Roasted Ghost hot sauce

Ghost peppers also go by the name Naga Jolokia or Bhut Jolokia. If you were as evil as them you’d travel with alternative id’s too. They are about three times as hot as Habaneros.

If you’re crazed for heat you can even substitute Carolina Reapers for the ghosts, but they are rated up to twice as hot, which is just silly. This is a recipe, not a frat prank.

Unlike most ghost recipes that presume only the heat is important, this recipe tries to bring some flavor to the party.

If using only ghost peppers this recipe is too hot for all but the craziest heat fiends. Seriously. A sane way to approach this is to mix in a mild but flavorful pepper (e.g. poblano or anaheim) using one of these two methods:

  • Instead of all ghost, substitute a ratio of ghost to milder peppers (like anaheims or poblanos).
  • Make a small batch with all ghost, and a larger batch with the milder pepper. Blend as appropriate to bottle for your audience — Hotter for the maniacs, and milder for the more rational palates.
For me, a 1 to 5 ghost to mild ratio (by weight) is satisfying — and I like things pretty hot.

I’m just sayin’… cooking ghost peppers is no joke. Wear glasses and gloves. Use a camp stove or a hot plate and do all the cooking and blending outside.  When done, rinse off your food processor and cooking utensils outside with a hose at low pressure somewhere the dog doesn’t walk, taking care not to get splashed.  When you bring them inside for a final wash have good ventilation and wear gloves.

Be extremely mindful of what you touch with anything that has touched one of these monsters. Get a little ghost or reaper juice on the wrong spot and you’ll learn brand new things about the passage of time.
Print Recipe
Roasted Ghost Yum
Course Prep
Course Prep
  1. Get a medium hot grill going. Charcoal or gas are both fine. Just be sure it is placed so you can move all the way around it and keep yourself upwind.
  2. Optionally char the peeled garlic cloves
  3. Dice the garlic fine or pulse it in a processor.
  4. Roast the peppers until nicely charred, turning frequently. Try to do it quickly in one batch — watch out for the fumes.
  5. Optionally pull off and discard the stems and remove seeds and membrane. This knocks some of the heat back — be careful where you discard these bits. Try to keep any blackened bits of pepper skin that slough off. They have lots of flavor.
  6. Sautee peppers and garlic in a splash of water on medium-low heat for about a minute.
  7. Add the salt, paprika, honey, vinegar, and water. Simmer until reduced by half.
  8. Carefully load the mix into a food processor or blender (still outside). Blend while slowly adding the xanthan gum. Don't just dump it in, it will ball up and won't do its job. An immersion blender works too but is more prone to splash. A food processor is the best tool — making it safe and easy to slowly add ingredients (like xanthan gum) while processing.
  9. Blend/pulse until you reach the desired consistency. You want no ghost "chunks" left, though a little chunking in a mild pepper batch is good. Being able to discern small bits of char adds visual appeal.
  10. Transfer to glass jars and freeze or refrigerate. Will keep a very long time.
Recipe Notes

Of course this recipe is also fine for milder peppers. But I'd still do this outside unless really REALLY mild. The consequences of mistakes are very unpleasant. Keep pets and kids away too while processing.

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