Ingredients

How to make it

  • 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.

Reviews & Comments 20

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • Good4U 5 months ago
    Reviewed by Lunasea in IMI
    Jimrug1s F 16 Afterburner Hot Sauce
    Was this review helpful? Yes Flag
    " It was excellent "
    windy1950 ate it and said...
    Hahahahahahaha... when I can, I'm gonna make this one for my niece and my grandsons. They think they're pepper heavyweights. LOL!!

    ^5
    Was this review helpful? Yes Flag
    " It was excellent "
    floridiangourmet ate it and said...
    One of my all time favorite is the Dutch red... Haven't seen one in the States though.
    Was this review helpful? Yes Flag
    " It was excellent "
    choclytcandy ate it and said...
    i'll make sure the fire department is close by when i make this one. ouchy.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and 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 :)
    Was this review helpful? Yes Flag
    " It was excellent "
    meals4abby ate it and said...
    I'm dying to try this in my jambalaya and crawfish recipes! I'm a huge lover of spice and this sounds awesome.
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great recipe {too much fire for me high5
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and 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
    Was this review helpful? Yes Flag
    " It was excellent "
    noir ate it and said...
    Terrific recipe!!! :)
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and 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
    Was this review helpful? Yes Flag
    " It was excellent "
    dooley ate it and said...
    I'm all over this one, sounds wonderful to this Chilehead! That's a 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    I also like getting jiggy with the rum. Great addition. ;-)~~
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and 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
    Was this review helpful? Yes Flag
  • meileen 5 years ago
    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. . .
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Woo Hoo! A drop of this and I will be spitting fire! Great recipe!
    Was this review helpful? Yes Flag
  • nazzb 5 years ago
    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?...
    Was this review helpful? Yes Flag
  • wynnebaer 5 years ago
    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...:)
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and 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*
    Was this review helpful? Yes Flag
  • sas 5 years ago
    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
    Was this review helpful? Yes Flag
    " It was excellent "
    gourmetana ate it and said...
    I have those kind of friends! 5*
    Will test it on them and laugh! :) Thanks Jim
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes