If you’re lucky enough to get your hands on some ghost chiles, I highly recommend making this Ghost Chile Hot Sauce ~ a fragrant and powerfully hot sauce.
A few weeks ago just before Hurricane Sandy hit, I received a box of exotic foods from Frieda’s, including a pack of vibrant red chile peppers. I had no idea what these peppers were called, but they were a brilliant red and just plain beautiful. I was playing around with these red chile peppers with my bare hands – a big mistake! Even after washing my hands numerous times, the oils from the hot chile peppers were still on my fingers and the next morning when I tried to get my contact lenses in, boy did I cry.
Lesson #1: Always wear gloves when handling hot chile peppers, especially when they are the hottest pepper in the world! I actually had no idea how spicy these chile peppers were until I emailed Frieda’s to find out what type of chile peppers they had sent me. When I read that Ghost Chiles were the world’s hottest chile pepper, with a Scoville Unit rating of about 1 million, I realized why my eyes burned so much.
So, what do you do with these Ghost Chile Peppers that are astronomically hot? The best thing I can think to do is to make some Hot Sauce. Frieda’s sent me a fact sheet on Ghost Chiles which included a recipe for “Hurtin’ Hot Sauce (Proceed with caution!)” This recipe intrigued me because it called for a lot of tomatoes and some red bell pepper in addition to the Ghost Chile Peppers. I removed the seeds from the Ghost Chile Peppers even though the recipe only said to remove the stems.
Even without the Ghost Chile Pepper seeds, and the addition of tomatoes and red bell peppers, this Hot Sauce was fiery. Ghost Chile Peppers have an exotic, fruity aroma that is so enticing – even though this Hot Sauce is really hot, you’ll want to dip a spoon in just to taste it.
P.S. This is one of the items I couldn’t bare to throw out when Hurricane Sandy hit, so I actually brought it over to my friend’s house and stored it in their refrigerator. So glad I did, as I had to throw out all my condiments and when the power came back on, I still had this chile sauce.
Analyzed to serve 48 (approx.. 1 Tbsp per serving). Calories 30, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 30mg, Total Carbohydrate 6g, Dietary Fiber 2g, Sugars 4g, Protein 2g, Vitamin A 40%, Vitamin C 10%
- 6 ghost chiles
- 1 small red bell pepper, diced
- 1 28-ounce can whole tomatoes, pureed
- ½ medium onion, diced
- 2 garlic cloves, cut in half
- 2 tablespoons cider vinegar
- 1 tablespoon organic sugar
- Wearing gloves, remove stems and seeds from ghost chiles.
- Combine all ingredients in a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat to low and simmer for 20 minutes until vegetable are soft.
- Place in a blender and blend until smooth.
- Store in a glass jar or plastic container.
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