Vaughan's revealed his TOP SECRET and HIGHLY ACCLAIMED hot sauce recipes

Publish Date
Tuesday, 5 June 2018, 2:56PM

Vaughan likes it HAWT. 

So hot, that he's curated three HAWT sauces that he has generously shared with the greater population. 

Megan and Fletch were the taste testers for the sauces this morning (watch them dying in the video above)... and well, we recommend you not reproduce these sauces unless you can handle the heat. 


Daddy's Hawt Sawsass


20 Peppers (Cayenne, whatever you've got going on) Cut the stems off and the ends

1.5 cups of white vinegar

2 or 3 cloves of garlic (sliced up or whole) (more if you like garlic)

1 tsp of salt

1 teaspoon of Garlic Powder (or just double down on fresh garlic if you want)


Chuck them all in a pot and get that boiling up a storm.  

Then calm the storm to a medium simmer.

20 minutes of the medium boil, take it off the heat for a second and then blend the hell out of it in a blender or with a stick blender.

Like really blend the hell out of it.

Then back on the low simmer for 15 minutes.  Leave to cool.

Get it into a bottle or a jar or whatever sauce container you saved.


Daddy's Hawterer Sawsass

A lot like Daddy's Hawter Sauce, but more peppers, a teaspoon of sugar, coarse salt, no garlic powder, more fresh garlic.

Cook the same, except after blending, put through a sieve & remove any pulpy-ness.

It'll be much thinner and runnier


Daddy's Dangerously Hawt Mess Hawtest Sawsass


A tin of diced tomatoes (I got plain, every tomato tinning company seems to love a good diced italian tomato)

300grams (or thereabouts) of peppers. More if you want it hotter, hotter types of peppers also an option.

1 big ass white onion diced 

5 cloves of garlic (more if you're a fiend, less if you're not a fan, chop it up, or plop the clove in)

1 big handful of Coriander (if you hate coriander, sort out your life or just leav eit out)

200ml of Apple Cider Vinegar (the best of the vinegars IMHO)

150ml of Water


Jam it all in a pot and over a low heat for about an hour, really low heat so it doesn't all dry out. Stir occasionally 

Blend the hell out of it, then back in the pot for another hour. Stirring occassionally. 

Give it another blend after another low hour

Pour into bottles or jars. BOOMFAH!