Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 302 :: Barbecue's Birthplace
Hellfire Hot Sauce
Category: Sauces
1 cup distilled white vinegar
2 teaspoons coarse salt (kosher or sea)
1 to 3 scotch bonnet chiles, seeded and thinly slivered crosswise (for a spicier sauce, leave the seeds in)
1/2 medium sweet onion, thinly sliced crosswise, slices broken into rings

Place the vinegar in a nonreactive bowl. Add the salt and whisk or stir until dissolved. Stir in the chiles and onion. Let the sauce ripen for at least 30 minutes before serving. It will keep for several days. Spoon as much as you desire (or can bear) over the chicken.
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