EATS! Heat 5-Pepper Sauce

  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 5 cups
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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

  1. 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. 
  2. 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. 
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