- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 5 cups
Ingredients
2 tablespoons olive oil
8 cloves raw garlic, minced
11 fresh habanero peppers, chopped with seeds, reserve 1 raw for garnish
5 fresh ghost chile peppers, chopped with seeds, reserve 1 raw for garnish
5 fresh red Thai peppers, minced, reserve 1 raw for garnish
11 fresh jalapeno peppers, chopped with seeds, reserve 1 raw for garnish
9 fresh Scotch bonnet peppers, chopped with seeds, reserve 1 raw for garnish
1 yellow onion, 1/4-inch diced
1 cup Cajun seasoning blend
1 cup cayenne pepper
1 cup crushed red pepper flakes
3 cups extra-hot wing sauce, such as Frank's Red Hot
1 cup white vinegar
1/2 cup mayonnaise
1/4 cup lime juice
Directions
- Add the olive oil, garlic, 10 habaneros and jalapenos, 8 Scotch bonnets, 4 ghost and Thai chile peppers and the yellow onions to a medium saucepan over medium heat. Cook for 3 minutes. Add 1/2 cup each of the Cajun spice, cayenne and crushed red pepper. Cook for 1 minute. Pour the mixture into a blender and puree. Place the puree in the refrigerator to cool, about 1 hour.
- Once cool, add the remaining 1/2 cup Cajun seasoning, cayenne and crushed red pepper for added flavor. Stir in the wing sauce, vinegar, mayonnaise and lime juice. Add the 1 reserved raw chile pepper of each kind, and stir well.
