Try this out for size;
Take 1/2 red onion diced, 2 cloves of chopped Garlic, sautee in a 2qt pot with 1Tbsp of butter and a pinch of salt. After the Garlic is golden brown add 8-9 oz. of Franks Extra Hot sauce. Once the sauce starts to bubble, turn the heat down and let it start to simmer,stir and add 1/4 cup fresh cilantro, 1Tbsp pepper and 1Tbsp Garlic powder. Always remember to stir because the cilantro will go to the bottom of the pot and it will burn making your sauce bitter.
Now... this is the base from which we can go 3 ways; Hot, Sweet or both. I like it hot so I will start there. I like to add Dave's Gourmet Ghost Pepper Sauce to the mix for some serious heat and flavor or a special blend of dehydrated pepper blend my dad and I created called Triple X.Which is Habanaro's, Jalapeno's and Serreno chile's, dehydrated and put into a food processor and blended to perfection but for the tamed tounge I would add 1/4cup Fresh chopped Serreno chile's. Let the sauce simmer for at least a 1/2hr and stir it regularly.
Now the sweet side of things, add 1/4cup of honey and 2Tbsp of brown sugar. This will darken the sauce and when it cooks down it will become a little sticky as well from the honey and that is it for going sweet with the base sauce.
If you wanna do both just kinda go inbetween the Sweet and Hot receipes.
ENJOY!!
Take 1/2 red onion diced, 2 cloves of chopped Garlic, sautee in a 2qt pot with 1Tbsp of butter and a pinch of salt. After the Garlic is golden brown add 8-9 oz. of Franks Extra Hot sauce. Once the sauce starts to bubble, turn the heat down and let it start to simmer,stir and add 1/4 cup fresh cilantro, 1Tbsp pepper and 1Tbsp Garlic powder. Always remember to stir because the cilantro will go to the bottom of the pot and it will burn making your sauce bitter.
Now... this is the base from which we can go 3 ways; Hot, Sweet or both. I like it hot so I will start there. I like to add Dave's Gourmet Ghost Pepper Sauce to the mix for some serious heat and flavor or a special blend of dehydrated pepper blend my dad and I created called Triple X.Which is Habanaro's, Jalapeno's and Serreno chile's, dehydrated and put into a food processor and blended to perfection but for the tamed tounge I would add 1/4cup Fresh chopped Serreno chile's. Let the sauce simmer for at least a 1/2hr and stir it regularly.
Now the sweet side of things, add 1/4cup of honey and 2Tbsp of brown sugar. This will darken the sauce and when it cooks down it will become a little sticky as well from the honey and that is it for going sweet with the base sauce.
If you wanna do both just kinda go inbetween the Sweet and Hot receipes.
ENJOY!!
Last edited:
