Neon Heat

From the streets of Seattle, Neon Knife Brings you one of his signature hot sauces.

This is a big batch recipe, making about 42 ounces of hot sauce. If you don't want that much, but I'm not sure why you would want less, divide everything by 4.

26g Dried Ancho

26g Dried Guajillo

26g Dried Pasilla

13g Dried Arbol

26g Dried Chipotle

26g Dried Cascabel

72g Fresh Habanero

84g Fresh Poblano

290g Onion

172g Fresh Red Bell Pepper

2½ cups Hot Water (for soaking dried chilies)

½–⅔ cup Vinegar (white or apple cider)

Juice of 4 Limes (about 8 tablespoons)

4 tablespoons Honey

6 prunes, blended

2 teaspoon salt

Additional water to thin as needed

Prepare the Vegetables:

Chop the habanero, poblano, onion, and red bell pepper. Roast in a dry cast iron skillet until lightly browned and fragrant. Set aside.

Grind the Dried Chilies:

Grind the Ancho, Guajillo, Pasilla, Arbol, Chipotle, and Cascabel chilies in a blender until fine. Transfer the chili powder to a bowl.

Soak the Dried Chilies:

Cover with 2½ cups of hot water. Let soak for 20–30 minutes, then reserve the soaking liquid.

Simmer the Mixture:

In a pot, combine the roasted vegetables, soaked chili powder, vinegar, lime juice, and reserved soaking liquid. Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally.

Blend the Sauce:

Allow the mixture to cool slightly, then blend until smooth. Adjust consistency with additional water or vinegar if necessary.

Strain the sauce (optional)

For a velvety texture, push the sauce through a fine-mesh sieve to remove any remaining chili skins and seeds.

Adjust Sweetness and Acidity:

Taste the sauce. Add honey if needed for balance or more lime juice if it needs more tartness. Blend again to incorporate.

Test pH and Bottle:

Use a pH meter or test strips to ensure the sauce is between 3.4 and 4.0. Adjust with additional lime juice or vinegar as needed.

Pour while sill hot (greater then180 f) into a hot sterilized jar. Seal and allow to cool.

Perfect for adding a fiery kick to any dish, it's a must-have for hot sauce lovers.

Made from a blend of nine different peppers, this sauce balances bold heat with tangy citrus

and a hint of sweetness.