Kablam Slammer Dip

Wearing gloves to protect hands from heat, slice the habaneros in half lengthwise and remove the seeds and membranes, then roughly chop them into small pieces.

Slice the jalapenos in half lengthwise and remove the seeds and membranes, then roughly chop them into small pieces.

Slice the chili pepper in half and remove seeds and membranes, then finely chop into small pieces.

Heat a large saucepan over medium-high heat and add the chopped habaneros, jalapenos, and chili pepper, stirring frequently until the peppers soften and become fragrant, about 4–5 minutes.

Add the red pepper flakes to the pan and stir constantly for about 30 seconds to release their flavor.

Pour in all 5 cans of tomato sauce and stir thoroughly to combine with the peppers and spices.

Add the hot sauce and stir until fully incorporated.

Reduce heat to medium-low and simmer the dip uncovered for 8–10 minutes, stirring occasionally to prevent sticking and ensure even heat distribution.

Taste and adjust heat level or flavor as desired by adding more hot sauce or red pepper flakes if needed.

Transfer the dip to a serving bowl and serve warm with tortilla chips, vegetables, or crackers.