I took delivery of fifteen pound of ghost peppers a couple of days ago and am looking for ways to preserve them.
Last year I simply froze them and that worked reasonably well as most of the peppers were used to make hot wing sauce and other recipes but this year I'm more interested in making my own hot sauce while the peppers are still fresh and was wondering if anyone on this forum has made hot sauces using fresh ghost peppers?
I realize that I could just make any hot sauce recipe and sub ghosties for whatever pepper was speced in the recipe but its been my experience when using ghost peppers that they are so hot that you need to make other tweaks of you just obliterate any flavor in the recipe.
My wife has already made several batches of pepper jelly using the ghost peppers and red savinas so I think we're good for jelly.
Any thought on making ghost pepper sauces would be appreciated.
BTW, I'm making quantities large enough to preserve, typically by hot pack canning so I'm looking for ideas that will scale up to say quart quantities.
gary
Last year I simply froze them and that worked reasonably well as most of the peppers were used to make hot wing sauce and other recipes but this year I'm more interested in making my own hot sauce while the peppers are still fresh and was wondering if anyone on this forum has made hot sauces using fresh ghost peppers?
I realize that I could just make any hot sauce recipe and sub ghosties for whatever pepper was speced in the recipe but its been my experience when using ghost peppers that they are so hot that you need to make other tweaks of you just obliterate any flavor in the recipe.
My wife has already made several batches of pepper jelly using the ghost peppers and red savinas so I think we're good for jelly.
Any thought on making ghost pepper sauces would be appreciated.
BTW, I'm making quantities large enough to preserve, typically by hot pack canning so I'm looking for ideas that will scale up to say quart quantities.
gary