WICKED FIVE SAUCES

Print Recipe
WICKED FIVE SAUCES
Yield: ½ Gallon
Instructions
  1. Roast Habanero peppers, Jalapeño peppers, and Serrano peppers on the char grill until the skin is blistered and ¾ black on all sides off the peppers.
  2. Soak Scorpion Peppers in 3 cups of very hot water 190 degrees in a 4 Quart clear cambro with a plate on top to push peppers in water for 30 minutes, seal the cambro with clear wrap.
  3. After peppers are blistered black and scorpion peppers are soft using blender mix all ingredients.
  4. Shelf Life: 14 DAYS
Recipe Notes

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