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)
|Tomato Puree||1590 Gr|
|Brown Sugar||430 Gr|
|Red Onion||230 Gr|
|Mustard Powder||25 Gr|
|Garlic Powder||25 Gr|