Thread: Salsa/Sauces
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Old October 16, 2009   #10
TZ-OH6's Avatar
Join Date: Feb 2008
Location: Mid-Ohio
Posts: 841

I pretty much stuck with the original ingredients to get the original flavor. The peppers I used are a bit hotter than jalapenos though. Rooster sauce is not supposed to be overly hot, which is why it is so popular.

I do have tons of flavorless super hot peppers (habaneros etc) from this cool summer, which might get soaked in a bottle of vodka or rum to make an extract. They are not good for much else.
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