MICHELADA INGREDIENTS DASH OF HOT SAUCE RECIPES

Steps:

• Give the habaneros a good rinse and de-stem them.  Out of habit, I usually scrape out the seeds and pith of habaneros but you can consider this optional.  Use caution (or gloves) when handling habanero peppers. 
• Saute a roughly chopped onion and 2 whole, peeled garlic cloves in a dollop of oil.  It's best to use a non-reactive pan for this recipe with stainless steel being a good option.
• Once the onion has softened (5-8  minutes) add the six habanero peppers, 3/4 cup peach, 1/4 cup pineapple, 1" piece of peeled ginger, 3/4 cup white vinegar, 1/2 cup water, 1/2 teaspoon salt.  Let the mixture simmer for 5-10 minutes or until everything is at a uniform temp. 
• Add mixture to a blender or food processor and combine well. 
• Take a taste.  It will be plenty hot so consider yourself warned!  You can add dashes of agave or honey to sweeten it up and temper the heat if you want. 
• Serve immediately or store in hot sauce bottles in the fridge where it will keep for at least a month. 

Steps:

• Blend tomato juice, horseradish, Worcestershire, and celery seeds until smooth.  Add hot sauce, lemon juice, lime juice, salt, and pepper, then blend. Adjust the mix depending on how spicy, salty, or citrusy you like it. Add 1 tbsp. vodka to stabilize the mix and keep the juices fresh, then blend.  Combine 6-8 oz. of the mix with 2 oz. of vodka into a glass with ice. Pour back and forth into another glass 3 or 4 times to mix. Garnish with a celery stalk and a lime, or whatever else you feel like adding. Sky's the limit.