Prep Time: 18 Min
Cook time: 0
Serves: Lots of People
About two years ago, I endeavored to invent the greatest hot sauce known to man. Since then, I have created over a hundred hot sauces with slight, and sometimes major, variations. This is, to the best of my knowledge, the best hot sauce known to man.
- 20 habaneros, de-stemmed, take out seeds and anything white on the inside.
- 1 dried ancho chili, de-stemmed, de-seeded
- 1 pasilla pepper, de-stemmed, insides cleaned out, flattened (to the degree possible)
- ½ cup of white vinegar
- handful of chopped cilantro
- ½ cup low salt chicken broth
- 1 tablespoon kosher salt
- 2 tablespoons raw sugar
- 1 lime, squeezed
- ⅔ sweet (white) onion
- 20 oz chopped (pomi) tomatoes
- 1 Mandarin organge (peeled, obviously)
- ground black pepper
- Combine ingredients in a blender with the exception of the chile peppers(habeneros, ancho, and passilla) .
- Hold ancho chile over a flame, keeping it a few inches above so it doesn't burn too much (a little burn is good), for about 90 seconds - turning to heat evenly.
- Stick the Pasilla pepper in the oven on broil (high) for about 10 minutes.
- Put the habeneros on a skillet and toast for for about 7 minutes over medium heat.
- Put the peppers in the blender and blend vigorously.