My latest creation. Smoked Ghost pepper sauce

[cypresshill1973]

Well, yesterday we cooked this ferment (90 days) based on smoked peppers, Bhut Jolokia, Trinidad Scorion, 7pot. I used chinenses 50% and 50% several annuum. As added, had onion and carrot. When cooking 6 garlic cloves were added, and as I guessed garlic gave a boost to the incredible flavor.
 
A jar of 990cc, when pull the the cap, a incredible smoke smell out of there. My first time with smoked peppers.
 

 
I cooking the ferment and smoothie for a several minutes.
 

 

 
Before was bottled.
 

 
I designer too a laber for this sauce that I called "Smoked Ghost"
 

 

[LUCKYDOG]

Looks tasty how is it? Must have some serious heat to it as well. Be careful

 

[cypresshill1973]

I just baked chicken lunch and use this sauce. I swear it looked like smoked chicken I was eating. And I actually did not seem as spicy as I felt yesterday, even so is for the brave. hehe...
 
This night I'll meet for dinner with friends, then I'll take this sauce... I cook tacos for everyone and tell them that sauce not to heated almost nothing haha

 

[Bumper]

Looking really good there cypress, was the smoke overpowering or is it pretty balanced?  Just curious given it is mostly smoked chilli.  Ferment is a nice dimension too.  
 

 

[LA 2 the Bay]

Nice looks good

 

[cypresshill1973]

The taste is very balanced, but the smoke feels this. Impossible to compare with some salsa purchased

 

[FreeportBum]

looks and sounds great. if you need a taste tester let me know 

 

[cypresshill1973]

You want try one bottle?
 
Send me a PM with your data

 

[LA 2 the Bay]

You want try one bottle?
 
Send me a PM with your data

I do!÷

 

[Alynne]

Looks great! Love the label.