How To Make Ghost Pepper Hot Sauce The Recipe Method
In a nutshell, your cooking steps include: Chopping, Cooking, Simmering, Processing, Bottling. Done! Easy!
The unfortunate part of this recipe is that it is best to wait a few days or even longer to let the flavors mingle and mellow slightly in the bottle. Of course you can eat it right away, but I like the flavor that much more after waiting.
So have a little patience, will ya?
The flavor is spicy for sure, but somewhat fruity from the ghosts and savory with the tomatoes. This is one of my very favorites.
Bhut Jolokia Hot Sauce
Turns out you can take a slight edge off of a ghost pepper hot sauce by adding a few extra ingredients. This recipe makes use of carrots, onions, and garlic to add not only a little bit more flavor to the already sweet ghost pepper, but also to make the intense heat of the pepper easier to survive!
This sauce from Pepper Joes is seriously fire-breathing stuff that will have you feeling like a dragon, protecting an old castle.
This sauce makes for a great dip and a great marinade, or just something a little extra to drizzle over your next chili. No matter what you put it on, you best be ready to have your mouth kick off like a party is taking place inside of it. And be even more cautious of how addictive this sauce is. One taste is never enough.
Tips For Making Your Own Hot Sauce
If you are cooking a sauce with really hot peppers like ghost peppers, try to stay back from the steam coming off of the pan. I learned this the hard way, unfortunately. Unless you like watery, burning eyes and five minute coughing fits.
If you want to give away some of your hot sauce as gifts, Amazon sells these bottles that have worked out pretty well for us. You’ll also want to purchase a funnel to actually get the sauce into the jars, and not all over your counters or sink.
Dry cook the hot peppers in the skillet first. They’ll get a little bit of a char on the outside skin which will give an extra depth of flavor
Cooking all of the sauce ingredients until soft will make it easier to blend, and give you a better consistency.
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Smoked Ghost Pepper Hot Sauce
Scroll down for a printable version of this recipe
Makes 20 5-ounce bottles
1 gallon organic apple cider vinegar
4 heads roasted garlic
20 ghost peppers
1 cup salt
2 cups sugar
1. Dry fresh, ripe ghost peppers. I used the same method The Chopping Block’s Owner/Chef Shelley Young did when drying her espelette peppers and tied string to the peppers’ stems and hung them in my pantry until they completely dried, which took about a month. Make sure the peppers don’t touch each other so that air can circulate around them.
2. Smoke ghost peppers on a smoker for 10-20 minutes. Just keep an eye on them so that they don’t get too charred.
3. Remove as many seeds and stems from the ghost peppers as you can. If you open a pepper and there is mold growing inside, throw it out. This can happen if they are dried in a humid environment. Be sure to wear gloves when doing this step. My hands are not usually sensitive to peppers, but these aren’t normal peppers. You will seriously regret if you don’t wear gloves during this process!
4. Puree everything in a powerful blender, like a Vitamix.
5. Heat the sauce in a large pot on medium heat and reduce to about 80% of the original volume. Be prepared to cough as this cooks, and make sure you have some ventilation going in your kitchen!
6. Strain through a fine sieve.
7. Funnel into jars.
8. Serve over everything with discretion.
Storing Hot Sauce
4 Tablespoon Extra Virgin Olive Oil
Ghost Pepper Green Sauce
This is my version of the green sauce found in Peruvian restaurants, spiced up even more with ghost peppers. For a more tame sauce, omit the ghost peppers. This is mouth burning, but addictive. It’s great on Peruvian chicken, burritos, salads, or as a veggie dip.
Provided by HOLLY9000
|3 ghost chile peppers, stemmed and peppers chopped, or to taste|
|2 jalapeno peppers, stemmed and peppers chopped|
|6 tablespoons sour cream|
|salt and ground black pepper to taste|
|1 drizzle olive oil|
- Combine cilantro, ghost chile peppers, jalapeno peppers, sour cream, mayonnaise, lime juice, and garlic in a food processor process until sauce is smooth.
- Taste sauce and season with salt and pepper. Add olive oil and blend until smooth and creamy.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 3.8 g, Cholesterol 8.9 mg, Fat 9.5 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.8 g, Sodium 79.3 mg, Sugar 1.4 g
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Small Axe Peppers Ghost Pepper Hot Sauce
$7.99 or subscribe and save up to20%
Made with the notorious ghost pepper, it is far the spiciest hot sauce we have ever made! Of course, that doesnt mean we skimped on delicious flavor. The freshly ground chipotle powder adds a smokey dimension that masterfully neutralizes the ghost pepper spice.
Tips For Coming Up With Your First Hot Sauce Recipe
Perfecting a hot sauce recipe is challenging! Id actually say its almost impossible since everyone has their own hot sauce preferences and ingredients may vary in taste and heat with each batch. So my advice is to avoid analysis paralysis, turn on the burner, weigh and record all ingredients, make a sauce and then tweak the recipe from there.
Ive been making hot sauce for about five years now and I am certainly not an expert. I recommend your adding any comments below if you have any good advice for those of you planning your first few batches. What I love about hot sauce is that its hard to go wrong, so feel free to take some of my advice or completely ignore it!
So, first things first! Lets talk about the common elements in most craft hot sauces. Each sauce consists of some heat, sweet, and savory elements. Some sauces drift more into one area, but it’s a safe balance to use as a start and go from there.
Lets start with heat because without the heat its not hot sauce! There are hundreds of different types of chili peppers out there, with many different flavors and levels of heat. The endless number of combinations make experimenting so fun, so if you have any unique peppers, have fun making a sauce thats never been created before.
I would suggest taking little nibbles of peppers to understand them more and think about what might go well.
The Most Important Point
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Ok This All Sounds Great Man But You Left Something Out Where Do You Get Ghost Peppers
That is actually a great question. Its autumn so they are in season in America and you can find fresh ones in specialty food stores and farmers markets. I, however, grew my own! My mother knows I love spicy food so she bought me a grow your own . Check it out, ghost peppers are desert plants and therefore really hardy. Just pop the top on this thing like a soda can, add water, and in a couple of months you will be growing some of the worlds hottest peppers.
Smoked Ghost Pepper Hot Sauce Will Scare Your Taste Buds
A friend recently suggested I watch the Gordon Ramsey episode of Hot Ones on YouTube, and I laughed as the celebrated chef worked his way through a series of hot wings doused in hot sauce, getting hotter and hotter along the way. Ramsey is known for his profanity and there was plenty of that flying as he coughed, sweat, spit and generally berated the quality of the chicken wings, aka wings of death.
It reminded me of the time I grew ghost peppers in my garden and had so many of them, I turned them into a hot sauce that I still put that on everything. This recipe takes a while from start to finish because you need to dry the ghost peppers which takes about a month. For a faster version of homemade hot sauce, check out my version of tabasco sauce.
Ghost peppers are also called Bhut Jolokias and can top out at over 1 Million Scoville Heat Units, which is about 400 times hotter than an average jalapeno pepper. Ghost peppers originated in India where the army has transformed peppers into military-grade smoke bombs. Local residents even smear the peppers on fences and walls to keep wild elephants out.
Smoking the dried peppers is another extra step in making this sauce but simply wait until you’re firing up your smoker for something else and just add these in a grill basket to the smoker for a few minutes. The smokiness helps makes this the most flavorful hot sauce in my kitchen!
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Homemade Ghost Pepper Sauce
This is hot really hot. Youre warned.
Ok, heres a simple recipe for ghost peppers.
Do this in a well ventilated kitchen
Ghost Pepper Sauce Ingredients
- 5 SMALL Ghost Peppers
- 1 big onion diced
- 1 red bell pepper diced
- 3 cloves of garlic
- 1½ cups apple cider vinegar
- ½ cup white vinegar
- Start in a well ventilated kitchen.
- Add all the ingredients to a pan over medium high heat.
- Simmer for 30 40 minutes until everything is soft.
- Let the mixture cool to room temperature, then blend till smooth.
- Add additional vinegar to get the perfect consistency / taste / PH.
- Bottle and use cautiously .
- Keep away from children, the elderly, and pets
Make Your Own Hot Pepper Sauces
Habanero Hot Sauce, Jalapeno Hot Sauce & Ghost Pepper Hot Sauce Recipes
Hot pepper sauces are ALL over the internet. And there are some really tasty and innovative sauces. But, Pepper Joe’s favorites are his own home-made sauces. You can control the freshness of ingredients,the heat level, and make sure it’s wholesome, organic and chemical and preservative free.
Listed are two easy-to-make recipes that I hope will become family favorites. Keep them refrigerated. They should last at least one year .
Pepper Joe’s Hot Sauce
- 8 tablespoons red wine vinegar
- 1 whole lime
- 1 lime
- 8 TB white vinegar
Cut habanero peppers in half and remove seeds. Drop in boiling water for 30 seconds to blanche. Remove peppers and put onion, carrots and garlic cloves into boiling water and cook until tender. Squeeze juice from lime and combine all ingredients and put in blender. First chop, then blend at high speed. done!
Just put in wide-mouth jar and store in fridge. Spoon out this hot sauce as needed. Delicious on cheesesteaks, hamburgers, pizza, or added to soups, chili, tomato sauce. Also can scrub garage floors.
Bhut Jolokia Hot Sauce – Ghost Pepper Sauce
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Of The Greatest Pepper Sauce Recipes Of All Time
Are you looking for a great hot pepper sauce recipe?
Well then youre in luck because Ive scoured the internet and found a whole bunch of hot pepper sauce recipes for you to try.
They include: Caribbean Pepper Sauce, Garlic Pepper Sauce, Green Pepper Sauce, Hot Trinidadian Pepper Sauce, Jamaican Pepper Sauce and Southern Pepper Sauce.
Now lets get right to the recipes!
Ghost Peppers With A Purpose
Small Axe Peppers Ghost Pepper Hot Sauce is made with peppers are sourced from community gardens and urban farms in cities across the United States. San Diego, Tucson, Phoenix, Salt Lake City, Sacramento, Charlottesville, and many more have all sold peppers at premium prices to Small Axe Peppers Hot Sauce.
Heat Level: Extra Hot
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Ghost Chili Mango Hot Sauce
Mangos give this amazing ghost chili hot sauce a vibrant and exotic twist that really makes its flavor pop. Not only is this sauce incredibly sweet and fun to taste, but it quickly becomes very addictive.
Serve it as a dip alongside a serving of tortillas and you will soon have yourself a favorite dish at a party. Make sure to make plenty if youre hosting a party of your own!
Again, this recipe uses mostly the same method as other recipes and requires about an hour of careful stirring and observation to ensure that the flavor comes out perfectly from all of the ingredients.
You can adjust the recipe as you see fit, such as adding more lime juice, salt, vinegar, or even more chilis to create not only the perfect taste but also the perfect texture. youll be able to tell when its just right. It will be slightly thick, but still very runny.
Chili Sauce / Hot Sauce
If youre like me and enjoy hot sauce, youll love this recipe for homemade Chili Sauce / Hot Sauce . Warning: this Chili Sauce is next-level hot because its made with Ghost Peppers . These chili peppers are insanely spicy and delicious if you can take the heat. My Chili Sauce recipe does not have a lot of vinegar like some hot sauces. Its just a tad tart with a hint of sweetness. Made with all fresh ingredients, the Chili Sauce has a beautiful all-natural red color, smooth consistency and hearty thickness. Skip the store-bought stuff and give this homemade sauce recipe a try!
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Daves Ghost Pepper Naga Jolokia Hot Sauce
A mega-popular choice from one of the biggest brands in the market
Daves makes some of the absolute best hot sauces on the market, and its gourmet ghost pepper sauce is definitely no exception to this rule. Its of course insanely hot. Again, not for the timid is any ghost pepper hot sauce. Theres a really tasty tang to this sauce thats the precursor to intensity of the ghost kicking in. Think of it like the tang youd get from a habanero pepper. Its a rather slow heat meaning itll start off as all is ok, and then build over time. So know that going in. Just a dab of Daves concoction is enough.
Pineapple Ghost Chili Sauce
Serious Sweet Pain! Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. That’s 3 times hotter then the habanero! Gloves are a must when preparing the ghost chili’s. Check here for bottling the sauce http://www.leeners.com/hotsauce-about-bottling.html here for the bottles http://www.leeners.com/condiments-bottling.html I filled 6 Woozy bottles with the fitments droppers. It may have to be removed for easier pouring. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder.
Provided by Rita1652
Yield 4 cups, 360 serving
Number Of Ingredients 14
|1 small onion, 6 ounces cubed|
|1 carrot, 3 ounces rough chopped|
|1 ounce golden raisin, 1/4 cup|
|4 garlic cloves, 1 ounce|
|1 lime, zest and meat the white pith discarded|
|1/2 ounce ginger, rough chopped|
|1/2 teaspoon turmeric|
|1 1/2 cups vinegar|
- Place all but the vinegar in a food processor and pulse till pureed. Add to pot with vinegar and cook 15 minutes. If needed blend again for a smooth sauce.
- Fill hot sauce into sterilized hot bottles or jars.
- Place in a hot water bath for 10 minutes.
- Let age for at least 1 week.
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Ghost Pepper Hot Sauce Ingredients
- Ghost Chili peppers
- 5 shallots, normal to medium sized
- 2 heads of garlic
- 6 sweet mini red chilies
- Canola oil
- Cider vinegar
Your quantity of ghost peppers for this recipe is dependent on desired hotness. 10 would be enough for a nice hot sauce, but to go full inferno mode as shown in video, use 20-25 peppers.
Want The Best Ghost Pepper Hot Sauce Five Top Options
Ghost peppers are some of the hottest peppers in the world. And a ghost pepper hot sauce? Well you can bet thats going to follow suit. They are popular choices for their intense heat, but underlying that is a pretty flavorful pepper. So you may be picking up a bottle of ghost pepper hot sauce on a dare , just dont be surprised if you start using it more than you imagined. Remember, though, a little goes a long way when it comes to these extreme hot sauces. Approach with respect and dilute in foods as necessary.
Below are five of the best options youll find out there. Each has a distinction all its own and a load of positive reviews. Check them out.
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Always Wear Gloves When Making Ghost Pepper Hot Sauce
The ghost peppers are really spicy and you dont want the oils on your hands. If you do handle them and touch another body part, like your eyesor your junk. You will have a very bad day. So buy a box of disposable nitrile gloves You can buy them on amazon or at any hardware store, and get nitrile not latex because some people have latex allergies.
Using your hands, coat the cherry peppers, ghost peppers, and unpeeled garlic cloves in olive oil. Lay them out on a baking sheet, making sure not to overcrowd, and put them in the oven. Roast for 45 minutes, flipping half way through. Be sure to open the windows/turn the range hood fans on because the air is going to get SPICY.
Next, allow them to cool a bit. Put the gloves back on and remove the stems from all the peppers. They should be soft and the stems should come right out. Throw them into a blender. Peel the garlic and throw that in as well. Purée until smooth. Transfer the contents of the blender to a heavy bottomed saucepan. Add the vinegars, soy, honey, and Dijon Mustard and bring to a boil. Immediately turn off the heat, and transfer it to a jar or bottles and let cool uncovered. When cool, cover and put in the fridge. It takes 3 days for the flavors to blend properly.