Hellfire and Brimstone... in the kitchen

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Ever since I first realized how impressed certain Adults were with my inexplicable ability as a small white child to eat hell-fire level peppery goodness as a kid (we have my adopted Indonesian sister to thank for that, she put hot chilis in my baby food to ensure I could “eat like a real asian” later in life), I’ve been on a never ending quest to find the perfect hot sauce. In Seattle, I built a greenhouse so I could grow peppers in a cold climate. Now I live in the Bible Belt, where the hottest peppers grow :)

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INGREDIENTS

  • 800 Ghost Peppers (or like, 20)

 

Step 1:

{Remove Stems}

Remove the stems, and if you like yourself, the seeds. The highest concentration of capsicum, what makes peppers spicy, resides in the seeds, so the hotter you want it, the more seeds you leave.

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Step 2:

{Process it}

Add in a few cloves of garlic, a tablespoon of salt, and a thumb of ginger (a thumb is exactly what it sounds like)

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Step 3:

{Ferment it }

Pack it down as tightly as possible (with a gloved hand) in a bowl, removing as many air pockets as possible. Cover with a paper towel, and let that lactofermentation magic happen for 3 days to 2 weeks, stirring and repacking every 24 hours.

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Step 4:

{Hot Sauce}

The fermented pepper paste itself is delicious, but if you want a pourable sauce to ruin every conceivable dish, add in a cup of white wine vinegar, bottle it, jar it, whatever it, and put it in the fridge for your first unsuspecting victim.

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This is definitely the hottest hot sauce I’ve ever made, and it’s actually quite flavorful to boot! Use this to ruin any chili, pho, thai salad, soup, fried chicken, or sandwich, it’s a BLAZE.

Check out the full recipe video below, and if you make any of your own, share the results!

Cheers!

 
 
Farm / Garden, RecipesAnne BriggsAOAT, How To12 Comments