Sounds good. I save my plastic ketchup squeeze bottles for sauce.
Slice a bunch of Bhuts and put'em in a jar with peeled garlic cloves and cover with white wine vinegar. Let it sit for a couple of weeks in the fridge. Use it on collard and turnip greens, and to make vinaigrette. Put a tablespoon in a Bloody Mary...

Being a foodie, would love to try this recipe. But for one must have kitchen with the best appliances.

Here is a link that might be useful: studiokitchen

Well, it depends what kind of HOT PEPPERs we are talking about. 3 gallons of it to 64 oz of ketchup ? I can handle that proportion with red Jalapenoes , maybe.

The recipe calls for Hungarian wax but I usually mix in 1/3 Anchos . I only will put one Butt seeds removed in a few jars for some extra heat. To use 3 gal. of anything much hotter then that would be too much. I eat around the Butt in the jar its just there to add alot of heat and one pepper does just that.
This is an old recipe been around some people doctor it with different herbs and spices to taste. Lots of room for tweaking like adding a Butt. 90% of what I eat is just wax and anchos.There is always a line at the door of friends bringing the jar back to exchange. Cant make enough 16 cases last year !/2 gone already

If you're game for making your ketchup from scratch (starting with whole tomatoes) then see link below.

There's a link in the post for Hotter than Heinz Ketchup. I love the stuff. You just can't find store bought ketchup this good ;-)

Here is a link that might be useful: When life gives you Peppers and Tomatoes

Hotter then Heinz looks good . I grow alot of tomatoes too. Next year. Try any yellow super hot powder in mustard I eat it on everything.