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Ideas for a ghost pepper sauce

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ShowMeDaSauce

My brother is hounding me for a ghost pepper sauce. Im thinking mostly ghost, a red bonnet and a few of my "mystery" peppers. Probably something like 6 ghost/4Naga?/1bonnet. I just know this is gunna be hotter than he can handle so i dont want to make a large amount. Plus making really hot sauce is very unpleasant for me anyway.
 
Im thinking...
 
1 small roma
1 gold ball sized red shallot
Maybe a little ginger
Garlic, possibly even heavy
 
Really not sure on the vinegar but maybe something with a little sweetness like a white balsamic to help take the edge off. :D
 
I can always give it to the mechanic at the shop if it turns out brutal.
 
 
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ShowMeDaSauce said:
Oddly it smells/tastes very little like a chinense based hot sauce.
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ShowMeDaSauce said:
Crock pot on low for 4 hours.
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Bingo! You can cook the harsher fresh properties out with a longer cook.
 
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But i did not even get that smell when it first started cooking. Cook down a pot of orange habs or even bonnets and its really obvious. You can smell it in other rooms. All these pods were ripe on the plants for at least a week. I sampled each fresh before starting the sauce. The ghost was more or less just brutally hot by my standards but in a good way.
 
A ripe Fresno/Jala sauce with a little ghost added is gunna be killer i think.
 
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Came out to exactly 2 bottles of sauce. After i get the Golden Dreadie done i will take a side by side on the deck. NO STRAIN on this one
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ShowMeDaSauce said:
Fig vinegar is a bit out of my price range for using in hot sauce.
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I beg to differ, I have found some that are in the $5 range and are not that different than the $20-$30 ones. Also you can learn to make your own. It is not much different than making a fermented sauce actually it's easier.
 
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The light from the LED lamp isnt quite natural but it does look very nice. I gave a bottle to my mechanic. I think i finally made a sauce that is hot enough for him. All he said "Oooo thats hot" :D
 
Its still a bit fresh for my tastes. The one i made around a month or so ago is better balanced but nowhere near as hot.
 
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I sampled this again today...WOW
 
The flavors are beginning to come together. I did go a bit heavier on the salt but its hot enough it probably wont be used as heavily. A little over 1/2tsp for 10oz of sauce is still pretty low per tbs of sauce.
 
7 Ghost peppers
4 Mystery peppers
1 MOA red bonnet
1 Bell of Gollu
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
 
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Mix with mango and a lil pineapple
ShowMeDaSauce said:
 
He likes chana masala, butter chicken and lots of curries so the tomato would go well with that type of food.
 
ATM i do have some fresh cherries and frozen black berries. Ive been thinkin about a hot sauce with cherries. Maybe a MOA red cherry sauce.
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Sent from my SM-G965U using Tapatalk
 
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ShowMeDaSauce said:
7 Ghost peppers
4 Mystery peppers
1 MOA red bonnet
1 Bell of Gollu
1 Golf ball size red shallot
1/2 tsp ginger garlic paste
1/4-1/2 tsp Cumin seed and coriander seed
 
Black mustard seed?
 
The Bell of Gollu might be sweet enough that a white balsamic is too sweet? This is gunna be very painful for me to find out.
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how much does this make?
one jar or several? 
 
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Masher said:
how about setting the roma aside for a fruit.
 
Pear, Apple, Blue berries?
 
 
Shallot and Garlic are nearly the same for my taste buds, could switch one of those options out as well but damn if I know what.
 
Like the idea of the white balsamic.
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There it is, someone was going to say blueberries with ghost pepeprs
 
If you are experimenting, try differentiating your product. 
 
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Masher said:
What the ????

Problem?
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Oh no,
 
Majority of the flavored ghost pepperhave blueberries in it.
The second line was missing a nice chunk of text, not sure how that got deleted hmmmm
 
It -was- suppose to say
OP if you are experimenting with flavors blueberries are the go to berry, try that out first also try differentiating your product
 
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