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Pound and half of cayenne,jalapeno and habanero peppers( 1/2lb each)
one cup kosher salt
three cups white vinegar.
Wash peppers,remove stems and course chop.Place in a stainless steel bowl and sprinkle salt on top,stir,cover with plastic,place in a cool ,dry placefor 2 days,stir every 12 hours.
Add vinegar,and puree,place in sterilized jarand lid and refrigerate.
The longer is sets,the better it get.
Papa Shaka
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Hey Papa,

Is this recipe for a Tobasco type sauce? Not a copycat, per se, but a pretty hot sauce with a vinegar type flavor? The reason I ask is that I have been trying to figure out what some of the local burrito places put in their hot sauce. Usually, I can taste something a few times, and have at least a decent starting place to try and duplicate or improve the recipe. The sauce I am looking for is a green sauce, pretty dang hot, but doesn't have a vinegary flavor. Do the peppers in your recipe mute the vinegar flavor, or does it largely remain?

Even if your recipe isn't what I'm looking for in this case, I never found a hot sauce of any type that I didn't want to try! SO... you said to store the pepper mix in a cool dry place after chopping. Do you refrigerate or really just "a cool dry place"? Also, maybe I am just not very observant, but I cannot remember seeing fresh cayenne peppers at the market. Am I just missing them, or are they rare?

Thanks for the recipe and any relpy!
Sauce,when you do the first chop,place in a cool dry place,as the salt you covered them with and stirred in helps the peppers ripen.
Refrigate after you puree.
As far as peppers,use any combo you have available to you,no cayenne, look for some chinese or other hot peppers ,the thing is geared for 1/1-2 lbs. Be your own guide as to what will work and what won't.
Let me know how this works for you.
Remember,the longer you let it set,the more SPEED it picks up,try it in 2 or 3 months .

Papa Shaka
Hey guys!

Here is one I make with my Habs. Add however many habs you think you can stand! It makes about a quart of sauce.

This comes out a bright orange color so is great for Halloweeny.

Belize Hot Sauce

1 small Onion(s), chopped
2 clove(s) Garlic, chopped
1 tablespoon Oil
1 cup Carrot(s), chopped
2 cup(s) Water
4-24 Habanero chiles, minced
3 tablespoon(s) Lime juice, fresh
3 tablespoon(s) White vinegar
1 teaspoon Salt

Saute onions in oil until soft.

Add carrots and water, bring to boil and cook until carrots are soft.

Remove from heat and add habs, lime juice, vinegar and salt.

Puree in processor until smooth.
Hey Papa and Stogie:

Thanks for the recipes. This weekend was harvest time for hot peppers here at Rude Manor. The jalapenos and serranos (both dead ripe and Ducati red) are mashing in the salt as I type, and a really dangerous Belize-style habernero sauce is resting in the fridge. I used 30 habs 'cause thats what I had and increased the garlic amount to 6 cloves and cut the water to 1 cup. Made about a pint and a half of yellow-orange sauce that should be kept away from infants and the infirm...this stuff is sneaky...first you taste the veggies and garlic, this ain't so bad - then...spicy hot...OK...THEN the burn starts and you start looking for a beer, some bread, a glass of milk, all the home remedies you could think of to quench a burning tounge. I'll probably have to cut it a little more for a table sauce, but it does have layers of flavor, not just heat.

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