RED SAUCE ROJA
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
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
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 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.
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 !!!