Ghost Chili Hot Sauce
This is a recipe for a basic vinegar-based hot sauce (similar to the various spicy sauces found on restaurant tables across America), but with a twist: it’s made with one of the world’s hottest chilies.
Ghost peppers are so hot that only a few are needed for this sauce. To give it a more robust chili flavor (and color) without further amping up the heat, we’ve added several Aji Panca Chilies.
Of course, this same technique can be used with all of our bulk dried peppers, making a great base for home experimentation (use our dried pepper heat scale as a guide).
INGREDIENTS
- 2 cups distilled vinegar
- 2 tsp salt
- 2 dried ghost peppers
- 10 dried aji panca chilies
DIRECTIONS
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For Stronger Sauce: Leave the solids in the sauce for up to two weeks, then strain. The longer you wait before straining, the hotter the sauce will become.
Makes a little over two cups of sauce, which will keep in a bottle or jar in the fridge for quite a while.
Comments 2
post more recipes on ghost chilli please
Hi Gabe,
I don’t know if you’ve seen them yet, but we do have a small collection of other ghost chile recipes on the blog.
Have you also checked out our full chile recipe collection? Most of those techniques and recipes can be easily adapted for use with ghost chiles.
Hope this helps. Thanks for reading the blog!
Matthew
MarxFoods.com