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Frank's® RedHot®



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Servings: 1 1/2 gal.


  • 1 gal. FRANK'S® RedHot® XTRA HOT Cayenne Pepper Sauce
  • 1 qt. Lemon juice, fresh
  • 1 qt. Olive oil
  • 1/2 cup Black peppercorns, whole, cracked
  • 1 1/2 tbsp. Oregano, dried, ground
  • 24 each Bay leaves, dried


  • 1. Combine ingredients in large mixing bowl. Mix thoroughly with wire whisk. Cover and refrigerate to hold.
  • 2. Use as a spicy southern-style marinade for pork, seafood or poultry.