1. 2 fire roasted red peppers
2. 2 tablespoons habenero pepper mash
3. 1 cup tomato juice
4. 1 tablespoon garlic powder
5. 1 tablespoon Cajun seasoning
6. 1 tablespoon cayenne powder
7. ¼ teaspoon salt
Roast the red peppers directly over open flame on stove top or on the BBQ grill
When the skin on the peppers is black, remove from flame and put in a paper bag for
ten to fifteen minutes.
Remove peppers from bag and scrape off the black skin and remove the veins and seeds
Next, put all the ingredients in a blender or food processor and puree.
Simmer puree in small sauce pan for about five minutes.
Boy, that was easy. Put your sauce in the bottle sauce. This recipe makes enough for one small bottle of hot sauce.
You can eat it right away but it will get better in a few days. Store in refrigerator.