A very very rough recipe is:
- 4 lbs of dried chiles de arbol (no seeds or stems) - 1.5 lbs each of Serranos and Jalapeños - 1 lb of habaneros - 4 large carrots - half cup of garlic - about 2 gallons of white vinegar - a little salt and maybe a cup of water
I like the idea of adding some mangoes from the link so maybe add 2-3?
Rough chop everything and take out stems and the majority of seeds. Start heating the arbols in a very large boil pot outside (on a grill or its own propane burner). Then after 15 mins add the other peppers and salt. 15 mins later add the veggies, 5 mins later pour the vinegar and water if needed in so that it just covers the chiles. You might not use all the vinegar. Heat to a low boil for 2 hours. Let it cool for 20 mins, blend it in batches till smooth. Then transfer the blended batches back to the pot and reboil for 10 mins. Then pot directly into mason jars. Stir occasionally throughout so nothing burns, but some color is good at the beginning.
It feels pretty safe. It’s very very hot but that’s how I like it and makes it last longer. It’s not as smooth as the off the shelf hot sauces, but not quite as thick as the chile hot sauce in Asian restaurants.
Oh and don’t touch your eyes or sensitive areas.
Maybe it’s just me but chiles have decreased in hotness in the past decade. Like a habanero or jalapeño is not as hot as they used to be. For jalapeños, there used to be like 1/5 that would floor you, so their average hotness was quite higher. Now it seems like all jalapeños I buy are the same, which reduces the average heat so I have to add more habaneros.