Dante's 7th Pepper Sauce Any commercial use is strictly forbidden. If you want to mass produce this pepper sauce, email me. I retain title and present the recipe for private use only. Dante's 7th is made from pureed home grown peppers it has good flavor and is very hot. I can't seem to make enough to keep my friends and me satisfied. When the church has their annual building fund auction, they always want as much as I will donate. (last auction it went as high as $20 /bottle) NOTICE: Recipe produces a very hot sauce, use proper safety in making. Don't stand over or look down into the food processor or the cooking pot. If you have asthmatics around, be nice, and make it outside. Ingredients: 8 oz jalapeno puree (bright red) 6 oz Serrano puree (dark red) 4 oz Habenaro puree (bright orange) 2 oz Datil Puree (bright yellow/orange) 2 oz Prik Ki Nu puree (bright deep red) 8 oz Anaheim puree (dark red) 1/2 oz finely ground Szechwan black pepper 8 oz white brandy (other spirits could be used) 4 oz lemon or lime juice 8-12 oz good vinegar (adjust water/vinegar ratio to taste) 8-4 oz good water (I used 8 & 8 in the first batch, and 12 & 4 later) 1 oz sea salt Method: Save for the brandy, all of the above were added to the large bowl of the food processor and processed with the cutting blade for 10 minutes on high speed. Pour into glass (corning Dutch oven here) pot, and heat rapidly to boiling, boil 2 or 3 minutes, stirring frequently to avoid scorching. [This is to kill most of any bacteria or fungi that will be present.] Add brandy (and sodium benzoate if desired) stir well and put into bottles or jars and close tightly. Allow to age at least a week for optimum flavor mingling. Note that some heat is driven off in even this brief cooking, and the hand you are stirring with might start to itch or burn if you keep it in the "steam" area above the pot. Those lucky enough to have a "Vitamix" juicer, should use that. (I want one, but haven't bought it yet.) For a more acidic sauce, add food grade citric or phosphoric acid in small quantities to taste, add 1/8 - 1/4 teaspoon at a time. For a prettier sauce add 1/2 teaspoon ascorbic acid / batch. For a safer longer lasting sauce, add 1/8 teaspoon sodium benzoate / batch. How to get the puree: I only use fresh RED ripe fruit. Yes, jalapeno and the other "green" peppers will turn red if left on the vine. If you don't mind a brown sauce color, you can use green ripe fruit. You could also add food color to make it red. Fresh , hand picked fruit, culled of any damaged fruit, stemmed and quartered, packed into a blender and "liquefied" until a smooth paste is formed, adding only enough vinegar to continue processing as needed. You could remove the seeds and membrane from the peppers, but it is a lot of work and will make you a much mild sauce. This puree should be about like tomato paste in consistency. I grow more peppers than I can use in the summer, and I found that if I make an acidic puree of the excess peppers, it keeps well in a cool place, and will keep for well over a year in a 35F refrigerator with almost no change in taste. I use food grade citric and phosphoric acid to acidify the puree I keep over winter. I have quarts of all types of pepper puree there most of the time. I also make a jalapeno, cayenne, serrano blend which make it easy to season chili, spaghetti sauce, or the like. Food grade acids can be purchased mail order from hobby wine suppliers, institutional food providers, and most any chemical company. You will pay more, but your pharmacist can also supply them. Ascorbic acid is in your grocery, in the canning area, with a name like "fruit saver", packed in small round 2 oz tins. (Vitamin C) Citric acid is the acid part of lemons. Phosphoric acid is the 3nd major flavoring agent in colas (sugar, carbonic acid [carbonated water], phosphoric acid. --- Yoda yoda@brew-meister.com