Thin red hot sauce needed

Unknown

A local BBQ joint serves up a thin red hot sauce on the side. It goes great with pulled pork. The only ingredients seem to be vinegar and cayenne pepper. Does anyone have a recipe they're willing to share? I cannot seem to get the flavor or consistency right after going through gallon of vinegar and a ton of cayenne.

Painter

Barney,
Check out one of these.
Bob

Chef Arnoldi

Barney, here is a sauce for you that you make:[p]
vinegar-pepper sauce:[p]1 1/2 cup cider vinegar
2 tablesp granulated sugar
1 tablesp crushed red pepper flakes
1 1/2 teasp salt
1/4 teasp cayenne pepper
1 1/2 teasp worcestershire sauce[p]combine above heat to dissolve & use

Painter

Barney,
Trying the link again.
Bob
[ul][li]regional sauces[/ul]

Borders

Barney, are you using fresh peppers? Here's how I do it.
12 fresh cayenne peppers
rice wine vinegar
kosher salt [p] Fill your pepper bottle w/rice wine vinegar to measure the vinegar(Tabasco uses rice wine vinegar) If your making a 6 ounce bottle of sauce, I'd use about a dozen peppers, but if your looking for "thin", try 6-9. Using gloves, cut the peppers in half, and de-stem. In a small pan or pot, simmer the vinegar and peppers for about 1 minute. Stir in 1 teaspoon kosher salt.
Put mixture in food processor. This part's the tricky part. Process the mix at a speed that does NOT puree the seeds. If you do puree the seeds, it will be too hot. The only alternative to this, is to de-seed the peppers with a small spoon prior to simmering. I usually do it this way, but it takes a long time.
Press the puree through a fine sieve into a cup. Taste. Now's the time to add more salt if you like. I use a meat "injector" to draw the sauce out of the cup and inject it into a recycled sauce bottle.
This is the same way I do Tabasco.
I cannot overemphasize the danger of the fresh pepper juices. They will severely burn you. The more sensitive the skin, the more danger, eyes being the worst. Use gloves and rinse often.

Unknown

Thanks guys. I'll give all the suggestions a whirl and let you know how they turn out.

Unknown

Barney,
I live near BBQ-ville home of eastern hot sauce. For store bougt sauces that are great try Georges' hot or regular. My second choice would be Scotts. If you have a food lion store near you they can order them for you.[p]Good luck happy eatin!