Pex Peppers 7 Pot Panic Hot Sauce

Back in February 2020, Pex Peppers shared a few of their recipes online. This is the 7 Pot Panic recipe ingredients list. I made a form that will derive the grams of ingredients based on the grams of peppers.

From Pex Peppers: Please note, the vinegar used in these recipes is DISTILLED WHITE VINEGAR unless otherwise specified. Weights are in Grams. To make these sauces, put ingredients in a pot, bring to a boil for 10 minutes and then blend via immersion blender. Bottle them at least at 190 degrees F and flip them onto their lids for at least 60 seconds for proper sterilization.

My notes: My deviation would be to boil the raw ingredients as above. Then let it cool enough that it can be blended. Blend in a blender, then add the sauce back to the saucepan and boil again to 190F for 10 minutes. I also would add a tiny bit of xantham gum, like 1/4 tsp for a small batch, when blending.

7 Pot Panic Hot Sauce (Pex Peppers Recipe)

Ingredient Weight
Douglah 1800 Gr
Tomato Puree 1590 Gr
Vinegar 950 Gr
Brown Sugar 430 Gr
Red Onion 230 Gr
Salt 35 Gr
Mustard Powder 25 Gr
Garlic Powder 25 Gr

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