Jump up and Smack Your Mom Hot Sauce
July 23, 2013
"This is my original. I have shared this with only a few until now. I grow and use a variety of pepper called super chilies for this recipe. Cooking time does not include steeping time in fridge. Developed in 1994, first submitted to the web by Shadows on February 27, 2007. Prep Time: 5 mins Total Time: 15 mins Yield: 1 quart. My photo is from making 1 gallon."
- Serving Size: 1 (73.9 g)
- Calories 19.9
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 317.5 mg
- Total Carbohydrate - 3.6 g
- Dietary Fiber - 1.5 g
- Sugars - 1.7 g
- Protein - 0.2 g
- Calcium - 5.5 mg
- Iron - 0.1 mg
- Vitamin C - 9.5 mg
- Thiamin - 0 mg
Combine the super chiles, black pepper, garlic powder, onion powder, liquid smoke, and the other 2 types of peppers, and the vinegar in a saucepan and heat.
Stir in the salt and simmer for 5 minutes.
Remove from the heat, cool, and place in a blender.
Puree until smooth and place in a glass jar.
Allow to steep for 2 weeks in the refrigerator.
Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.
I have kept this in the fridge for 2 years.
Tips & Variations
No special items needed.