Ingredients with Measurements:
- 10-12 dried ghost peppers
- 1 cup white vinegar
- 1/2 cup water
- 1/2 cup chopped onion
- 1/4 cup chopped garlic
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon salt
Special equipment needed:
- Food processor or blender
- Gloves for handling hot peppers
- Glass jar with lid for storage
Step-by-step instructions:
1. Begin by removing the stems from the dried ghost peppers and placing them in a bowl of warm water for 15-20 minutes to rehydrate.
2. While the peppers are soaking, chop the onion and garlic.
3. In a medium saucepan, combine the white vinegar, water, chopped onion, chopped garlic, smoked paprika, brown sugar, and salt. Bring to a boil and then reduce heat to low and let simmer for 10-15 minutes.
4. Drain the rehydrated ghost peppers and add them to the saucepan. Let simmer for an additional 10-15 minutes.
5. Remove the saucepan from heat and let cool for 5-10 minutes.
6. Using gloves, carefully transfer the contents of the saucepan to a food processor or blender. Blend until smooth.
7. Pour the hot sauce into a glass jar and let cool to room temperature before sealing with a lid.
Time:
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Temperature:
Medium heat
Serving size:
Makes approximately 1 cup of hot sauce
Nutritional information:
Serving size: 1 tablespoon
Calories: 10
Total fat: 0g
Sodium: 100mg
Total carbohydrates: 2g
Protein: 0g
Substitutions for ingredients:
- If you can't find dried ghost peppers, you can substitute with other dried hot peppers such as habanero or cayenne.
- You can use apple cider vinegar instead of white vinegar for a slightly different flavor.
Variations:
- For a milder hot sauce, use fewer ghost peppers or substitute with a milder pepper.
- Add other spices such as cumin or coriander for a more complex flavor.
Tips and tricks:
- Be sure to wear gloves when handling hot peppers to avoid getting the oils on your skin.
- Adjust the amount of peppers to your desired level of heat.
- Let the hot sauce sit for a few days before using to allow the flavors to meld together.
Storage instructions:
Store the hot sauce in a glass jar with a tight-fitting lid in the refrigerator for up to 6 months.
Reheating instructions:
The hot sauce can be used cold or heated up in a saucepan on the stove.
Presentation ideas:
Serve the hot sauce in a small dish alongside your favorite dishes.
Garnishes:
Garnish with chopped fresh herbs such as cilantro or parsley.
Pairings:
This hot sauce pairs well with grilled meats, tacos, and eggs.
Suggested side dishes:
Serve with rice, beans, or a side salad.
Troubleshooting advice:
- If the hot sauce is too thick, add a little more water or vinegar to thin it out.
- If the hot sauce is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to wash your hands and any utensils or surfaces that come into contact with the hot peppers to avoid cross-contamination.
Food history:
Ghost peppers are one of the hottest peppers in the world and are native to India. They are also known as bhut jolokia.
Flavor profiles:
This hot sauce is smoky, spicy, and slightly sweet.
Serving suggestions:
Use this hot sauce as a condiment for your favorite dishes or as a marinade for meats.
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