White Bhut Jolokia Sauce

portreath · Oct 5, 2015

Hi

I have some white bhut jolkias which are fruting very nicely and I think I'm in for a a bumper crop. Does anyone have any hot sauce recipes for the WBJ? I don't really want to mix up the chillies I'd rather use just the WBJ so that I can experience the taste of the chilli as these are starting to look really good.

cone9 · Oct 5, 2015

Look at this as a possiblity if you like fruit based sauces. I've made it a couiple time with slight variations and really like it. I plan to grow whithe Bhuts next year to try just that.

http://thehotpepper.com/topic/49680-my-first-sauce-pear-7-pot-white/?hl=%2Bwhite+%2Blightning

oldsalty · Oct 5, 2015

Any fruit based sauce recipe should work with the white bhuts portreath!!

I'm thinking mango pineapple!!

portreath · Oct 5, 2015

Ah we do have access to plenty of Mango here, so 'that' as the man said 'Sounds like a plan'! Thanks for the link that sauce looks great.

oldsalty · Oct 5, 2015

portreath said:
Ah we do have access to plenty of Mango here, so 'that' as the man said 'Sounds like a plan'! Thanks for the link that sauce looks great.

I used this combo was delicious
Pineapple hot sauce

1large pineapple
Fatali and ghost peppers
1/4 tsp ginger finely grated
1 small jar apricot jam optional
4 large mango
1 roasted onion
1 head roasted garlic
Lime juice
Your favorite vinegar

JohnsMyName · Oct 5, 2015

I made a similar pineapple based sauce recently, but I am new at this so keep that in mind

Recipe:

120 g. Pale Yellow/Orange Habanero (deseeded)
62 g. Ginger
112 g. sweet onion
500 g. Pineapple
21 g. Garlic
1 Zest of Lime
20 g. Sea Salt (2.5%)

I wanted to keep the color yellow so went with the just turning Habs I found a my local grocery. Also thought the ginger and lime would compliment the pineapple well. It is was just started over the weekend, but the airlock smells phenomenal.

THP gurus, if you see something in my recipe that you would have done differently, please let me know.

portreath · Oct 6, 2015

JohnsMyName said:
I made a similar pineapple based sauce recently, but I am new at this so keep that in mind

Recipe:

120 g. Pale Yellow/Orange Habanero (deseeded)

62 g. Ginger

112 g. sweet onion

500 g. Pineapple

21 g. Garlic

1 Zest of Lime

20 g. Sea Salt (2.5%)

I wanted to keep the color yellow so went with the just turning Habs I found a my local grocery. Also thought the ginger and lime would compliment the pineapple well. It is was just started over the weekend, but the airlock smells phenomenal.

THP gurus, if you see something in my recipe that you would have done differently, please let me know.

That colour looks amazing. Is this what you call a fermention?

JohnsMyName · Oct 6, 2015

Not sure I understand the question? Yes it is fermenting.

oldsalty · Oct 6, 2015

JohnsMyName said:
Not sure I understand the question? Yes it is fermenting.

Hahaha just a member who is new to this brother!!

if you've never seen it you wouldn't know it!! Hahaha

portreath · Oct 6, 2015

Haha indeed, I've only ever seen or even heard about fermenting until I joined THP. But it looks really interesting and I'd like to know more.

Topsmoke · Oct 6, 2015

If you really want the flavor of the pods dont muddy it with other fruit!

http://www.bonappetit.com/recipe/master-hot-sauce
this recipe captures the "essence" of what ever chili you use. I usually add some garlic and onion to round of the flavors.