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My recipe is fairly simple. Hot sauce is quickly becoming America's favorite sauce to put on their food.
I'm calling this sauce "Unicorn Blood". Its got the intensity with the ghost peppers but the earthy flavors of the jalapeño and the cayenne. I've made this sauce in the spirit of Tabasco rather than the semi thick ketchup like consistency of Siracha. Have some fun with this.
Unicorn Blood
3 lbs hot peppers (jalapeño, habanero, cayenne, ghost peppers) chopped
2 cups White Vinegar
1 Tablespoon salt
Procedure:
Chop all the peppers into a rough chop. Place in a stainless steel bowl. Pour vinegar over the peppers. Wrap and let stand for 10 days at room temperature. Place mixture into a blender. Blend until everything is incorporated. Strain mixture, making sure no seeds are in the sauce. Bottle and label. Serve .