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Hot Sauces are also known as pepper sauce or chilli sauce. They are popular for their intense heat, but they also have underlying flavour with them. You should approach them with respect and dilute with other food items whenever needed. One of the popular variants of Hot sauce is Ghost Pepper Hot sauce. They are also known as BhutJolokia or Ghost Chilli or Red Naga or Naga Jolokia. It is a hybrid chilli pepper made of Capsicum chinense and Capsicum frutescens. It is mostly cultivated in North East Indian states of Nagaland, Arunachal Pradesh, Assam and Manipur. It was awarded as the world’s hottest chilli pepper by Guinness Book of World records in 2007.
How it works Hot
Chilli peppers have a chemical called Capsaicinoids which makes the sauce really hot. The burning sensation caused is actually a chemical interaction with neurological system and there is no physical damage to the tissues. Having water does not reduce the burning sensation as they are water soluble. Use dairy products like milk or yoghurt to reduce the sensation. Rice when combined with hot foods is also useful in mellowing down the impact.
A typical Ghost Pepper Hot Sauce contains:
- Ghost Pepper chilli
- Bell Pepper
- White Vinegar
- Olive oil
- Garlic cloves
- Tomato puree
- Organic sugar
- Always wear gloves when dealing with hottest peppers in the world. A little bit of left over in your hand or eye can cause great irritation and itching.
- The best way to use hot chillies is in the form of sauce. This way you can avoid direct exposure to them, have an opportunity to dilute them as per your liking and finally they become edible so that you can soak in its flavour.
- It is generally recommended to remove the chilli stems before use. You can also remove the chilli seeds if required. The fieriness of ghost pepper is unlikely to mellow down even without seeds.
Preparing Ghost Pepper Hot Sauce
- Remove the stems and seeds from the ghost chilli with hands covered in gloves
- Put onions, chillies and garlic in oil in a medium saucepan and cook them for 4 minutes until onions turn translucent
- Pour some water in it so that it covers all the ingredients. Add bell pepper and salt as per taste.
- Keep stirring this mix for next 20 minutes. Reduce the heat to medium low and let the mixture simmer until all ingredients become soft.
- Turn off the heating pan allow the mixture to cool off at room temperature.
- Now pour this mixture in a blender or processor and make a puree of it. Ensure that all contents are blended smoothly.
- Now add vinegar to the sauce and blend again until they are totally mixed.
- Now store this sauce in a sterilized glass jar and it remains intact for almost a year. The longer you store it more intense the flavours would grow.