Recipe Name: JUMP UP AND SMACK YOUR MOM HOT SAUCE
2 pound fresh super chiles , chopped
1 1/2 cups distilled white vinegar
1/2 Cup cider vinegar
1 Large habenero pepper
1 Large jalopeno pepper, red ripe
1 Tsp. liquid smoke
2 teaspo salt
1/8 Tsp. garlic powder
Pinch onion powder
Pinch black pepper, ground fresh
I grow and use a variety of pepper called super chilies for this recipe.
Combine the super chiles, black pepper, 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.