The good Lord has blessed my dear dad with two things, great soil for growing hot peppers, and a desire to grow hot peppers. LOTS AND LOTS of hot peppers. Every year he plants tons of peppers, then when his crop comes in it’s always the same question. “Son, whatever in the world am I going to do with all these peppers?” At which I reply “Give ’em to me I’ll figure something out.” This year was no exception, as you can see in the picture above he didn’t let me down. The difference this year though was all he had was Ghost peppers and Trinidad Scorpion peppers. We’re looking at some REAL HEAT here people…… and lots and LOTS of peppers to do something with. So you’ll probably be seeing quite a few pepper recipes coming from here over the next few weeks.
First up is our hot sauce or AKA mrdodd’s Ghost Pepper Hot sauce. Let me say when I’m using peppers or hot sauce, I use the heat ONLY as a flavor/dish enhancer. I’m never looking for melt your face off heat. If a dish is too hot too enjoy then it’s really kind of pointless.
What to expect: Heat obviously. The ghost peppers give you a nice front of the tongue burn. By adding chipotles we get a nice hit of smoke, and the roasted red peppers will lend a deeper richer flavor. The cider vinegar offsets the richness to lighten the taste.
Yield: 3-4 cups of hot sauce.
If you’re not use to handling hot peppers or have any doubts, wear gloves. These peppers are the real deal so handle with caution. As a side note if you wear gloves once you remove the gloves there is no fear of getting it in your eyes.
After handling the peppers I washed my hands, did dishes several times and hours later forgot and rubbed my eyes. In a word @#$%& it STUNG!
What you’ll need:
About an hour of time
3 red bell peppers
3 cloves garlic
5-6 ghost peppers (if you don’t have access to ghost peppers I’m sure habaneros will work)
2 chipotle peppers in adobo
1 1/2 Tbls of apple cider vinegar
Salt and pepper for seasoning
4 cups water
How we did it:
Begin by setting your grill up for DIRECT grilling.
Char red bell peppers on all sides until the peppers are soft and heavy.
Once they’re done place in a bowl and set aside.
While the peppers cool roast your garlic until darkened and soft.
Slice your ghost peppers.
Place the ghost peppers in a ban with 2 cups of water and bring to boil.
Finley chop the roasted garlic and had to the pan with the ghost peppers.
Coarsely chop 2 chipotles and add to the water with 2 tsp of the adobo.
Remove skins from the roasted red peppers discard the seed pod reserve as much of the juices as possible. Coarsely tear the peppers and place in the water with the rest of the ingredients.
Cook until reduced by roughly 1/2.
Place into a blender and “liquefy.”
Add the remaining water.
Add the apple cider vinegar.
Mix well in blender.
Taste, adding salt and pepper, a little at a time. The sauce should be savory with high notes from the vinegar. You may have to add more vinegar, just play with it until you find the taste you like.
Bottle in bottles or jars that have been boiled.
Enjoy or unleash it upon your enemies.
Remember what you cook isn’t nearly as important as who you cook it with.