F-16 Afterburner Hot Sauce Recipe


  • ½ dried Ancho Chile
  • 1 fresh red Dutch; Thai, or jalapeno chile
  • 16 fresh Scotch Bonnet or habanero Chiles; preferably orange or golden yellow
  • 1 cup coarsely chopped yellow onion
  • 4 Large cloves garlic, crushed
  • 2 Tbls fresh lemon juice
  • 2 Jiggers Amber rum
  • 1 cup white vinegar
  • 1 Tsp dried oregano


  1. Submerge the Ancho in a pot of hot water and soak until soft, about 20 minutes. Chop Ancho finely and reserve.
  2. Roast and peel the Dutch Chile. Stem, seed, and finely chop the chile.
  3. Stem and seed the Scotch Bonnets, (WEAR GLOVES!!)leaving the inner membranes (and, if desired, a few seeds).
  4. Combine the Scotch Bonnets with Onion and Garlic in a food processor and process until very finely chopped.
  5. Combine Lemon Juice, Rum, and Vinegar in a nonreactive pan and bring to a boil. Pour liquid into processor, add the Oregano and Dutch Chile, and process lightly.
  6. Add the Ancho teaspoon by teaspoon, processing briefly in between, pulsing only enough to obtain a smooth, yellow-orange sauce, highlighted by red flecks.
  7. Refrigerated, this sauce will keep up to 8 weeks.

© 2011, Hot Sauce Reviews and Spicy Food Blog. All rights reserved by InsaneChicken.com.

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