Lars's Scorching Hot Sauce

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. By accident, during one of my attempts, I needed it to be a little thinner, happened to be doing some Tequila shots with friends at the time, poured in some Tequila 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!

If you can’t handle the end result, go out and buy some plain yogurt or dip into some sour cream to cool down.

Description:

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 Tbs molasses

• 1 medium onion; chopped
• 1 medium tomato; blanched & chopped
• 1 lime, juiced
• 2 large garlic cloves; minced
• ¼ tsp ground oregano
• ¼ tsp ground cumin
• ¼ tsp ground turmeric
• ¼ tsp salt
• ¼ tsp black pepper
• 1 Tbs Olive oil
• 2 Tbs Lars’s Champagne Mustard Sauce
• 2 cups white wine vinegar
• 1 cup Gold Tequila

Procedure:

1. On cutting board, chop & de-stem peppers, add to small bowl.
2. Add molasses to bowl and set aside.
3. Measure and prepare remaining ingredients and add to food processor.
4. Pulse processor until all ingredients are smooth.
5. Fold hot peppers & molasses into processor and pulse until fully blended
6. Taste test. If necessary, add more salt and molasses to taste.

Advanced Preparation:

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!