EATS! Heat 5-Pepper Sauce

Ingredients

• 1 cup cajun seasoning blend 
• 1 cup cayenne pepper 
• 5  ghost chile peppers raw fresh with seeds, reserve 1 for garnish chopped
• 8 cloves garlic raw minced
• 3 cups extra-hot wing sauce red such as frank's hot
• 11  jalapeño peppers raw fresh with seeds, reserve 1 for garnish chopped
• 0.3 cup juice of lime 
• 0.5 cup mayonnaise 
• 2 tablespoons olive oil 
• 11  habanero peppers raw fresh with seeds, reserve 1 for garnish chopped
• 1 cup pepper flakes red crushed
• 9  scotch bonnet peppers raw fresh with seeds, reserve 1 for garnish chopped
• 5  thai peppers raw fresh red minced for garnish
• 1 cup vinegar white
• 1  onion diced yellow

Equipment

• sauce pan
• blender

Directions

1. Add the olive oil, garlic, 10 habaneros and jalapenos, 8 Scotch bonnets, 4 ghost and Thai chile peppers and the yellow onions to a medium saucepan over medium heat. Cook for 3 minutes.
2. Add 1/2 cup each of the Cajun spice, cayenne and crushed red pepper. Cook for 1 minute.
3. Pour the mixture into a blender and puree.
4. Place the puree in the refrigerator to cool, about 1 hour.
5. Once cool, add the remaining 1/2 cup Cajun seasoning, cayenne and crushed red pepper for added flavor. Stir in the wing sauce, vinegar, mayonnaise and lime juice.
6. Add the 1 reserved raw chile pepper of each kind, and stir well.