This hot sauce is high in both heat and flavor and offers a smooth finish. This recipe may also be canned from the liquid stage.

INGREDIENTS | MAKES 2 TABLESPOONS POWDERED SAUCE FOR EACH ½ CUP DRIED

• 2 cayenne peppers
• 2 habañero peppers
• 2 banana peppers
• 2 jalapeño peppers
• 2 Scotch Bonnet peppers
• 2 Anaheim peppers
• 1 sweet red pepper
• 1 sweet orange pepper
• ¼ cup onion, diced
• 3 cloves garlic, finely chopped
• 1 teaspoon freshly ground ginger
• ½ cup white vinegar
• 1 tablespoon dark molasses
• 2 tablespoons honey
• 2 tablespoons orange juice
• 2 tablespoons brown sugar
• 1 plum tomato
• ¼ cup spiced dark rum
• ½ teaspoon chipotle powder
• ½ teaspoon curry powder
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

1. Seed all the peppers; roast them in the oven or over the grill. Remove blackened skins.

2. Sauté onion gently in a tiny bit of oil until translucent.

3. Process peppers in a food processor to even consistency.

4. In a saucepan, place the peppers and onions with all other ingredients.

5. Simmer over low heat; stir regularly, until peppers are tender.

6. Run the mixture through a sieve; return to the stove to simmer another 10 minutes.

7. Cool. Pour ¼cup of sauce evenly over the surface of a fruit roll-up tray for the dehydrator. Place the mix on the manufacturer’s suggested setting for drying herbs.

8. Check after 1 hour; if peppers have reached a rubbery stage, cool, dice, and run through an herb grinder.

9. Return to the dehydrator for 1 hour, until crunchy. Put through herb grinder again.

10. Store in airtight container in a cool, dark area. Shelf life is about 1 year.

11. Repeat steps 7–10 for the rest of the mix or put into a jar and store in the refrigerator for family use.