Mango and honey lessen the burn and add to the tropical aromas of this awesome and blazingly hot condiment. It’ll get an earthy, sour, moldy funk to it. Thanks for posting. Pour boiling sauce into 5oz Woozie Bottles, Your email address will not be published. Consider going out for some fresh air during this step, Turn off heat and blend everything thoroughly and CAREFULLY using an immersion blender, Stir in apple cider vinegar, honey, lime juice and salt, Taste and adjust to your liking; add more vinegar, honey or salt if needed, Pour into bottles that have been thoroughly cleaned and scolded. Hi Bazz! So be careful with guests. What you’ll want to do, though, is snip the tops off and shake/squeeze the seeds out best as you can. That being said, for those of us who can take the heat, there are a lot of exciting things that can be done with ghost chilies. Strangely, though, it’s only very recently I’ve gotten into making hot sauces myself. You could also use more, but then you’re on your own. But still, a little goes quite a long way, especially at first. Well, fear not, this sauce would fare very well if made with another slightly milder super hot variety such as Habanero or Scotch Bonnet. #wagyu #beef #redmeat #steak #cortsendining #johanjohansen #yeswefood #gastromand, About yesterday. Thanks a million! 3 dried smoked Serrano pepper pods (or Jalapeño). You may laugh. I live in eastern Canada ( Quebec). Can this recipe be made with dried chost peppers or do they need to be fresh? Ingredients below makes 2-3 liters of sauce! Bring to a boil then cover and simmer for 20 minutes. Johan, The end result is an outstanding combination of big heat, sweet and savoury Caribbean spices. Self-proclaimed geek, home cook, food blogger, restaurant critic and wine lover. I misread the recipe so landed up cooking the vinegar , lime , and honey all together but it still worked out great. Suggestion to wear eye protection is hereby passed on! Store in the refrigerator in airtight … The sauce I ended up creating – my Ghost Chili Mango Hot Sauce – uses red bell peppers, onions and mangos to take some of the top off the heat, but the ghost chilies still power through, make no mistake. If it’s too much, the heat probably can be cut with sugar or sugar syrup. We will inform you when the product arrives in stock. Thanks Aaron, Hi, Aaron. Thank you for posting the recipe. Just been growing ghost chilli’s 7 pots and scotch bonnets have been storing them in the freezer and thought i would give your recipe a go!!!!! I am, if nothing else, likely going to get some BOC’s later this year, can they do as a substitute? Consider adding liquid preservatives if stashing for a long time, Rituals... Classic Tartiflette from @lepetitvinbar - Potatoes, bacon, white wine and Reblochon cheese. . See my reply to Dan about how to go about using dried chilies instead of fresh. Just finished making your sauce with ghost peppers I grew. Terribly sorry about the late reply, your comment got marked as spam somehow! I already have several requests for Christmas gifts!! I’m going to make a few adaptations and add it to my repertoire! Hey! Now, obviously, cooking with ghost chilies can be difficult as they pack quite a serious punch. The good news when it comes to cooking with ghost chilies is that the aroma and fruitiness is present even when miniscule amounts are used. Diced mango is combined with spicy habanero peppers and ginger for a perky sauce. Thanks for chiming in and offering your thoughts and modifications! Just made this today and it is napalm! Good luck with your second batch! Remove the seeds. Then use as you would fresh. Your email address will not be published. And with it being harvest season for Danish chili growers, I’ve been quite blessed in terms of donations over the last couple of weeks. Required fields are marked *. Good luck! I’m so glad this worked out for you and your result sounds fantastic! I still have about another dozen which are still green but will be red in a week or so. Thank you! Anyway, BOC would make a beautiful substitute for regular Bhut in this recipe. Big hit for everyone and I was surprised that I could enjoy it as well. Too hot for you? And hot sauce is one pretty obvious application. I’m not sure about physical locations, but you can get them dried via mail order from chilihouse.dk amongst other. Stem the peppers and cut them lengthwise. I’m a bachelor and as such have no immediate family to try it out on, my friends have tried it, though and found it quite curious and exciting… In moderation! This hot sauce is called Bhut Jolokia Ghost Rider Fire Sauce. It's fantastic with chips, but don't be afraid to serve it on freshly grilled fish or chicken. How long can the sauce stay in the containers on the shelf? Pour the mixture back into the pot with the peppery water. So, with this newfound fascination in mind, and a pound of ghost chilies at my disposal, nothing seemed more obvious to me than trying to come up with a Ghost Chili hot sauce. Can’t get fresh ghost chilies in your area? Scrambled eggs. I truly appreciate that! To answer your questions, I would make this again, it’s unique and *quite* hot, but nowhere near as hot as the peppers on their own. Ghost Chili, or Ghost Pepper, is supposedly the verbatim and somewhat fitting translation of the name Bhut Jolokia given to a particularly hot strain of chili found in the Indian states of Assam and Nagaland. I added some preservatives in there myself so didn’t measure. With chilies being perishable little things, this has of course prompted me to think fast in order to figure out just how to either make use of or preserve a pound of these fiery little buggers before they go south. Thanks so much for the recipe and advice. The exact amount isn’t that important. It is AWESOME to have hot sauce around as a nice finisher. First and foremost, I wanted to create a hot sauce that would really showcase the exotic aromas and fruitiness of the ghost chilies that I so love, and would help make them a little more approachable to the general public. I’m glad you enjoyed the results! Holy awesomeness, Brad! If using dehydrated peppers, reconstitute the peppers bring a pot of water (about 1/2 cup) to a boil and add the peppers. It was truly enjoyable and I can’t wait to make chicken wings using this. Add ALL the ingredients in a blender and blend until smooth. Thanks for giving it a spin, I hope you don’t hurt your mates too much.. The mangos (along with the garlic) help add to the exotic character of the sauce and compliment the fruitiness of the ghost chili all while (I found out) adding a beautiful color to the finished sauce. Home » Blog » Recipes » Bringing the heat: Ghost chili mango hot sauce recipe. Even small amounts will produce a burning sensation and a tingling numbness of the lips that literally will last for minutes. , Pingback: How To Make Hot Sauce: 19 Chillii Sauce Recipes To Spice Up Your Life. Handle with care, seriously! This sauce is unique because at first taste it is quite sweet and then the ghost chile heat builds slowly and it has some serious hang time. Ah, and sorry for the late reply. I used a pot that fit the ingredients about to the brim and then just added enough water to barely cover. The tinned mangos may even be a good idea as they’re probably sweeter than the regular kind and sweetness does help lessen the burn. Thank you for responding and for your excellent recipe . Hi Johan. Thanks for stopping by and taking the time to comment! I too, love Siracha and regularly eat it in various ways. Thanks for stopping by! Plus, you can incorporate them into recipes. I’ve done both habanero and jalapeño sauces and jelly so far. They offer many of the same tropical aromas and fruitiness but not quite the same kick. I’m glad the recipe was a hit. The bad news when it comes to cooking with ghost chilies is that the same can be said about the heat. The pretty end result: Twelve little buggers make two liters of blazingly hot sauce. While only 12 ghost chilies, a total of about 100 grams, are used to create 2-3 liters of sauce, this stuff is pretty damn hot and should last you a while. You’ll know without doubt from the smell if it’s gone bad. Most notably so, I’ve recently received a donation of a pound of ghost chilies (or ghost peppers as our american friends say) from a fellow foodie, good friend and fan of this site. Also if I need to add preservatives what kind and how much.
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