Rated 4 stars by 4 users
A multipurpose fire sauce for anything? Sign me up! If you have a ton of peppers and you want to use them without having to waste anything, HD-19 The Immunity Sauce is the perfect hot sauce recipe for you. Or, if you find this recipe and you actually want to make these and grow the listed peppers, we're not stopping you because this is a one great, finger-licking multi-purpose hot sauce!
It is fiery once you take a bite of it, but its flavors will overpower the heat with ingredients like dragonfruit, pineapples, carrots, and more. Check out what the creators, Jeff and Bert have to say:
We will bravely classify this recipe as a "hot sauce recipe", despite its ability to adapt for many uses. This fiery hot sauce is so delicious, it can be eaten with, in, and on any breakfast, lunch, snack, or dinner. We give it a 4/5 on the fiery hot scale. Even though this sauce is very hot, the depth of flavors exceed the heat. A gradual comfortable burn that quickly dissipates having you beg for the next bite. Because we are fire eaters, we eat this sauce mostly as a condiment on spooned or squeezed on top of our food. But we have also used this as a base for cooking soups, chili's, stews, Pho. A spoonful mixed with your favorite ketchup, BBQ sauce, salsa, wing sauce, spread over a toasted burger bun, etc!
Thank you Jeff and Bert for sharing this recipe, we had a blast creating this flavorful, scrumptious hot sauce!Author:
Jeff Hart and Bert Debruin
1-1/2 bulb of garlic peeled
5-8 Large carrots (Carrots will increase sweetness and reduce heat)
1 large or 2 medium yellow onions
1 dragon fruit
10-15 Skunk Red peppers
4 cups Aji Charapita
15-20 Morita Peppers ripened to red
10 Yellow Peter peppers
10-15 Bhutlah Bubblegum 7 Pot Chocolate
5-10 Jalapeños ripened to red
35-45oz white wine vinegar (depending on desired thickness, we enjoy ours on the thicker end with the ability to add more vinegar at serving)
3 Tbs salt
3 Tbs ground pepper
1 Tbs white sugar
1 Tsp smoked Cayenne (from fresh picked Purple Cayenne peppers smoked and dried)
1 Tsp Habanero powder from fresh picked and dehydrated Pepper Joe peppers.
1-2 Tbs sunflower lecithin or desired emulsifier to prevent separation
Remove Stems from peppers
Place onion, carrots, dragon fruit, and pineapple on the grill for a quick char to bring out the sweetness of the fruits and Veggies.
In a tall stock pot, Bring the white wine vinegar to a light simmer and add all of your peppers, garlic, and grilled fruits and Veggies. Simmer all together with the lid on for 30-45 minutes with the lid on and until all peppers and veggies have softened.
Transfer all ingredients to a blender and blend. Transfer blended sauce back into a stock pot until all the sauce has been blended.
Place B&J's fire sauce back on the heat. Add salt, chili powder to taste, sugar, and emulsifier. Let simmer for another 15-20 minutes until all of the goodness marries.
We then water bath processed the sauce for 20 minutes for better storage and shelf life.