My mom recently gave me some ghost chili that her friend from work had been growing from her garden.
I had heard of ghost chili before and its infamously hot nature, but I had never tasted one myself. I decided the best way to imbibe these little bad boys was in a sauce where the overwhelming heat could be at least partially masked by some of the other flavors and sweetness.
While the sweetness certainly helps, this hot sauce will still knock your socks off and fling them 40 feet across the room. Use with caution.
My favorite use thus far has been on top of a cheeseburger.
- 1 20 ounce can of pineapple tidbits in pineapple juice
- 5 ghost chili
- 1 6 ounce onion, chopped
- 1 4 ounce carrot, chopped
- 2 ounces of golden raisins
- 5 garlic cloves, peeled
- 1 orange, zest and meat
- 3 T crushed ginger
- 1 t ground turmeric
- 1 t ground cumin
- ½ t ground cinnamon
- 2/3 c sugar
- 1 T kosher salt
- 2 c white vinegar
- Place all ingredients except for the vinegar in a blender and blend for a few minutes until completely pureed.
- On the stove over medium heat, pour in the contents of the blender and the vinegar.
- Let the mixture cook for 15 minutes, stirring occasionally.
- Store in a heat-proof container, let cool, and store in the fridge.
- If canning, sterilize jar or bottle for 10 minutes in boiling water, fill with hot sauce and seal, and then boil for an additional 10 minutes.
Pro-tip: The more you let this sauce age, the better it will taste!