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And now for my next culinary escapade- Hot sauce!

Hayabusa Rider

Hayabusa Rider

Admin Emeritus & Elite Member
I've a half bushel or so of ghost peppers, and about two quarts heaping of the hottest strains of the other hottest peppers.

So...

I'm going to freeze some whole for use through the year and using about 3/4 of the ghosts for sauce. I'm not quite sure exactly what I'll do with them but I've made a mash from about half the peppers and am fermenting. I'm going for Louisiana long fermented style. I've got pieces from an old Jack Daniels barrel and will be adding them after the fermentation slows and then store the mash (which is peppers and brine) for a couple or three years. After the rest ferments for a month or so I'll use it as a base to make more complex sauces with spices/fruits/citrus flavors. The really good peppers? They're for nuke salsas etc.

Any favorite recipes or sauces folks like? Since the peppers will be a starting point I can easily regulate heat by how much pepper I add.
 
Pepper salt has been a massive success for me.

I puree them in a good blender, then mix in flaked sea salt until you no longer have a giant pool of liquid in the jar. I let it sit for a while then dry it in a food dryer and re-grind to an appropriate consistency.

I gave away four bottle sets and had people coming back begging to buy more.

Also dry some instead of just freezing, they'll keep better. I cut them in half, pull the stems, and run them through the dryer.

Viper GTS
 
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