Here is a great recipe with only 7 ingredients and super easy to make. We suggest cooking it outdoors on a grill if possible, because when Ghost peppers are heated the fumes are intense!
Ingredients
6 chopped Ghost peppers.
1 small diced onion.
2 medium chopped tomatoes.
2 tablespoons red wine vinegar.
1 teaspoon salt.
1/2 cup water.
1 tablespoon olive oil.
Instructions
- Step 1: Sauté the Peppers and Onions. Put on nitrile gloves before handling the ghost peppers. Put on a respirator if you have one. Heat olive oil in a saucepan over medium heat, then add the chopped ghost peppers and diced onion. Stir for 2 to 3 minutes until the onion turns soft.
- Step 2: Add Tomatoes and Cook. Add the chopped tomatoes to the pan and stir well. Cook over medium heat for 10 minutes, until the tomatoes break down completely and the mixture becomes soft, juicy, and slightly thicker.
- Step 3: Simmer with Vinegar, Salt, and Water. Pour in the red wine vinegar, then add the salt and water. Stir everything together and let the sauce simmer very gently over low heat for 20 minutes. Do not let it boil, because high heat can dull the fruity flavor of the ghost peppers.
- Step 4: Blend Until Smooth. Let the cooked mixture cool for 5 minutes, then transfer it to a blender or food processor. Blend continuously for about 30 seconds until the sauce is completely smooth with no visible chunks of pepper or tomato.
- Step 5: Bottle and Refrigerate. Pour the blended sauce into a clean glass bottle or jar. Seal it tightly and refrigerate. You can use the sauce right away, but after it rests in the fridge for 2 to 3 days it develops a deeper fruity flavor and the sharp vinegar bite softens.
Yield: About 2 cups
