Recently while eating at a barbecue joint in Hartselle, Alabama I tasted of a house-made hot sauce. It literally would take the hide off of your tongue when you tasted it, it was just that good. The Pig Stand BBQ’s name for it was “hot sauce,” my name for it was the Scalded A$$ Dog hot sauce, which I think more describes it.
I came up with a recipe that would approximate what I tasted in the following recipe.
- 2 cups cider vinegar
- ¼ c sorghum molasses
- 1 Tablespoon ground dry mustard
- ½ cup butter
- 1 tablespoon cayenne pepper
- 1 tablespoon black pepper
- 1 Tablespoon Worcestershire
- 2 Tablespoon Red pepper flakes
- 1 Habanero chili pepper, fresh
- Puree the habanero pepper in a food processor
- In a medium saucepan over medium heat, mix cider vinegar, molasses, dry mustard, butter, cayenne pepper, black pepper, red pepper flakes, habanero pepper, Worcestershire and sorghum molasses.
- Bring to a boil stirring constantly., then turn down to low heat let simmer for 15 minutes.
- Remove from heat and let mixture come to room temperature.
- Pour in a plastic squirt bottle and refrigerate