Ghost Peppers

Reads 1319 • Replies 9 • Started Monday, August 25, 2014 6:36:31 AM CT

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Message Cliff beers 355 º places 72 º 06:36 Mon 8/25/2014 I have a handful of ripe ones ready to go. I already made one hot sauce with the previous lot of peppers. The basic recipe was: Ghost pepper, carrots, onion, garlic, water, vinegar, sugar, salt and pepper. I made about 16 oz of the sauce above so it will take me a while to get through. Its got a really good flavor, but is face-numbingly hot. Anybody got another hot sauce receipe that is different? Maybe one with fruit? Or another way to use these bad boys? And since this is food and beer, I chugged a 24oz Milwaukee’s Best as I made and taste tested the sauce.
Message b3shine P beers 12234 º places 373 º 07:43 Mon 8/25/2014 Message zathrus13. Jeff’s hot sauce is outstanding; maybe the best I’ve ever had. Need to trade with him again soon just to get some more.
Message StefanSD beers 2449 º places 57 º 08:05 Mon 8/25/2014 I’ve had a number of habanero-pineapple salsas that were delicious, but I don’t have a recipe. Try googling a recipe for one of those and sub in the ghost peppers in place of the habs.
Message cgarvieuk P beers 37792 º places 457 º 05:02 Tue 8/26/2014 Yeah ive a couple I like Thai sweet chilli sauce, so ive done this http://www.notquitenigella.com/2013/02/16/made-from-scratch-thai-sweet-chilli-sauce-in-20-minutes/ and did it using the Naga. But my main one is a tin (400g) of tinned pear or peachs drained. 1 chopped onion as many chopped chillis as you want (i used mixed set) alll cooked up in a little fresh orange juice and white wine vinegar for about 10 mins, and liquid to your desired thickness Then liquidised and recooked for 3-4 mins and bottle up.

Message sethdude beers 708 º places 17 º 07:03 Tue 8/26/2014 I’ve never had a Ghost sauce that I thought was traditionally good. To me, Ghosts have a flavor not unlike stomach bile. I like them for their heat, but the flavor isn’t good. I think the best tasting of the very hot peppers are the 7-pot/Brainstrain varieties. They’ve got that wonderful, fruity flavor like habanaros, with plenty more heat.
Message FooFaa beers 1 º places 29 º 10:23 Tue 8/26/2014 I find ghost peppers to have a big smokey flavor to them. I’ve been contemplating a ghost pepper and carmellized onion and Hungarian paprika hot sauce. I think those flavors would meld very well.
Message McWorta beers 1632 º places 156 º 10:22 Wed 8/27/2014 Alternatives?! Well straight away coming to mind is making a chutney with the peppers, mango, red onion and raisins.
Message wedgie9 beers 2703 º places 34 º 23:28 Wed 8/27/2014 Originally posted by b3shine Message zathrus13. Jeff’s hot sauce is outstanding; maybe the best I’ve ever had. Need to trade with him again soon just to get some more. Seconded. Jeff’s hot sauce is one of the best I have ever tasted.

Message Cliff beers 355 º places 72 º 11:22 Thu 8/28/2014 I went with this recipe. http://www.food.com/recipe/pineapple-ghost-chili-sauce-438373 It is more of a chutney even though I didn’t use any raisin’s and used a little garam masla instead of the tumeric. I also only used about a cup of vinegar instead of 1 1/2 cups. It had a really great flavor coming off the stove. I canned 2 jars of it and will open one in a week or so, as the recipe states.
Message joet P admin beers 2900 º places 125 º 13:18 Thu 8/28/2014 Some concepts to work out... a) acidity -- add as beer, cider, citrus juice, vinegar b) salt -- salt, smoked salt c) sweetness -- sugar, fruit d) flavor concentration -- don’t cook in a way that vaporizes volatile aromas and lets them escape. e) texture/color -- be sure you don’t have separation, blend very well or strain You can use cider or beer as an acidic base, just try to stay away from bitterness.