Cook the shallots until lightly charred on all sides and slightly softened, about 5-10 minutes. Chef Tom gets spooky with this Smoky Ghost Pepper Hot Sauce roasted on the Yoder Smokers Flat-top Charcoal Grill. Ingredients 11 ripe Ghost peppers 1 medium onion 2 cloves fresh garlic 4 large carrots 2 cups apple cider vinegar 2/3 cup water I haven't tried it, but it sure sounds good! Thanks for sharing. ®2020 All Things Barbecue, LLC. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Have you ever wondered what it tastes like to kiss the sun? A few years back I decided popping a whole ghost pepper into my mouth seemed like a good idea, as having a knack to make bad decisions is a specialty I have painstakingly cultivated over the years. Can I make this recipe using fermented ghost pepper mash? Add garlic in the final 5 minutes and roast until softened. Do I just use more or will they pack enough heat anyway? … That with the pineapple I think this will be a great sauce. Posted in Recipes, Videos and Condiments. Simmer for 10 minute to ensure everything is fully softened. Remove from the grill and transfer to a plastic zip top bag. Combine all ingredients in the pitcher of the Vitamix Blender. I put in on everything from egg sandwiches to Mexican foods, to cereal. This recipe was originally published on October 21, 2015. Toast the ghost peppers just until lightly charred and softened. If a flaming hot sauce of death isn't really appealing to you, check out my. Once my taste buds were done melting and my internal body temperature subsided below 212 degrees, I found the pepper to be incredibly flavorful with a distinct fruity flavor. However, its deep roasted flavor and fruity undertones make it the most flavorful hot sauce in my arsenal. Become an ATBBQ Insider to receive exclusive communications about Promotions, Sales, and Events! You can certainly add sugar if you desire, I enjoy it as written, but sweetening it up a bit would taste fantastic as well! I bottled mine so added the 2c of Apple cider vinegar, my question is, does it eventually blend in better? Next time I will decrease the amount of ghost peppers. How to Stop the Chili Pepper Burn On Your Skin.Also, pepper fumes may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and possibly eye goggles. Pineapple-Mango Ghost Pepper Hot Sauce - Recipe. My question is, the other recipe that I previously used called for two tablespoons of raw sugar. If a flaming hot sauce of death isn't really appealing to you, check out my Asian Hot Sauce instead. This Ghost Pepper Hot Sauce recipe is as close as you will get to experiencing that on earth! It will only take a few minutes total. You can store this directly in the refrigerator for months since it contains a high percentage of vinegar. For the best experience on our site, be sure to turn on Javascript in your browser. Remove the bell peppers from the bag and peel the blackened skins from the surface. Thanks! I'm sure the rest of my family will love this too! Thanks for a great recipe. Your email address will not be published. Fill a charcoal chimney starter with lump charcoal and light a fire starter cube underneath. This post may contain affiliate links. I wanted it a little thinner to pour more easily for people I gave it to taste test on this first batch. (This allows the … Add a fiery kick to your Halloween! Do you think you could replace the carrots with a mild pepper (like bell or Jalepeno)? I was hooked. Pretty easy, right? When the charcoal is red hot to the top of the chimney, dump into the Yoder Smokers Adjustable Charcoal Flat Top Grill. JavaScript seems to be disabled in your browser. When working with very hot chili peppers peppers, including superhot chili peppers, it is important to wear gloves when handling the peppers both in raw and dried forms. This Roasted Ghost Pepper Sauce is as close as you will get to experiencing that on earth! Allow the peppers to steam in the bag for 10 minutes. Nevertheless, my sauce today is delicious. Just finished making the sauce. My son loves this. It may dissipate when eating with foods instead of just tasting plain. and place them on a lightly oiled … Place your bell peppers, ghost peppers and shallots directly over the hot charcoal and close the lid. He just ate it on corn on the cob. I grilled some pineapple slices and then added it to the simmering process. I was surprised at how well the flavors of the ghost peppers are pronounced after roasting. Carrot sizes vary, so you are probably using smaller carrots than I did. OK, maybe not cereal. Upon popping the craggy pod into my mouth my I was greeted with a sensation familiar only to someone who snacks of branding irons. A sweet and spicy hot sauce recipe made with fiery ghost peppers, fresh mango, citrusy pineapple and more, perfect for chicken or fish. I do not currently have a PH meter so just assumed the same proportions would technically work. Subscribe to and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up! I haven't tried it but I bet it would taste great! Return to sauce pan, bring to 180 degrees and bottle. Slide the grate in place over the hot charcoal. To get the deep roasted flavor in the hot sauce we first roast carrots, onion, peppers, and garlic in the oven, then everything is combined in a blender with vinegar and blended until perfectly smooth. If you don't like heat, you will probably just leave me angry messages in the comments below after trying this. Discard the skins and seeds. There isn't any special equipment needed to make this hot sauce, just an oven, saucepan, and blender. To bottle this sauce you will want to purchase 5 oz woozy bottles and caps (affiliate link). So yes, this ghost pepper hot sauce recipe packs a tad bit of heat. Some of my peppers are really small (1/4 inch). Just do Thai recipe for the first time. He said he "will put it on everything." It will only take a few minutes total. For the best experience on our site, be sure to turn on Javascript in your browser. However, it is also shelf-stable for 6 months when properly bottled. Cut carrots into 1-2" pieces and roast at 450 degrees for 45 minutes, or until tender. Pour the Smoky Ghost Pepper Hot Sauce into a glass jar and store in the refrigerator for up to two weeks. Meanwhile, remove the stems from the ghost peppers and shallots, then give them a rough chop. Don’t disobey your mom, subscribe to Fox Valley Foodie today. Gave it an added layer of flavour and sweetness to offset some of the heat. I added same proportions of water and apple cider vinegar, one to three, to maintain PH level. Blend on high speed until completely smooth. See above.Need help? The carrot adds body and sweetness. I am working on this right now, but mine is not as thick as your pictures show, what am I doing wrong? You probably aren't doing anything wrong. Hoping a few days of melding flavors together will reduce it, but I also haven't tasted on food yet. It’s a little hot for me, but the flavor is amazing. Add ghost peppers, onion halves, tomato, and garlic cloves to skillet Cook the shallots until lightly charred on all … Mine came out a little think too. Sure, but you would be better off adding the mild pepper in addition to the carrot. Add entire mixture to blender and puree for a few minutes to ensure smoothness and add remaining vinegar. Add onions and peppers about halfway through and cook until tender and slightly charred. The final step is simmering it in a saucepan with some added water to get the ideal consistency.