Ghost Pepper Recipe Recommendations

[Derelict]

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.
 
 

 

[BDASPNY]

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

 

[ShowMeDaSauce]

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

 

[Derelict]

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.
****************

 

[ShowMeDaSauce]

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.

 

[BDASPNY]

 
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.

 

[Hatfield]

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.  

 

[Derelict]

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.