Seven Nation Army Hot Sauce

Foreword

When you say “spicy” people usually think of the fiery sensation of capsaicin, the heat in chili peppers. But wasabi is also spicy, and it is a different kind of spicy all its own. This knowledge led us to the inevitable question, “What would a hot sauce with all the different kinds of spiciness taste like?”

Ingredients

• 150g red bell pepper, seeds removed
• 150g serrano peppers, stems removed
• 14g salt
• 250g white vinegar
• 1 tsp (2.4g) ground cinnamon
• 2 tsp (4g) ground Sichuan pepper
• 4 tsp (26.8g) Spice World squeeze ginger
• 1 tsp (6.8g) Silver Springs prepared horseradish
• 7.6g (~4 cloves) crushed garlic
• 0.8g ground black pepper
• 1 tsp cayenne
• 1g xanthan gum
• 2 drops liquid smoke

Directions

1. Boil enough water to have at least 400g.
2. Allow the water to cool to at least 120°F.
3. Coarsely chop the serrano and red bell peppers.
4. Place the peppers into a 1 qt freezer bag.
5. Add 400g of water and 14g of salt to the bag.
6. Seal the bag and shake to mix.
7. Vent out any air within the bag.
8. Store the bag in a dark place at room temperature for 2 weeks. Check on it every few days to release any gas and give a mild shake to mix. The mixture may become cloudy, but dispose of the contents if any mold appears.
9. Drain the liquid, and then blend the peppers (and any residual liquid) with 250g of white vinegar.
10. Blend in the cinnamon, Sichuan pepper, black pepper, ginger, horseradish, garlic, and cayenne.
11. Bring the mixture to a boil, then remove from the heat, cover, and allow to cool.
12. Strain the mixture, keeping the liquid.
13. Blend 2 drops of liquid smoke and 1g of xanthan gum into the liquid.
14. Bottle.