Ghost Pepper Hot Sauce
A fiery, tangy hot sauce built on fermented ghost peppers and vinegar.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
This fiery condiment balances the intense heat of ghost peppers with tangy vinegar and a touch of sweetness from carrots and onion. A short simmer softens the vegetables while garlic rounds out the flavor, resulting in a pourable sauce suited for wings, tacos, or eggs. A little goes a long way, so bottle it in small jars for sharing or gifting.
Ingredients
- 8 ghost peppers, stems removed
- 1 cup carrots, chopped
- 1/2 cup white onion, chopped
- 4 garlic cloves, peeled
- 1 cup distilled white vinegar
- 1/2 cup water
- 1 tablespoon fresh lime juice
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
Method
-
Put on gloves to handle the ghost peppers, then roughly chop them along with the carrots and onion.
-
Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the carrots, onion, and garlic, and cook, stirring occasionally, until the onion softens, about 5 minutes.
-
Add the chopped ghost peppers, vinegar, water, sugar, and salt to the saucepan. Bring to a simmer.
-
Reduce heat to low and simmer uncovered until the vegetables are very soft, about 15 minutes, stirring occasionally.
-
Remove from heat and let cool slightly, about 10 minutes.
-
Transfer the mixture to a blender, add the lime juice, and blend on high until completely smooth, about 1 minute.
-
Strain the sauce through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible; discard the solids left behind.
-
Taste and adjust with additional salt or lime juice if needed, then pour the sauce into a clean 16-ounce bottle or jar.
-
Refrigerate the sauce for at least 24 hours before using to let the flavors meld; store refrigerated for up to 2 months.
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Ghost Pepper Hot Sauce
This fiery condiment balances the intense heat of ghost peppers with tangy vinegar and a touch of sweetness from carrots and onion. A short simmer softens the vegetables while garlic rounds out the flavor, resulting in a pourable sauce suited for wings, tacos, or eggs. A little goes a long way, so bottle it in small jars for sharing or gifting.
40 min 16 oz 9 cal
Ingredients
- 8 ghost peppers, stems removed
- 1 cup carrots, chopped
- 1/2 cup white onion, chopped
- 4 garlic cloves, peeled
- 1 cup distilled white vinegar
- 1/2 cup water
- 1 tablespoon fresh lime juice
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
Method
- 1
Put on gloves to handle the ghost peppers, then roughly chop them along with the carrots and onion.
- 2
Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the carrots, onion, and garlic, and cook, stirring occasionally, until the onion softens, about 5 minutes.
- 3
Add the chopped ghost peppers, vinegar, water, sugar, and salt to the saucepan. Bring to a simmer.
- 4
Reduce heat to low and simmer uncovered until the vegetables are very soft, about 15 minutes, stirring occasionally.
- 5
Remove from heat and let cool slightly, about 10 minutes.
- 6
Transfer the mixture to a blender, add the lime juice, and blend on high until completely smooth, about 1 minute.
- 7
Strain the sauce through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible; discard the solids left behind.
- 8
Taste and adjust with additional salt or lime juice if needed, then pour the sauce into a clean 16-ounce bottle or jar.
- 9
Refrigerate the sauce for at least 24 hours before using to let the flavors meld; store refrigerated for up to 2 months.
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