Back in February 2020, Pex Peppers shared a few of their recipes online. This is the Garlic Zinger/Taco Fuego Green 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.
Garlic Zinger/Taco Fuego Green Hot Sauce (Pex Peppers Recipe)
| Ingredient | Weight |
| Jalapeno | 2700 Gr |
| Vinegar | 1200 Gr |
| Lime Juice | 400 Gr |
| Garlic | 168 Gr |
| Cumin | 28 Gr |
| Salt | 20 Gr |
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