Need a good Ghost pepper sauce recipe
I ground up the peppers from last year but want to make a good hot sauce so if anyone has a good recipe let me know, thanks!
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sweeps5063
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GardenGnome
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TaoistImmortal
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My favorite method with other hot peppers (haven't ventured into ghost territory yet) is to do it fresh. I roast the freshly picked peppers until they are soft and almost starting to blister. Then I put them in a food processor and make devil liquid. I mix three parts devil liquid to one part white vinegar. Add salt to taste.
We has a terrific dish in a Peruvian restaurant. I was looking for the recipe, and LORAX sent this one. see below
"Sounds like the basic hot encebollado or ceviche sauce. In any case, it's simply called Ajàor Salsa de AjÃÂ. It's also screamingly easy to make.
2-3 Habaneros, seeds removed
3-5 Jalapeños (although I have a hard time believing they were Jalapeños, most likely they were actually an Ecuadorian/Peruvian pepper called AjàVerde)
The juice of 5-6 limes
1/4 of a red onion
1 tomato or (more authentically) 1 tamarillo, peeled and seeded
Start with 1 Habanero and 1 Jalapeño, and the rest of the ingredients, in the food processor or the blender, and pulse until smooth. Taste and then start adjusting the peppers until it's as hot as you want it to be.
Serve with lime wedges."
I'm going to try this in the end of summer.
The Red Onion in the dish we ate was finely minced. in fact all of it was fine minced. the lime really cuts the heat.
"Sounds like the basic hot encebollado or ceviche sauce. In any case, it's simply called Ajàor Salsa de AjÃÂ. It's also screamingly easy to make.
2-3 Habaneros, seeds removed
3-5 Jalapeños (although I have a hard time believing they were Jalapeños, most likely they were actually an Ecuadorian/Peruvian pepper called AjàVerde)
The juice of 5-6 limes
1/4 of a red onion
1 tomato or (more authentically) 1 tamarillo, peeled and seeded
Start with 1 Habanero and 1 Jalapeño, and the rest of the ingredients, in the food processor or the blender, and pulse until smooth. Taste and then start adjusting the peppers until it's as hot as you want it to be.
Serve with lime wedges."
I'm going to try this in the end of summer.
The Red Onion in the dish we ate was finely minced. in fact all of it was fine minced. the lime really cuts the heat.