The label gives you a good map. The sauce is a datil pepper hot sauce, and its ingredient list (partly cut off in your photo) includes green bell peppers, garlic, vinegar, Worcestershire, and a fair amount of sugar, which is why it tastes sweet. Its nutrition panel shows 4 g of sugar and 125 mg of sodium per serving. Datil peppers are fruity and milder than habaneros, so the heat stays moderate. The company's exact recipe isn't public, so this is a close approximation.
A home version adapted from Cook with Reina's datil sauce recipe (makes about a cup):
- Datil peppers: about 4 oz (100 g), stems removed
- Green bell pepper: 1, chopped
- Garlic: 4 cloves
- White vinegar: 1/2 cup
- Water: 1/2 cup
- Brown sugar: 1/4 cup, more if you want it sweeter
- Worcestershire sauce: 1 tbsp
- Salt: 1 tsp
- Wear gloves when you handle datil peppers, since their oils irritate skin.
- Combine everything in a saucepan and bring to a gentle boil, then lower the heat and simmer about 15 minutes until the peppers and pepper soften.
- Blend until smooth. Add a little water if it's too thick; it should feel like a thick, pourable sauce.
- Cool, bottle, and refrigerate. Homemade sauce without preservatives is best used within a few weeks.
The main differences from the Firehouse version are the corn syrup and sodium benzoate, which a home batch won't have. Taste as you go, adding sugar for sweetness or vinegar for tang.
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