Originally Posted by Durzil
Whipped up a batch last night. Cut it in half as it was a trial run to see if I liked the new hot sauce flavor. I bought 4 different hot sauces to taste last night. Went with this.
3/4 cup Heinz apple cider vinegar
1/4 cup filtered water
1 TBS Melinda's Scotch Bonnet fiery hot pepper sauce
1/2 TBS Hungarian half sharp Paprika
1/2 TBS fresh ground 25/75 white and black pepper
1 teaspoon diamond crystal kosher salt
1 teaspoon Simply Marvelous season all
1 heaping TBS spicy brown mustard (Gulden's)
1 teaspoon of my 5 Pepper Rub.
1/2 of the 1/4 cup of hot sauce is 2 TBS. I used 1 TBS of the hot sauce as it has a good kick and then 1 teaspoon of 5 Pepper Rub with the 1/4 water as substitute for the 2nd. I can still see most would want to cut this with more water possibly a teaspoon of sugar as it has a lovely kick and depth to it's heat.
Without allowing it to mellow for 48 hrs I already like it more than the Franks batch I made previously. Not sure how it tastes compared to Texas Pete's but it's not as Tabasco tasting as the Franks was.
I'm going to use 1/4 cup of Shack Attack and some olive oil as a mop on 1 rack of ribs to try it. Thanks Bo!
Sounds like a tasty twist!
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]