Homemade Ghost Pepper Chili Hot Sauce Food

HOMEMADE GHOST PEPPER CHILI HOT SAUCE - RECIPE

Homemade Ghost Pepper Chili Hot Sauce - Recipe image

This extra-hot hot sauce recipe is made fresh from ghost pepper chili peppers, aka the bhut jolokia, but is also has a sweeter side.

Provided by Mike Hultquist

Time 40m

Number Of Ingredients 8

Ingredients

6 bhut jolokia peppers (ghost peppers, chopped)
1 small red bell pepper (diced)
1 14- ounce can whole tomatoes
1 small onion (diced)
3 cloves garlic (chopped)
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt (or to taste)

Steps:

Add all ingredients to a large saucepan. Add water to cover and bring to a boil.
Reduce heat to low and allow to simmer about 20-30 minutes to soften.
Transfer contents to a food processor and process until smooth.
Transfer to a container. Seal and refrigerate until ready to use.

Nutrition Facts : Calories 8 kcal, Carbohydrate 1 g, Sodium 20 mg, Sugar 1 g, ServingSize 1 serving

PINEAPPLE GHOST CHILI SAUCE

Pineapple Ghost Chili Sauce image

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

Categories Sauces

Time 50m

Yield 4 cups, 360 serving(s)

Number Of Ingredients 14

Ingredients

16 ounces pineapple, cubed
4 ghost chili
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
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 cup sugar
1 tablespoon salt
1 1/2 cups vinegar

Steps:

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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