Satan’s Revenge Hot Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the fiery and intense "Satan's Revenge Hot Sauce" recipe, a true delight for spice enthusiasts. This recipe guarantees to set your taste buds ablaze with its potent combination of scorching peppers and secret spices. With a heat level that will leave even the boldest daredevils sweating, this hot sauce is not for the faint of heart. Prepare yourself for an infernal journey into the realm of extreme heat and unparalleled flavor.

Keywords: hot sauce, spicy, intense, scorching, infernal.

satan's revenge hot sauce recipe details

Satan’s revenge hot sauce recipe, recipe Rating: 4.7
Number of votes:117

This recipe originated from my own experiments attempting to create the ultimate “home grown” hot sauce. I wanted good flavor coupled with good heat. For personal consumption it will keep in the fridge for a long time…mine never lasts long enough to spoil. Great on pizza, base sauce for wings, on popcorn, chips, adds a little zest to chile. Be creative…enjoy! I use 4 & 8 oz. jelly jars to can…follow hot water bath directions for acidic foods.

Ready in: 2 hours 30 mins

Ingredients

Serves: 100

• Approximately 20 quarts (5 gal) habanero peppers
• 1 1/2 cups red wine vinegar
• 1 cup lime juice
• 1 (12 ounce) can tomato paste
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons ground cilantro (or juice) more or less to taste
• 1-2 tablespoons kosher salt (to taste)

Preparation method

Prep: 1 hour | Cook: 1 hour 30 mins

1. I start off with about 20 quarts of Habs. I personally use Red Savinas, Caribbean Reds, and Goldens.
2. Pull out the old vegetable juicer, and wait for a nice day. If you want to keep your marriage together do not do this inside!
3. Go outside on a slightly breezy day…use caution (gloves, goggles, etc. whatever you feel necessary) as this stuff can cause some redness, pain, and intense warmth in many places. Wash and de-stem. I do not remove the seeds…juice the Habs. Normally I get about 5-7 cups of juice depending on the type of pepper and size. (if you have a food dehydrator …remove pulp/seeds..dry it out..grind it up for your own Hab powder.)
4. The “SAUCE”: Pour Habanero juice in a medium sauce pan (10 qt). Add the red wine vinegar, lime juice, tomato paste, garlic powder, onion powder, cilantro, and salt.
5. Slow simmer (medium heat) until you reduce contents by about 1/2, or a nice sauce texture. The more it is reduced the thicker and hotter it gets. Please use exhaust fan to eliminate fumes…keep windows open.Cook’s note:

For flavor options, you can substitute or add juice from oranges, lemons, mangoes, or grapefruit (I still use lime juice).