|Leff's Green Hot|
There are tons of recipes out there like this and this. I didn't worry about them too much, but I did use them as rough guides. I made two kinds and I kinda made them up as I went.
|Leff's Red Hot|
|jalapeños and onions|
|Greene Green Sauce|
While you wait, bake a potato (set the oven to just above room temperature or it will be done early) and sour some cream (I do this just by looking at regular cream. Cream would normally like this, but I give it the evil eye).
Put them all together.
Now for the Leff's Red Hot. Same deal but replace 3 of the jalapeños with rehydrated New Mexico chilies. Use the rehydration water to boil everything in. Use red wine vinegar instead of plain white. Same deal with the waiting. Decant into a scrupulously clean frank's red hot bottle, but still keep it in the fridge.
For some reason all of my red sauce photos kinda sucked, so you might get the impression that I like the green better. The truth is, I do. The red wine vinegar is too dominant in the final sauce. It's a good note to have in there, but it can be too strong. Next time I'll go halvies on it.