Ghost Pepper Hot Sauce
Have you ever wondered what it tastes like to kiss the sun? This Roasted Ghost Pepper Sauce is as close as you will get to experiencing that on earth!
- 11 ripe Ghost peppers
- 1 medium onion
- 2 cloves fresh garlic
- 4 large carrots
- 2 cups apple cider vinegar
- ⅔ cup water
Cut carrots into 1-2" pieces and roast at 450 degrees for 45 minutes, or until tender.
Add onions and peppers about halfway through and cook until tender and slightly charred.
Add garlic in the final 5 minutes and roast until softened.
Remove all vegetables from the oven and place in a saucepan with ⅔ cup water and enough vinegar to cover. Simmer for 10 minute to ensure everything is fully softened.
Add entire mixture to blender and puree for a few minutes to ensure smoothness and add remaining vinegar.
Return to sauce pan, bring to 180 degrees and bottle.
If you are bottling the sauce, do not cut back the amount of vinegar used as that may increase the PH level of the sauce above safe ranges.
This recipe yeilds approximately 5 bottles.
IF YOU LIKED THIS RECIPE you will probably love my Spicy Cider Dill Pickles too!
Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 960IU | Vitamin C: 0.5mg | Calcium: 3mg