Chutney, Dips, Sauces

Ghost Sauce

2017-09-14
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Bhut Jalokia or ghost peppers are one of the hottest chillies in the world! These are from state of Nagaland (North-east Indian state) in India.

If you follow me on Instagram and Facebook, you will know by now that me and my husband are real spicy food lovers. We love it so much that back in Tokyo, we made an effort to find Bhut Jalokia (ghost peppers) plant, and also planted it in our hydroponic garden!

There is something about these chillies, that even I literally die eating them, but I can’t stop.. 😀 The first time I cooked with these chillies, I had an experience which I can never forget. My whole hand, my face and eyes were burning for 2 hours and I was crying like a mental person which made it worse.. 😉 You would think that would stop me eating or cooking them, but no I took this adventure on a next level.

Last week I found a box of the hottest peppers (in the world) in a super market in Singapore, there were Bhut Jalokia, Trinidad Scorpion, Trinidad Douglah, Scotch Bonnet, 2 different types of Habaneros, Datil Peppers and Yellow Jalapeños peppers in that box. The first thing I thought was, I need to make a hot sauce of these , which can be insanely spicy but because I can handle it, I went ahead and I made it!

Even though I have used assorted chillies you can just use bhut jalokia or habanero or mix of few hot chillies, however I usually make this sauce with just bhut jalokia. I have used white wine vinegar instead of normal vinegar as I really like the deep flavour and I don’t like the taste normal vinegar but certainly you can use it.

Ingredients:

  • 10 Bhut Jalokia (ghost peppers ) or your choice of hottest chillies deseeded
  • 8 cloves of garlic
  • 6 fresh tomatoes chopped
  • 1 red onion medium diced
  • 3 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp sea salt

Instructions:

Heat oil and add onion, garlic and sauté for 5 minutes on a low flame. Don’t let it become golden or brown.

Add tomatoes and chillies, cook on a low flame for 45-50 minutes, stirring it occasionally.

Using immersion blender or a normal blender make a coarse paste. Let it become cool, add in the white wine vinegar, mix well.

Store it in a sterilised glass bottle in the refrigerator.

Use within 4 months.

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