Lesbig, I like your idea of adding some lime and garlic - some of my favorite hot sauces are SE Asian sauces, based on lime. Unfortunately, I don't think it will be very noticable with the tequila and vinegar in there, as the vinegar will definitely overpower it, and probably the tequila, as well. Also, lime juice is one of those things that is best superfresh, and doesn't keep or can well, IMO. I see things next to recipes saying good for 2 weeks, and things like that, but when I make a nuoc cham I make sure I use it in 3 days, and I freeze extra lime juice immediately, if not used. Maybe if trying to get a lime flavor in there you could try a small amount of zest? Different flavor, but it would be noticable over the stronger ones. You'd have to experiment with it, to see how it preserves, as well as how much to use, as I haven't done it...just an idea. Dave

This is my version of a Jalapeno Cafe recipe. We keep a dollar store squeeze bottle of it in the fridge and DH eats it on everything. I increased the vinegar because the original recipe was a bit too close to the pH line for me and the last batch using these proportions was 3.6. We've used all sorts of combinations of hot and sweet peppers. Sometimes it's Muddy Brownish Red Dragon Sauce. I quadruple the recipe to can. * Exported from MasterCook * Green Dragon Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Condiments Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 jalapenos -- stems removed, coarsely chopped (2 1/2 cups) 1 medium onion -- coarsely chopped 4 cloves garlic -- sliced 1 teaspoon salt 1/2 teaspoon vegetable oil 2 cups water 1 1/4 cups white vinegar -- or more, to taste Combine the jalapenos, onion, garlic, salt and oil in a non-reactive saucepan over high heat. Saute' for 3 minutes. Add the water and continue to cook for about 20 minutes. Remove from heat and allow to steep until mixture has cooled. Place mixture in food processor and puree until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream. To refrigerate: Pour into sterilized pint jar and seal. Let age at least 2 weeks before using. *Katie's note: To can-- Pour into clean, hot half-pint or pint jars and process in a boiling water bath for 10 minutes at 0-1000 ft., 15 min. at 1001-6000 ft., and 20 min. above 6000 ft. Source: "Jalapeno Cafe" - - - - - - - - - - - - - - - - - - - Here is a link that might be useful: Green Dragon Sauce

Is Egyptian garlic the same as elephant garlic? Don't think I have ever seen Egyptian garlic.

I made another batch of green hot sauce, and this time I simmered the ingredients for 30 minutes. I used seven jalapeños and seven Serrano chilies, which weighed one pound altogether. I also used three or four garlic cloves, which I cut into four pieces each. After it was done simmering, I let it rest for 30 more minutes covered to cool, and then I puréed it in my Vitamix blender, and so it came out very smooth. I did not remove any seeds (since they may have nutritional value), and they got completely puréed. When I made the previous sauce (which I accidentally left in Cathedral City), I simmered it for only 5 minutes, and so the chilies did not get soft, and they did not purée smoothly, but then I was using a stick blender, which rarely purées completely. Anyway, I like the smooth texture of the sauce I made today. The heat level is the same as the one I made earlier, and I had removed all seeds (but not membranes) from that batch. I prefer to make my own hot sauces rather than to buy them, and it is very much cheaper this way. Next time I will want to try roasting the chilies on the BBQ to get a smoky flavor.