I finally got off of my lazy backside and made a batch of this last weekend. I followed the original recipe exactly, using Frank's Redhot as the pepper sauce.
The first taste after it was mixed had an overpowering vinegar twang to it, and I thought there was no way this was going to be any good.
It sat in the fridge in a clean Dr. Pepper bottle for a couple of days and I tried it again. What a difference a couple of days make! Much smoother, less 'vinegary'. So far it has been sampled on eggs, Mac-N-Cheese, ring bologna, pork cutlets, and sipped straight from the bottle. I can't wait to play with it a little and try some other styles of pepper sauces.
Thanks for sharing the recipe!
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