Homemade Ghost Pepper Chili Hot Sauce Recipes

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HOMEMADE GHOST PEPPER CHILI HOT SAUCE - RECIPE



Homemade Ghost Pepper Chili Hot Sauce - Recipe image

This extra-hot hot sauce recipe is made fresh from ghost pepper chili peppers, aka the bhut jolokia, but is also has a sweeter side.

Provided by Mike Hultquist

Categories     Main Course

Time 40m

Number Of Ingredients 8

6 bhut jolokia peppers (ghost peppers, chopped)
1 small red bell pepper (diced)
1 14- ounce can whole tomatoes
1 small onion (diced)
3 cloves garlic (chopped)
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt (or to taste)

Steps:

  • Add all ingredients to a large saucepan. Add water to cover and bring to a boil.
  • Reduce heat to low and allow to simmer about 20-30 minutes to soften.
  • Transfer contents to a food processor and process until smooth.
  • Transfer to a container. Seal and refrigerate until ready to use.

Nutrition Facts : Calories 8 kcal, Carbohydrate 1 g, Sodium 20 mg, Sugar 1 g, ServingSize 1 serving

GHOST PEPPER CHILI HOT SAUCE



Ghost Pepper Chili Hot Sauce image

Make and share this Ghost Pepper Chili Hot Sauce recipe from Food.com.

Provided by Nick P.

Categories     Low Protein

Time 40m

Yield 20 Ounces

Number Of Ingredients 7

6 red chili peppers, chopped (ghost peppers)
1 small red bell pepper, diced
1 (14 ounce) can whole tomatoes
1 small onion, diced
3 garlic cloves, chopped
2 tablespoons cider vinegar
1 tablespoon sugar

Steps:

  • Add all ingredients to a large saucepan. Add water to cover and bring to a boil.
  • Reduce heat to low and allow to simmer about 20-30 minutes to soften.
  • Transfer contents to a food processor and process until smooth.
  • Transfer to a container. Seal and refrigerate until ready to use. NOTE: The flavors will grow more intense the longer you wait.

Nutrition Facts : Calories 15.2, Fat 0.1, Sodium 2.7, Carbohydrate 3.4, Fiber 0.6, Sugar 2.2, Protein 0.5

PINEAPPLE GHOST CHILI SAUCE



Pineapple Ghost Chili Sauce image

Serious Sweet Pain! Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. That's 3 times hotter then the habanero! Gloves are a must when preparing the ghost chili's. Check here for bottling the sauce http://www.leeners.com/hotsauce-about-bottling.html here for the bottles http://www.leeners.com/condiments-bottling.html I filled 6 Woozy bottles with the fitments droppers. It may have to be removed for easier pouring. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder.

Provided by Rita1652

Categories     Sauces

Time 50m

Yield 4 cups, 360 serving(s)

Number Of Ingredients 14

16 ounces pineapple, cubed
4 ghost chili
1 small onion, 6 ounces cubed
1 carrot, 3 ounces rough chopped
1 ounce golden raisin, 1/4 cup
4 garlic cloves, 1 ounce
1 lime, zest and meat the white pith discarded
1/2 ounce ginger, rough chopped
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 cup sugar
1 tablespoon salt
1 1/2 cups vinegar

Steps:

  • Place all but the vinegar in a food processor and pulse till pureed. Add to pot with vinegar and cook 15 minutes. If needed blend again for a smooth sauce.
  • Fill hot sauce into sterilized hot bottles or jars.
  • Place in a hot water bath for 10 minutes.
  • Let age for at least 1 week.

HOT RED CHILE PEPPER SAUCE



Hot Red Chile Pepper Sauce image

This recipe originated in the caribbean. It is not for the meek. Be careful handling the peppers. Wear rubber gloves and keep your hands away from your eyes! Move over Tobasco!

Provided by Normaone

Categories     Sauces

Time 14m

Yield 3 cups

Number Of Ingredients 7

24 small hot red peppers, seeded and sliced lengthwise
2 medium onions, chopped
2 garlic cloves, halved
1 tablespoon dry mustard
2 teaspoons salt
2 whole cloves
1 1/2 cups white vinegar

Steps:

  • Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.
  • Add dry mustard, salt, cloves and vinegar and combine.
  • Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.
  • Pour into warm sterilized jars and seal.

Nutrition Facts : Calories 220.4, Fat 2.7, SaturatedFat 0.2, Sodium 1591.4, Carbohydrate 42.2, Fiber 7, Sugar 23, Protein 8.5

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