said:
OOOOWEEEEE! I am on this one, Jim. Of course there will be casualties...one of them ME!!!!Love it! But will it love me?????? That is the BURNING question!!!!!!!!!!! Hahahhhahaha

noir 1 year, 1 month ago said:
Terrific recipe!!! :)

lunasea 1 year, 1 month ago said:
Wowwwww....I just finished this hot sauce - and no one will ever say this orange lady is shy. Ha! She really packs one delicious and heated punch. I love the flavor - oh yeah.

I doubled the recipe and ended up with a quart jar full and about 1.5 cups in a bowl. Plus, taking that blender lid off when processing the habaneros, onion and garlic will clear yer sinuses - for sure!

I roasted serranos 'cause I love them. I only pulsed in the chopped ancho about 2x and it gave me this gorgeous red-flecked jeweled effect.

I processed this in two batches since I doubled it. BE SURE and cover the lid of your blender with a towel and 'hold it down' after adding the hot rum, vinegar and lemon juice. The heat of the liquid will push this sauce high in that blender. You do not want to blow this all over your kitchen. Heh. Really.

You rock, Jim darlin' - and so does this sauce. Thanks again! Adding a couple of pics to show this beauty off. ;-)~ vickie

momo_55grandma 1 year, 1 month ago said:
Great recipe {too much fire for me high5

meals4abby 11 months, 1 week ago said:
I'm dying to try this in my jambalaya and crawfish recipes! I'm a huge lover of spice and this sounds awesome.

trigger 9 months ago said:
Well Jim how did I miss this one you know me and hot hot sauces after reading Vickie's review and looking at those pictures not the jet I am defiantly going to make this one I agree this will be going on my next polenta recipe and a whole host of others.
Bravo!

10 forks and a big big smile :)

choclytcandy 1 day, 9 hours ago said:
I'll make sure the fire department is close by when i make this one. ouchy.

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