- Messages
- 3
- Reactions
- 0
I had a recipe for it, got it from a Cajun I was in the Army with, but it got destroyed on one of my moves. IIRC, you can use dry chili's added to salt, vinegar, onion and garlic powders and blend it up and let it set for several days to weeks in a cool cupboard. I haven't made it in 15yrs or more. I think I used Chile De Arbol's when I made it. After using Tabasco in the MRE's I always carried another hotsauce in my LBE and a spare in my ruck and A-bag!.