Ghost Pepper Hot Sauce Recipe

Ghost Pepper Hot Sauce Recipe

This Ghost Pepper Hot Sauce recipe uses real Ghost Peppers which are ranked in the top-10 for the hottest peppers with a Scoville Heat Units (SHU) of 855,000 – 1,041,427 (or 107 – 417 times hotter than a jalapeno.) So the Ghost Pepper is no joke; however, this recipe actually tones down the heat of the Ghost Pepper. The ingredients give the sauce a nice flavor with that burn that you would expect at the end. This hot sauce is great on hamburgers, in some stews or soups as well as rice dishes. The recipe makes one bottle of hot sauce, and we typically put it in a small condiment squirt bottle and keep it in the refrigerator (Makes roughly one cup of sauce).

This recipe is property of GreatChefRecipes.com

Ingredients:
1 tablespoon olive oil
6 Ghost Peppers chopped (also referred to it’s Indian name of Bhut Jolokia Peppers)
1 small onion diced
2 medium sized tomato
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 cup water

Directions:
1. Heat oil in a pan and add chopped Ghost Peppers and onions, sauté.
2. Once the mixture starts turning soft add tomatoes and cook for about 10-minutes.
3. Add vinegar, salt and water and simmer for 20-minutes on low heat. (This allows the flavors to blend.)
4. Once done, transfer mixture to a food processor or blender and process until smooth.
5. Transfer to container and refrigerate until ready to use!

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