Psycho Smith's Liquid Cattle Prod Hot Sauce

                               WARNING: This stuff is freakin' hot! Recipe makes about 16 cups!!

                ~WHAT YOU'LL NEED~

                4 - 14.5 oz. cans of Del Monte Zesty Peeled Diced Tomatoes Seasoned with Jalapeno Peppers
                1 - 5 oz. bottle of Tabasco Habanero Pepper Sauce
                1 - 11.5 oz. bottle of Badia Caribbean Heat Crushed Chili Pepper Sauce
                2 - 2 oz. bags of dried Badia Red Chili Peppers
                2 medium white onions
                3 fresh garlic cloves
                8 limes
                2 bunches of fresh cilantro
                24 habanero peppers
                20 jalapeno peppers
                20 green serrano peppers
                2 tablespoons of cayenne pepper (powder)
                1 teaspoon of salt
                1 teaspoon of ground black pepper
                1/2 cup of red wine vinegar
                a blender!

                               DISCLAIMER: All of these ingredients will not fit into a typical blender at one time
                               so you'll have to blend it in "shifts."
                               Or, just downsize the recipe by 1/2 or 1/4.


                ~Wash all of the peppers (habaneros, jalapenos, green serranos) and the cilantro.
                ~Open the Del Monte cans of diced tomatoes and pour contents into the blender.
                ~Add in the bottle of Badia chili pepper sauce with:
                               -the chopped-up white onions
                               -the garlic cloves - NOT whole garlics
                               -chopped-up jalapenos
                               -chopped-up habaneros
                               -chopped-up green serannos
                               -chopped-up cilantro (not the stalks!)
                               -salt, black pepper, Tabasco, red wine vinegar, and the cayenne pepper
                               -limes (not the peels!)
                ~Set the speed of the blender to your corresponding desired 'chunkiness' of the salsa/sauce.
                ~Cut/break off any stems of the dried Badia red chili peppers.
                ~Warm the dried red chili peppers in a frying pan. Just the peppers - no oils. You're just warming them up.
                ~Don't overheat and be prepared for the smell! It's hot!
                ~Add the warm, dried red peppers to the blender.
                ~You're done!

                               REMEMBER: The sauce is always the hottest when it's fresh ...
                               Make sure to refrigerate your creation (of course, you can freeze it, too!)

             Now try it GREEN !!!