The remnants of my pepper garden survived the mild Florida winter and are once again producing a very respectable crop of scotch bonnets, poblanos, cayennes, and ghost peppers. In fact, while most of the plants were relatively dormant through the winter, my lone ghost pepper plant has continued to bear fruit without interruption. I have been freezing most of the superhot peppers until I figure out what to do with them.
I am up to about three zip lock sandwich bags full of ghost and scotch bonnet peppers and my supply of superhot hot sauce is in need of a bit of replenishment, so I decided to try my hand at ghost pepper sauce. I used a slightly modified version of the recipe I came up with for fatalii hot sauce last year, since I was really happy with how that turned out (and I am down to my last 1/4 bottle). I didn’t have any sweet peppers so I added some baby carrots instead, and used panela in lieu of brown sugar since I had some on hand. I also added lime juice since I just so happened to have some fresh limes. The result is an excruciatingly hot but very tasty sauce that I wouldn’t use to make buffalo wings but goes great (in small quantities) on rice and beans or grilled chicken.
Below is the recipe, the process is the same used in this one, except that I knew enough to do all of the cooking and blending outside to avoid filling my house with tear gas.
The Flask of the Red Death
175 g Ghost Peppers
25 g Scotch Bonnet/Fatalli/Jamaican Hot Chocolate peppers
Handful of sliced carrots
5 tsp panela
1/2 tsp sea salt
200 ml red wine vinegar
25 ml lime juice (1 medium lime)
75 ml white vinegar
1 shot Havana Club blanco
Chop peppers and carrots then saute in dry pan. Once peppers are seared and somewhat cooked add vinegar, salt, lime juice, rum, and sugar. Simmer 5 minutes or so. Puree in blender (allow to cool first or use a towel on lid to allow steam to escape). Bottle and age a week or so and store in refrigerator.