Recipe for some very very hot sauce?

Question

I need a recipe for some hot sauce thats hot as h**l. My friend says he likes hot spicy food i wanna make the hottest sauce possible.

If you dont have a recipe can you name some foods/spices that are very hot.

Answer 1

make him some chili con carne. you only need ground beef, onion and garlic, potatoes chili powder and a lot of tabasco hot sauce. You just have to fry this together! serve with pita bread. put as much tabasco as you want, if you want it to be ultra ultra hot!

Answer 2

Dave's Insanity sauce, but you could seriously put him in the hospital.  Maybe just give him some habeneros or something.

Answer 3

2 red bell peppers, chopped

1 medium onion, chopped

1 medium tomato, chopped

1 teaspoon minced fresh habanero chile (with seeds)

1 teaspoon salt

1/4 cup vegetable or peanut oil

1/2 to 1 teaspoon dried shrimp (optional), ground

Make sauce: Purée bell peppers, onion, tomato, chile, and salt in a food processor.

Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook purée over moderate heat, stirring, about 8 minutes.  Add additional habanero's for more "kick" to your sauce.  

If you dont want to make it yourself, you can always just buy some hot sauce.  For some really hot sauce that actually has some good flavor, i personally love Ring of Fire hot sauce.  You might be able to find in a hot sauce shop, or you can buy it online at many places.  but here is the website for it.  http://www.mikeanddianes.com/

Answer 4

Here's my recipe for my hot sauce, form one of my cook books. It is awesome and very hot. But any hot sauce that you can only taste and feel the heat is a plain waste of all the wonderful flavors each variety of chile pepper offers. My favorite pepper? Scotch Bonnet!

Scotch Bonnet Marmalade

"Cast Iron Covered Wagon Cookin'" by David Herzog

WARNING! This is not for those who can not handle spicy foods!

1 8 oz. jar orange marmalade (1 pt.)

6 fresh Scotch Bonnet Peppers, seeded (leave in the veins)

2 Tbs. cider vinegar

½ tsp. table salt

In blender combine salt, vinegar, and peppers, Blend until smooth, about 1 minute. Add orange marmalade and blend 1 more minute. Pour into a glass 1 pt. jar and store in refrigerator for 3 days before serving.

Note: use very sparingly! Can cause sober persons to get drunk trying to cool tongues from the heat! About 1 tsp. per gallon of chili works well for a mild to medium spice level.

CAUTION!    Wear gloves when making this recipe from start to end! The oils need to be washed from your hands very well before touching any body part or other persons, food, etc. Also make this in a well ventilated area, like under the stove hood (exhaust fan) or outdoors. What ever you do, do not look into the blender even after it has stopped. The atomized Capstan will burn your eyes!

I take no responsibility for accidental mishaps from anyone preparing this recipe

Answer 5

buffalo wing sauce

Extremely Hot buffalo wing sauce

4 pounds Chicken Wings

1/4-pound Butter

1/4 cup of Red Hot sauce

1/4 cup of Tabasco sauce

10 drops Pyro Diablo (or your favorite brand of "insanely" hot sauce)

1 tablespoon of vinegar

Cooking oil

Celery & Blue Cheese are optional

Prepare the wings by cutting them into two sections and toss the tip. Start getting your deepest frying pan (or your fryer, if you have one) warmed up with enough oil to cover one layer of wings completely. You can tell when the oil is hot enough by sticking something like a wooden match or the end of a wooden spoon into the oil. If the oil bubbles around it, it's hot enough to fry. If you put food into oil before it is hot enough, it will just soak into the food and make it excessively greasy. Melt the butter in a saucepan and add the vinegar and the Red Hot, Tabasco & Pyro Diablo. When the butters all melted and everything is mixed together, turn heat down to low to keep the pan warm so the butter doesn't separate. Fry the wings about 10-12 minutes... don't try to cook them all at once unless you have a huge fryer. Six or seven at a time may be all your pan can handle before the oil bubbles over. When they're done, drain them off and toss them in the hot sauce (you can transfer the sauce into a larger bowl to make this easier).

Serve them up with the celery sticks and blue cheese dressing... they can really help take the edge off.