This hot sauce recipe came into development after tasting the most disgusting thing I’ve eaten in recent memory, the KFC Nashville Hot Chicken. I went into that chicken with limited hopes, knowing KFC is to chicken as MTV is to music, but I was truly disgusted with the mild, greasy, pickly red goop that was on what passes for chicken, and began to think. This is the beginnings of my replacement.
I will preface this by saying I’ve not researched Nashville hot chicken, I don’t know traditional recipes or history, I was just disgusted with what was served to me. This still needs some work, but for a thick, spicy, flavorful sauce, I think I hit the nail on the head, you be the judge.
The original idea was for a thinner, tossing style sauce, and it may evolve to that in the future. This makes a great base sauce, and is a spectacular alternative to the chipotle cherry sauce. The sauces do share a bit of a flavor pallet, but this is thicker, hotter, and slightly smokier. It does go great with these chicken tenders, but also on burgers, fries, and anything else.
- 3 small onions
- 3 green onions
- 2 habanero peppers
- 2 jalepeno peppers
- 1 anaheim pepper
- juice from one blood orange
- course sea salt
- fresh cracked pepper
- 3 cloves garlic
- cayenne pepper
- montreal steak seasoning
- smoked paprika
- 1 28oz can crushed tomatoes
- 2 tablespoons bacon grease
- 1 can chipotle peppers in adobo sauce
- Dice half of the onion, slice the other half thin, thinly slice all peppers and garlic.
- Separate all of the diced veggies into 2 groups.
- In a skillet, saute half of the veggies in bacon grease until browning begins, about 8 minutes.
- In a 4 qt sauce pan, bring the crushed tomatoes to a simmer and then add the bacon cooked veggies
- Simmer for 10 minutes to combine flavors, then add the spices and continue to simmer
- Add the raw veggies and simmer a further 30 minutes.
- Puree the contents of the pan with a stick blender or in a regular blender to desired consistency
- Taste. Adjust to your liking, I added the can of chipotle peppers now and blended again, which added a nice smokiness and a bit more heat.
- Simmer to desired consistency and serve
- This sauce is evolving. The goal is thin enough to toss wings in
- Very spicy, with a lot of heat, but not quite like eating fire. There is a flavor being the heat
- I did not measure the spices, I went with a few shakes of each, and adjusted through cooking.