Type what you have

Ingredients

• ✓ arbol pepper
• water
• vinegar
• pequin pepper
• garlic
• paprika
• onion flake
• salt
• water
• xanthan gum

Instructions

1. 1 Combine 1 cup water, vinegar, pequin peppers, garlic, arbol peppers, paprika, onion flakes, and salt in a small saucepan over medium heat; attach a thermometer to the saucepan. Cook until pepper mixture reaches and maintains 180 degrees F (82 degrees C) for 10 minutes; transfer to a blender and blend until smooth. Cool in the blender until room temperature, about 15 minutes.
2. 2 Combine 2 tablespoons cold water and xanthan gum in a small bowl; add to pepper mixture and blend 30 seconds. Transfer hot sauce to a sterilized airtight bottle. Store in the refrigerator for up to 9 months.

By Wolfehaus