Okay, I have a basic hot sauce recipe that I have been working with for most of the year. It is made with mostly Tabasco peppers with a small amount of TSBT and has great flavor that my family likes it, but it was time to make a hotter batch just for me
The ingredients are basically the same as my tabasco sauce, but I changed the amount of each to suit my TLAR approach. My newest creation is "Ghost of a Scorpion". As the name implies, there is a healthy amount of Bhut Jolakai and TSBT peppers.
Awayyyyyyy we go.
Let's start with a even amount of ghost peppers . A dozen or so.
8 Scorps. I was going to add more, but decided 8 was going to be a decent amount.
One red bell for some sweetness- scorps can be rather bitter.
One head of garlic
One white onion
Toss all that into the little dedicated pepper smoker for about an hour with Apple wood. 170 degrees ish.
Into the pot everything goes to simmer for an hour or so. Add to the pepper mixture:
Carrot
Some Roma tomatoes
1/8 cup salt.
1/4 cup brown sugar---those scorps can be bitter.
And that is 10 pictures. After a bump, I'll finish it.
![Icon Mrgreen :D :D](/styles/default/xenforo/smilies/icon_mrgreen.gif)
Awayyyyyyy we go.
Let's start with a even amount of ghost peppers . A dozen or so.
![20131016_181412.jpg](/proxy.php?image=https%3A%2F%2Flh6.googleusercontent.com%2F-LEm6qOWV36g%2FUmBjl2h-QvI%2FAAAAAAAAJ6A%2FBeKdTA03RMQ%2Fw348-h619-no%2F20131016_181412.jpg&hash=a6e5059b481ccad1f0b0925b0e622006)
8 Scorps. I was going to add more, but decided 8 was going to be a decent amount.
![20131016_182618.jpg](/proxy.php?image=https%3A%2F%2Flh3.googleusercontent.com%2F-ZhV570ti0Ko%2FUmBkH1Lvz5I%2FAAAAAAAAJ3Y%2Fz7ecNeq7MEU%2Fw348-h619-no%2F20131016_182618.jpg&hash=76b091b8b7b92730435bd693dcd4ce07)
One red bell for some sweetness- scorps can be rather bitter.
![20131016_181710.jpg](/proxy.php?image=https%3A%2F%2Flh5.googleusercontent.com%2F-f9xyUHrJU0I%2FUmBjwfqpJzI%2FAAAAAAAAJ6I%2FzuvcnOAmFJI%2Fw348-h619-no%2F20131016_181710.jpg&hash=cc5429bc7c50d3f6140842ce505c3664)
One head of garlic
![20131016_182123.jpg](/proxy.php?image=https%3A%2F%2Flh5.googleusercontent.com%2F-sxV9eVKGDaA%2FUmBj37KvilI%2FAAAAAAAAJ3A%2FCJKuvU0_iB8%2Fw348-h619-no%2F20131016_182123.jpg&hash=30a8d1654b92cfec9613d1ab29246cec)
One white onion
![20131016_182312.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-3EKbeQQqbLc%2FUmBj_vGVN1I%2FAAAAAAAAJ3M%2FNXwbMDZqOm8%2Fw348-h619-no%2F20131016_182312.jpg&hash=18fd3e8795f8b60ea2abac436f688226)
Toss all that into the little dedicated pepper smoker for about an hour with Apple wood. 170 degrees ish.
![20131016_191643.jpg](/proxy.php?image=https%3A%2F%2Flh3.googleusercontent.com%2F-RYZs7nXqdoE%2FUmBk5To3DMI%2FAAAAAAAAJ4s%2Fi1ZPVYETnco%2Fw348-h619-no%2F20131016_191643.jpg&hash=be52fa10bd79140d6a925aa5b3dbf61d)
Into the pot everything goes to simmer for an hour or so. Add to the pepper mixture:
Carrot
![20131016_183416.jpg](/proxy.php?image=https%3A%2F%2Flh5.googleusercontent.com%2F-5AbWpUeUi34%2FUmBkQXlT6II%2FAAAAAAAAJ3k%2FjsT6yzGoe9M%2Fw348-h619-no%2F20131016_183416.jpg&hash=e2515f940e79be880f691972ea0de860)
Some Roma tomatoes
![20131016_183605.jpg](/proxy.php?image=https%3A%2F%2Flh5.googleusercontent.com%2F-O9SpRAT6voU%2FUmBkYDQ-6-I%2FAAAAAAAAJ6U%2FWSQVwQs8P2s%2Fw348-h619-no%2F20131016_183605.jpg&hash=d9d8a86a5b60d474342e7eae567eafe0)
1/8 cup salt.
![20131016_184317.jpg](/proxy.php?image=https%3A%2F%2Flh3.googleusercontent.com%2F-SQfJ8tVwH24%2FUmBkfFMGTII%2FAAAAAAAAJ38%2F9Np71o-lf80%2Fw348-h619-no%2F20131016_184317.jpg&hash=1c7f885ba0726ac18e47ad2e1c2dfa36)
1/4 cup brown sugar---those scorps can be bitter.
![20131016_184416.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-qGJok0IYHCI%2FUmBkmOejy4I%2FAAAAAAAAJ4I%2F8Eowyxgs15Q%2Fw348-h619-no%2F20131016_184416.jpg&hash=d88bd0c4b27ee484257c08ba662c4686)
And that is 10 pictures. After a bump, I'll finish it.