14 Ounces of Lea and Perrins Worcestershire sauce

6 Ounces of Cayenne Red Pepper Sauce

4 Ounces of Olive Oil

2 Ounces of Balsamic Vinegar

2 Ounces of Soy Sauce

2 Ounces of Brandy

5 Tablespoons of Horse Radish

4 Tablespoons of French Whole Grain Mustard

2 Tablespoons of Lemon Juice

1 Tablespoon of Angostura Bitters

1 Tablespoon of McIlhenny Co. Tabasco Brand Red Pepper Sauce

1 Tablespoon of garlic powder

1 Tablespoon of oregano

1 Tablespoon of Italian Seasoning

1 Tablespoon of Chili Powder

1 Teaspoon of fresh ground white pepper

1 Teaspoon of Hungarian Paprika

1 Teaspoon of Chinese Five Spice

1 Teaspoon of India Hot Curry Powder

Mix all of the ingredients together in a blender. Makes over slightly a quart of very hot sauce.  Place mixture in old 12 ounce Worcestershire sauce bottles or other similar bottles.  Refrigerate for a week.  Keep refrigerated until one needs to use it.

To make Barbeque Sauce add 12 ounces of Scott's Hot Sauce mix to a 28 ounce can of crushed peeled tomatoes and blend, and keep refrigerated until used.

I suppose one could also use Scott's hot sauce mix for flavoring Bloody Mary's or other similar hot items.

I found this recipe in my files dated October 27, 1993