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Nutrition Facts
Serving Size 1 (19g) Recipe makes 24 servings The following items or measurements are not included below: red wine vinegar 1/2 cup rice wine vinegar Emeril's Original Essence xanthan gum
Calories 27
Calories from Fat 16		(60%)
Amount Per Serving		%DV
	Total Fat 1.9g	2%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 66mg		2%
Potassium 115mg		3%
Total Carbohydrate 3.3g		1%
	Dietary Fiber 1.5g	6%
	Sugars 0.9g
Protein 0.7g		1%
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Motorhead Hot Sauce

Recipe #174766 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Major K Woods
Jun 26, 2006

This Southwestern hot sauce is fiery without the dullness of just chile and vinegar. Cook the chile powder in a well ventilated area or outside on your barbeque burner.

SERVES 24 , 3 cups (change servings and units)

Ingredients

3/4 cup red chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons Butter Flavor Crisco
1/4 cup green chili sauce
1 cup V8 vegetable juice
1 cup red wine vinegar
1/2 cup rice wine vinegar
1 tablespoon lime juice
1/2 teaspoon Emeril's Original Essence
1/4 teaspoon xanthan gum
1/4 ounce dark chocolate

Directions

1
Preheat cast iron skillet on burner until medium hot.
2
Add Crisco and melt.
3
Combine chile powder, onion powder and garlic powder in skillet.
4
Stir.
5
Cook for five minutes.
6
Lower heat to low.
7
Add green chile sauce and the vegetable juice.
8
Simmer for another five minutes.
9
Add chocolate.
10
Simmer for two minutes until sauce is well blended.
11
Turn heat off.
12
Add vinegars, lime juice and the spices.
13
Stir well and add xanthan gum powder.
14
Cool.
15
Bottle sauce and age in refrigerator for two week before using for best flavor.