The pretty end result: Twelve little buggers make two liters of blazingly hot sauce. Lay the mango on this surface and proceed carefully using a very sharp knife. After peeling, cut off a small piece of flesh on one side to give you a level surface to work on. The flesh is slippery and the pit is irregularly sized. The flavor matches the heat, though, so a little sauce adds a lot of flavor.įor a slightly lesser burn, carefully remove seeds and seed membranes from the chilies.īe careful when cutting the mangoes. While only 12 ghost chilies, a total of about 100 grams, are used to create 2-3 liters of sauce, this stuff is pretty damn hot and should last you a while.
The apple cider vinegar along with the honey create an initial sweetness which is followed by a serious and lengthy afterburn. The mangos (along with the garlic) help add to the exotic character of the sauce and compliment the fruitiness of the ghost chili all while (I found out) adding a beautiful color to the finished sauce. Ingredients for Ghost Chili Mango hot sauce. The sauce I ended up creating – my Ghost Chili Mango Hot Sauce – uses red bell peppers, onions and mangos to take some of the top off the heat, but the ghost chilies still power through, make no mistake. A shame, really, because making your own hot sauces is not only easy, it’s also a ton of fun. So, with this newfound fascination in mind, and a pound of ghost chilies at my disposal, nothing seemed more obvious to me than trying to come up with a Ghost Chili hot sauce.įirst and foremost, I wanted to create a hot sauce that would really showcase the exotic aromas and fruitiness of the ghost chilies that I so love, and would help make them a little more approachable to the general public. Strangely, though, it’s only very recently I’ve gotten into making hot sauces myself. (I’ve already spoken about my love for Sriracha a number of times). Many I’ve loved, some I’ve hated (Tabasco most notably) and others I’ve downright gotten addicted to. I must have tried hundreds, especially during my travels in the States. Personally, I’m a huge fan of hot sauces! It’s one of my favorite things. And hot sauce is one pretty obvious application. That being said, for those of us who can take the heat, there are a lot of exciting things that can be done with ghost chilies. But then again, you may really hurt yourself. We all respond very, very differently to capsaicin, so these are general guidelines. Chef’s handling these peppers regularly in restaurant kitchens wear breathing masks and goggles and it’s not just for show.
#REAPER PEPPER RECIPES FULL#
If cooking ghost chilies or other super hots over high heat, keep windows open and have your kitchen fan going at full speed. And to the men out there: we’ve all had that “friend” who… well, you know where I’m going, just don’t! If using bare hands, wash THOROUGHLY after handling, rub them down with cooking oil, then wash again!ĭo not rub your eyes, nose or mouth while handling these.
#REAPER PEPPER RECIPES SKIN#
If you’ve got any history of sensitive skin or inflammation, consider wearing rubber or latex gloves when handling. Ghost chilies are extremely hot and the capsaicin within them WILL hurt you if you’re not careful. This is great for chiliheads, but may not go down too well with people not accustomed to high heat levels.
The bad news when it comes to cooking with ghost chilies is that the same can be said about the heat. Even small amounts will produce a burning sensation and a tingling numbness of the lips that literally will last for minutes. The good news when it comes to cooking with ghost chilies is that the aroma and fruitiness is present even when miniscule amounts are used. Nevertheless, they deliver a fruitiness and an aroma so unique that it is not to be missed. Now, obviously, cooking with ghost chilies can be difficult as they pack quite a serious punch. Having previously been used as non-lethal weapons and a way of warding off stray elephants, amongst other things, it’s now a popular eat and rite of passage among chili heads. Measuring in at around 400 times hotter than Tabasco sauce, it was until recently considered the world’s hottest pepper.
Just what on earth is a Ghost Chili? Ghost Chili, or Ghost Pepper, is supposedly the verbatim and somewhat fitting translation of the name Bhut Jolokia given to a particularly hot strain of chili found in the Indian states of Assam and Nagaland.
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