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.
3. Remove the stems and seeds from the chilies.
4. Using a food processor or blender, puree the chilies with the vinegar and salt.
5. For Milder (but still hot) Sauce: Immediately strain the sauce through a fine mesh strainer.
6. 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.
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