Using that as a base, I ran my own taste tests over time and found the following variation to produce something that I really, really like on eggs. As the original author noted, it tastes better as the flavors blend and mellow so having patience and foresight to have a jar soaking in the cupboard before you need it is highly recommended.
- 1/2 cup distilled white vinegar
- 1 1/2 cup filtered water
- ~2 Tbps of Dried Pequin whole peppers
- 4 Dried Arbol whole peppers
- ~2+ tsp Garlic Powder
- 1 Tbsp Onion Powder or Flakes
- 1 Tbsp Salt
Notes: The Arbol provide the core spicy taste that makes you say “Cholula!”. The Pequin are relatively hot, and can be substituted for other peppers such as Guajillo (milder), or pretty much anything…experiment! Pinches of other peppers (even ground black pepper) are nice for mixing the flavor up. A teaspoon of cayenne helps if you like some heat and don’t have Pequin handy.
Process: dump everything in the blender, whip for a minute, jar for a week minimum. Strain pepper flakes if desired (helps guard against unexpected bursts of heat). Pour into recycled hot sauce container (one with a sturdy removable plastic lid and a relatively large opening).