Abstract:
The object of the invention is a spicy, all natural pepper sauce, which incorporates three diverse culinary traditions into a unique American flavor experience.

Description:
DESCRIPTION OF THE DRAWING 
       [0001]    The drawing is a rendering of the interrelated processes that comprise Switchback Mack&#39;s Genuine American Hot Sauce. 
       FIELD OF THE INVENTION 
       [0002]    The present invention relates generally to a food preparation method and specifically to a spicy, all natural pepper sauce. 
       SUMMARY OF THE INVENTION 
       [0003]    In accordance with the present invention, a food product primarily comprising various peppers and spices provides a spicy sauce. More particularly this spicy pepper sauce is a composition comprising an admixture of:
   (a) chili pepper sauce   (b) southeastern pepper sauce   (c) scotch bonnet pepper sauce.   
 
         [0007]    This invention also relates to a method of preparing this protected composition which comprises
   (a) heating Operation 2A, a liquid admixture to 212 degrees F. and Operation 4 to 160 degrees F.   (b) cooling Operation 2A to 180 degrees F.   (c) combining Operations 1A, 1B, 2A, 2B, 2C, 3B, 3C, 3D, 3F, 3G, 3H, 4   (d) dividing Operation 3E into 3Ea and 3Eb   (e) pureeing Operations 3C, 3F, 3G and   (f) cutting Operation 3A.   
 
     
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
       [0014]    An example of a typical composition of the ingredients to prepare one gallon of spicy pepper sauce uses the following volume proportions. Of the 128 fluid ounces of volume, 28%, or approximately 36 fluid ounces, are displaced by solid ingredients. The solid ingredient volume weighs approximately 79.2 ounces. The detailed description of the solid ingredient volume follows:
   Ancho Chili Powder (B) 1.77% of solid volume   Chipolte Chile Powder (C) 1.97% of solid volume   de Arbol Chili Powder (D) 1.87% of solid volume   Ground Cayenne Pepper (F) 4.13% of solid volume   Ground White Pepper (G) 2.56% of solid volume   Salt (H) 2.17% of solid volume   Ground Allspice (I) 0.98% of solid volume   Ground Cinnamon (J) 0.98% of solid volume   Mustard Powder (K) 0.98% of solid volume   Raw Sugar (L) 8.07% of solid volume   Ground Allspice (O) 0.79% of solid volume   Garlic (Q) 15.16% of solid volume   Raw Sugar (R) 5.71% of solid volume   Yellow Onion (S) 7.48% of solid volume   Scotch Bonnet Peppers (T) 5.91% of solid volume   Garlic (U) 1.97% of solid volume   Ginger Shavings (Y) 34.65% of solid volume   Five Spice Powder (Z) 3.15% of solid volume   
 
         [0033]    The remaining 72%, or approximately 94 fluid ounces of volume, are the wet ingredients. 
         [0034]    The detailed description of the wet ingredients follows:
   Rice Vinegar (A) 17.16 fl oz of total volume   Cider Vinegar (E) 17.16 fl oz of total volume   Water (M) 22 fl oz of total volume   Cider Vinegar (N) 2.34 oz of total volume   Lime Juice (P) 4.68 fl oz of total volume   Maple Syrup (V) 21.84 fl oz of total volume   Fish Sauce (W) 3.15 fl oz of total volume   Sesame Oil (X) 0.5 fl oz of total volume   
 
         [0043]    The Chili Pepper Sauce Process is composed of two operations. In Operation 1A, ingredients B (Ancho Chili Powder), C (Chipolte Chili Powder) &amp; D (de Arbol Chili Powder) are combined until uniform consistency is achieved. In Operation 1B, ingredient A (Rice Vinegar) is combined with the output of Operation 1A until uniform consistency is achieved. The resulting Chili Pepper Sauce admixture is staged for consolidation. 
         [0044]    The Southeastern Pepper Sauce Process is composed of three operations. In Operation 2A, combine ingredients L (Raw Sugar) and M (Water) until uniform consistency is achieved. Heat the resulting admixture to 212 degrees F., creating a simple syrup. Reduce heat and allow admixture to cool to 180 degrees F. Initiate Operation 2B by combining ingredients F (Cayenne Pepper), G (White Pepper), H (Salt), I (Allspice), J (Cinnamon), K (Mustard) until uniform consistency is achieved. Combine resulting composition with the output of Operation 2A until uniform consistency is achieved. Remove heat from admixture. In Operation 2C, combine ingredient E (Cider Vinegar) with output of Operation 2B until uniform consistency is achieved. The resulting Southeastern Pepper Sauce admixture is staged for consolidation. 
         [0045]    The Scotch Bonnet Pepper Sauce Process is composed of eight operations. In Operation 3A, peel and chop ingredient S (Yellow Onion).Trim stems and waste from ingredient T (Scotch Bonnet Peppers). Initiate Operation 3B by combining ingredients O (Allspice), P (Lime Juice), Q (Garlic), R (Sugar) until uniform consistency is achieved. Combine resulting composition with the output of Operation 3A until uniform consistency is achieved. In Operation 3C, combine ingredient N (Cider Vinegar) and the output of Operation 3B until uniform consistency is achieved. Puree the resulting admixture. In Operation 3D, combine Ingredient Z (Five Spice Powder) with the output of Operation 3C until uniform consistency is achieved. In Operation 3E, divide ingredient V (Maple Syrup) into two portions, ingredients 3Ea (45% of Maple Syrup volume) and 3Eb (55% of Maple Syrup volume). In Operation 3F, combine W (Fish Sauce), X (Sesame Oil), Y (Ginger Shavings), 3Ea (Maple Syrup) with the output of Operations 3D until uniform consistency is achieved. Puree the resulting admixture. In Operation 3G, combine ingredients U (Garlic) 3Eb (Maple Syrup) until uniform consistency is achieved. Puree the resulting admixture. In Operation 3H, combine the outputs of Operations 3F and 3G until uniform consistency is achieved. The resulting Scotch Bonnet Pepper Sauce admixture is staged for consolidation 
         [0046]    The Consolidation Process is composed of one operation. Initiate Operation 4, by combining the staged outputs of Operations 1B, 2C and 3H until uniform consistency is achieved. Heat the resulting admixture to 160 degrees F. for twelve hours. 
         [0047]    It will be appreciated that the above example is representative of the invention but various modifications may be made in keeping with the spirit and scope of the invention as defined in the following claims. For example, other peppers and/or onions such as habanero peppers and/or Visalia onions may be used in place of scotch bonnet peppers and/or yellow onions. The amounts of the ingredients may be varied in order to make lesser or larger batches of the sauce, as long as the relative proportions are maintained. 
         [0048]    One skilled in the art would readily appreciate that the present invention is well adapted to obtain the ends and advantages mentioned, as well as those inherent therein. The methods, variances , and compositions described herein as presently representative of preferred embodiments are exemplary and not intended as limitations on the scope of the invention. Changes therein and other uses will occur to those skilled in the art, which are encompassed within the spirit of the invention, are defined by the scope of the claims. It will be readily apparent to one skilled in the art that varying substitutions and modifications may be made to the invention disclosed herein without departing from the scope and spirit of the invention. For example, variations can be made to the precise proportions of ingredients. Thus such additional embodiments are within the scope of the present invention and the following claims.