Hotness Sauce

03aHotnessSaucebfLOWhile I was searching around da Google for ideas on how to create what has become one of my own personal favorite condiments – Sherry Peppers Sauce – I try to always have an extra pint or three in my pantry; I came across a recipe for something similar called Tiger Sauce, a blend of hot sauce and hot peppers and tomato sauce and purée, and barbecue sauce, and… well, you get the idea.

All of the added tomato and barbecue intrigued me, and I decided to take the recipe for a test spin.

01aPeppersBBQbfLOWith a few, minor adjustments…

01bPeppersDrainedbfLOI opted to use my own, nicely zippy Perky! Pickled Peppers in place of commercially pickled hot peppers, and my own barbecue sauce. Feel free to use an equal amount of hot pickled peppers (the sliced hot cherry peppers are nice) and bottled barbecue sauce from the market. I won’t be quite the same as these, but it’ll be a very fine hot sauce that you’re gonna want to have on hand for Buffalo wings or any time you want a nicely spiced, and nicely flavored, hot sauce. There is more to this hotness than just… hotness.

•16 oz sliced pickled cherry peppers or Perky! Pickled Peppers (with the juice)
•29 oz can tomato puree
•6 oz tomato sauce
•16 oz red wine vinegar
02aHotnessSaucePotbfLO•6 oz hot sauce
•1 tsp garlic powder
•1 tsp sea salt
•2 tbsp sugar
•1 tsp Worcestershire sauce
•2 tbsp Aleppo pepper
•1-1/4 cup barbecue sauce

Add the peppers and the juice from the jar to a large pot or slow cooker along with the remaining ingredients.

02cPureebfLOStir until very well blended, bring to a low boil, then reduce heat and simmer for 30 minutes, stirring often.

Using an immersion blender, purée the Hotness sauce until smooth.

Transfer the mixture to prepared canning jars and process in a boiling water bath for 15 minutes.

You should end up with anywhere from six to eight pints of nice, spicy hot sauce. I’d suggest packing in half-pint jars for use of use and giving away, ’cause when folk try this, they are gonna want a jar of their own.

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