Thunder Sauce Recipe

Summary:

This recipe is loosely based on one shared by White Thunder BBQ. I saw the recipe in a screenshot posted on Facebook. I’m unsure of the location of the original published recipe, pasted below. Here is their blogspot.

Directions:

1. Use the first calculation to get the grams of shallots and garlic, based on grams of peppers.
2. Ferment the ingredients from step 1 in a 3.5% brine solution. This brine calculator is helpful. Let the ferment go for at least three weeks.
3. When the ferment is done, pour off some of the excess brine so the floating peppers and other ingredients fill the container from the bottom, and the brine is even with the top of the ingredients. Strain the ingredients, saving the brine into a saucepan. Weigh the fermented peppers, garlic, and shallots. and plug those grams into the second calculator. Add the ingredients to the saucepan with the brine. Add both vinegars, based on calculation, to the saucepan. Simmer for 20 minutes.
4. Add bourbon, sugar, tomato paste, olive oil, black pepper, and saucepan contents to the blender. Blend until smooth.
5. Taste and adjust for salt/pepper if needed.
6. Add contents from blender to saucepan and hard simmer at 180F for 10 minutes (adding more water if necessary to keep from getting too thick)
7. Fill sterilized bottles, and invert for 5 minutes.

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