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Ghost Pepper Recipe Recommendations

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#1 Derelict

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Posted 11 September 2019 - 10:59 AM

Newbie Tom here ... looking for some recipe recommendations. 

 

I have Ghost Peppers (red, brown, white) coming out of my ears and also some Carolina Reapers.  What are some recommended recipes for these megahots? 

 

I am fully aware that some here on the forum sell their sauces so rest assured that I am not trying to do some corporate espionage ... but hopefully there are a few here who make sauces for their own consumption from favorite recipes they are willing to share.

 

FYI I do have one of my own for the ghost pepper I found online. It has cilantro, mayonnaise, and sour cream, and the heat can be dialed from 1 to 10. One source said it came from Peru.  Given the ingredients it is certainly not for those watching their weight!  I can upload the details if there is interest.  See photo below.

 

 

Attached Thumbnails

  • Ghost Pepper Sauce - Copy.jpg

Edited by Derelict, 11 September 2019 - 02:47 PM.


#2 BDASPNY

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Posted 11 September 2019 - 12:06 PM

now that's an interesting sauce. how's the flavor?



#3 ShowMeDaSauce

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Posted 11 September 2019 - 12:22 PM

This was mine from last year. The mystery pepper was hotter than bonnet but probably under ghost in heat. They looked like nagas. I went with a "Indian themed" sauce. It made 2 5oz woozies and was pretty hot without being insane.

 

7 Ghost peppers

4 Mystery peppers

1 MOA red bonnet

1 Bell of Gollu...sweet small bell type pepper

1 Golf ball size red shallot

1/2 tsp ginger garlic paste

1/2 tsp Cumin seed, Black mustard seed and heaping 1/2 tsp coriander seed because its more bulky

1/2 tsp sea salt (heaping)

5 tbs of the cook down water strained

3 tbs ACV

1 tbs lime juice



#4 Derelict

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Posted 11 September 2019 - 02:22 PM

now that's an interesting sauce. how's the flavor?

 

The flavor?  Very unique and very good.  There is no preservative and it didn't seem to keep well refrigerated past a week or so.  But fresh out of the blender, still warm, it is an absolutely awesome sauce! 

 

And it doesn't need ghost peppers.  Just about anything will do, although I would recommend against habaneros because of the citrus flavor it would add. 

 

Easy to make, too.  It's better creamy than thick.  Great with steaks and also just as a dip.

 

*************

Ingredients
1 bunch cilantro (remove stems without leaves)
3 ghost chile peppers, stemmed and peppers chopped, or to taste
2 jalapeno peppers, stemmed and peppers chopped
6 tablespoons sour cream
3 tablespoons mayonnaise
1/2 lime, juiced
3 cloves garlic, chopped
salt and ground black pepper to taste
1 drizzle olive oil

Prep 10 m

Ready In 10 m

 

Combine cilantro, ghost chile peppers, jalapeno peppers, sour cream, mayonnaise, lime juice, and garlic in a food processor; process until sauce is smooth.

Taste sauce and season with salt and pepper. Add olive oil and blend until smooth and creamy.

****************



#5 ShowMeDaSauce

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Posted 11 September 2019 - 02:27 PM

I dont add any oils to hot sauce i plan to keep around awhile. It does however brighten the color a huge amount when you blend it. Very pretty when used in a jala sauce that turned a darker olive green during the cook down. Blend it up with some oil and it instantly turns a bright green.


Edited by ShowMeDaSauce, 11 September 2019 - 02:27 PM.


#6 BDASPNY

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Posted 11 September 2019 - 03:15 PM

 

The flavor?  Very unique and very good.  There is no preservative and it didn't seem to keep well refrigerated past a week or so.  But fresh out of the blender, still warm, it is an absolutely awesome sauce! 

 

And it doesn't need ghost peppers.  Just about anything will do, although I would recommend against habaneros because of the citrus flavor it would add. 

 

Easy to make, too.  It's better creamy than thick.  Great with steaks and also just as a dip.

 

*************

Ingredients
1 bunch cilantro (remove stems without leaves)
3 ghost chile peppers, stemmed and peppers chopped, or to taste
2 jalapeno peppers, stemmed and peppers chopped
6 tablespoons sour cream
3 tablespoons mayonnaise
1/2 lime, juiced
3 cloves garlic, chopped
salt and ground black pepper to taste
1 drizzle olive oil

Prep 10 m

Ready In 10 m

 

Combine cilantro, ghost chile peppers, jalapeno peppers, sour cream, mayonnaise, lime juice, and garlic in a food processor; process until sauce is smooth.

Taste sauce and season with salt and pepper. Add olive oil and blend until smooth and creamy.

****************

 

 

ill have to try that out thanks.



#7 Hatfield

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Posted 12 September 2019 - 12:21 AM

Thank you for that recipe.  I havent tried anything close to that before, but I feel like that might be an awesome aioli substitue for fish tacos.  



#8 Derelict

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Posted 16 September 2019 - 04:15 PM

Thank you for that recipe.  I havent tried anything close to that before, but I feel like that might be an awesome aioli substitue for fish tacos.  

 

I just made two batches, one mild and one exactly as I posted.  It is most delicious if eaten within a couple days, and it makes about one Mason jar (16 oz).  A mild version might have two jalapenos;  the fiery version will have the three ghosts and 2 jalapenos.  The fiery version is yummy but it will make your head sweat.  The good news is that you can dial the hotness from 0 to 10 and it doesn't affect the flavor at all.
 







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