I had the chance to grow a Ghost pepper plant this year after some friends gave me a Ghost Pepper plant in a Can for my birthday. After two years and several transplants inside I never had a single pepper. Finally as a last ditch effort I moved it outside. The little plant sprung to life growing more peppers than I knew what to do with.
So what do you do with a bunch of peppers that are arguably too hot to eat on their own? Well I made hot sauce and filmed the whole process. You can get the recipe I used at thehotsauceaddiction.com. Here’s the video as well as some tips from Tim the creator of the recipe and myself.
Links to some of the items I used in the video……
Tip One – "if you decide to follow the video. Firstly to peal a whole head of garlic simply chop off the base of the garlic head then place it inside a large jar or maybe even a pot with a lid. Shake the living heck out of it for a minute and the garlic will peal itself.
"Tip Two - “When figuring out the correct amount of vinegar firstly blend the ingredients before adding the vinegar. This way you’ll be able to read the volume of blended ingredients (hopefully your blender has volume markings). Then you’ll be able to add in the 20-25% vinegar based off the volume of blended Hot Sauce."
- The steam coming off the pot is almost toxic. It’s suggested to leave the lid on if your sauce is becoming too thick but be cautious when removing it to stir.
- The bottles coming out of the steamer are unbelievably hot. This really surprised me so have a good set of thick gloves handy.
- White Vinegar is not the same as White Wine Vinegar so make sure you purchase the latter.