Hot Sauce Recipes?

[arkansawyer]

My ghost pepper plant is putting off good numbers on the daily right now, and I'm hunting for some more recipes.
My go-to's have been a Belizean Marie Sharp's style carrot based sauce and a tomato/ginger based Asian sauce.

Do any of you guys have a favorite homemade sauce recipe you'd be willing to share? Thinking about smoking several and making a hotter version of chipotle adobo, but I could use some more ideas!

Dylan

 

[GMB54]

This is mine and it was excellent. Hint of Hindu/Indian flavors but not like curry at all.

Makes 2 5oz woozies

7 Ghost peppers
4 Mystery peppers (similar to a Naga Morich)
1 MOA red bonnet (You could sub a red habanero)
1 Bell of Gollu (Small sweet bell type pepper)
1 Golf ball size red shallot (You could sub red onion and garlic i guess)
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 (cider vinegar)
1 tbs lime juice

Its quite hot but not like Daves Insanity sauce. Needs a little time in the fridge after blending for the flavors to meld. Around a week. I cooked down everything in just water. Add lime juice, ACV and salt after its cooled and blended.

 

[GMB54]

If you wanna try something super duper simple. Go buy a 12oz bottle of Crystals hot sauce. Its like $1.50.

Chop up maybe 5-6 ghosts DESEEDED first
About a 1/2tsp of chipotle powder
Little onion and garlic powder optional
Cook that down 15-20 minutes in 50/50 vinegar/water and about 5oz of the Crystals. Just enough to cover.
After is cooled blend the hell out of it and mix it with the rest of the Crystals

You get that "tang" of the fermented Louisiana sauce and the umph of the ghosts. I make it with a couple CARDI Scorpions which are much hotter. Blows Crystals Extra Hot away without being too brutal.

 

[GMB54]

Just whipped up this one with big brown ghost pods. Im pretty certain you could make this with regular ghost pods and still get a killer sauce. No need to go quite as fancy with yours. I wanted the color as dark as possible. The panca and vinegar are almost black. You would need about 6-7 regular ghost pods to be in the same heat range. Its not brutal but it aint whimpy either. Flavor is very "Caribbean"

3 Aji Panca deseeded
3 Big Brown Bhuts mostly deseeded
1 Dragons Breath mostly deseeded
3 Tbs Minced red shallot.
2 Tbs PickaPeppa
2 Tsp Maple Syrup
1 Tsp Molasses
2 fancy cloves crushed
3 All Spice crushed
Pinch of thyme from the garden

Dash of ginga powda
1/2 Tsp sea salt
2/3 cup Water
1/3 Cup Red cane vinegar

Added 3 pealed black garlic cloves at the very end to minimize cooking it as much and kill the heat.

Allow to cool, blend and set in the fridge for a few days.
Adjust acidity with Chinese Shanxi (Shuita brand) black vinegar.
Blend again, strain and bottle.