A superhot ghost pepper sauce made with 16
whole ghost peppers per bottle, along with habaneros, carrots, and mandarin orange for a bright citrusy finish.
That's right,
WHOLE Ghost Peppers.
Not exact matches
Only inside time is puree and bottling... Fire roast 20
ghost peppers and puree two raw Chop 4
whole carrots Chop
whole onion Chop two bell
peppers 6 cloves minced garlic 2 cups cider vinegar 2 table spoons salt 2 table spoons
pepper Combine all into sauce pan and simmer till veggies are soft (about 45 min) Turn on oven fan and open window, puree in batches, return to pan.
i place my
ghost peppers in the dehydrator
whole, (remove stem) takes about 2 days for them to fully dry, i rotate the shelf's and flip the
peppers 2 - 4 time a day, more to just see the progress.