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Ingredients
  • Red Hot Sauce
  • ¾ to 1 lb Fresno Peppers, (or Cayenne, or other)
  • ¼ cup Carrot, shredded
  • 6 Cloves of Garlic, peeled and smashed
  • 1 Roasted Red Pepper, chopped (I use the jarred ones)
  • 1 cup White Vinegar
  • ¼ cup Apple Cider Vinegar
  • ½ cup Water
  • 1 Tbsp Smoked Sea Salt (or use regular or Kosher salt if that's all you have)
  • (4) 5oz Glass Hot Sauce Bottles (available on Amazon)
  • Optional Add-Ins
  • 1 Tbsp Smoked Paprika
  • 2 Chipotle Chiles in Adobo
  • Green Hot Sauce
  • 12 to 16 oz Green Chiles (Hatch, Jalapeño, etc)
  • 8 Cloves of Garlic, peeled and smashed
  • 1 Green Bell Pepper, chopped (roast it first for even more flavor!)
  • 1 cup White Vinegar
  • ¼ cup Apple Cider Vinegar
  • ½ cup Water
  • 1 Tbsp Smoked Sea Salt, (or use regular or Kosher salt if that's all you have)
  • (4) 5oz Glass Hot Sauce Bottles (available on Amazon)
Steps
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