Let's talk about how we make this particular ghost pepper sauce, shall we? You'll be surprised at the flavor of the finished sauce. Wait, Carrots? YES!Ĭarrots have an innate sweetness that brings that quality as well as substance to the finished sauce, especially when they're roasted. I've made a number of different ghost pepper sauce and hot sauce recipes on the web site - I'll link to those below - but for this sauce I'm oven roasting the ghost peppers first along with garlic and carrots to bring a unique and satisfying flavor. You can tell by the growing collection of Hot Sauce Recipes on the web site. I've become a bit fanatical about it, really. Hot sauces are one of my favorite things to make. Ghost peppers, aka Bhut Jolokias, top out at over 1 Million Scoville Heat Units, which is roughly 200+ times hotter than an average jalapeno pepper. If you want to cook with ghost peppers, you need to be ready for the heat. Because I always need a good hot sauce on hand to add that pizzazz we all crave. Hot sauces can be used to flavor and spice up practically every food there is - we're talking breakfast, brunch, lunch, dinner, dessert, snack time, come on! When DON'T we need hot sauce?ĭon't answer that. There isn't a better condiment out there. More ghost pepper recipes, my friends! This time in the form of HOT SAUCE! Super excited. Note that the salsa will be better a day after you make it… if it lasts that long.This roasted ghost pepper sauce recipe roasts several ghost peppers with carrots and garlic to make a very spicy yet also sweet sauce that can be used to enhance many dishes.This salsa is a game changer! We’ve served it with blackened mahi-mahi tacos, and Jamaican jerk pork tenderloin.Less salt is better on this one, but a teaspoon is a decent guideline if you like to measure things (I don’t). If you want to add some salt, go for it.This should be “by taste” so add… or don’t add… or double the recipe and do one of each. Give them a fine dice and then add them to the salsa. Remove the skin from the jalapeños, remove the seeds and vein.I generally do it before I dice up the pineapple… Your salsa should be looking amazing at this point… taste test away! Dice the pineapple and add it to the rest of the ingredients.This will let you remove the skin a bit later. You’ll want them to blister and once you have that done, put them in a baggie or a container so that they can steam.Put a couple jalapeños on the grill at the same time as the pineapple.The rub will melt and caramelize… which is exactly what you want! Liberally coat the pineapple in the rub and then grill it long enough to get some nice grill marks and they soften up a bit.You can find it online… but it is a MUST HAVE for this. It has demerara sugar, chiles, cinnamon and other great stuff in there.
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