Best Red Hot Homemade Ghost Chile Hot Sauce Recipes

HOMEMADE RED HOT SAUCE

Steps:

• Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
• Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

HOMEMADE GHOST PEPPER CHILI HOT SAUCE - RECIPE

Steps:

• Add all ingredients to a large saucepan. Add water to cover and bring to a boil.
• Reduce heat to low and allow to simmer about 20-30 minutes to soften.
• Transfer contents to a food processor and process until smooth.
• Transfer to a container. Seal and refrigerate until ready to use.

RED HOT HOMEMADE GHOST CHILE HOT SAUCE

Steps:

• 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.

GARLICKY RED CHILI HOT SAUCE

Steps:

• Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
• Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.