/ck/ - Food & Cooking

[Anonymous No.6956918]

>All these Ghost Peppers
>google giving jack shit for hot sauce recipes

Ghost Peppers have a pretty distinct taste. I tried making a simple traditional sauce (simply vinigaer, salt and peppers) but ghost peppers have such a bizarre taste compared to Tabasco and other peppers that it didn't really work that well.

I'm not exactly sure what spices and flavors would balance out and compliment Ghost Peppers, does /ck/ have any ideas?

[Anonymous No.6957837]

shameless self bump

[Anonymous No.6957850]

>>6956918
A quality mirin in small quantities (taste it and add more as needed) plus roasting the ghost peppers worked great for me. Salt too, of course. Just keep tasting it.

[Anonymous No.6957864]

Try making fermented chili sauce. Fermentation process gives peppers more depth than just making a vinegar based sauce. I haven't tried it with ghost peppers but with habanero peppers it was fucking delicious.

[Anonymous No.6957966]

>>6957864

How long did you ferment it for?

[Anonymous No.6958031]

I've made a chutney with the pepper, salt, ginger and garlic blended to a paste and then fried in oil. It's pretty potent bit very flavorful.

Besides using this like a hot sauce you can also use it to flavour your curries.

[Anonymous No.6958072]

When I make hot sauces, I like to gauge the hotness of the pepper. Then add spices/herbs/flavorings, some kind of sweetness (depending on the bitterness of the pepper), and cook the whole thing in vodka so the alcohol has a chance to absorb/preserve the essences that may be killed in the cooking process.

I've never had pure ghost peppers, how bitter are they? If you just straight pureed them, how close would they bet to either habanero (yucateco red) or extract (dave's insanity)?

[Anonymous No.6958122]

>>6958072
They have a distinct taste, hard to explain

It has like a sort of sweet "metallic" taste at first that fades into sort of a Tabasco taste and then with a strong planty/bitter after taste. They're a bit metallic in smell too. They're a hybrid of habanero and Tabasco so the taste could be said to be a combination of both.

I found it too complex to suit a Tabasco style sauce, at least with white vinegar. They'd probobally do better with apple cider vinegar though.

What I noticed is that when they're used hot sauce companies tend to use extract and then use Jalapeno as a base. It's either because their taste is too complex for the kind of sauce they wanted or it's cheaper to simply buy the extract.

Recipes online are scarce, most being tropical or tomato base so I think I'm starting to see why using pure ghost pepper isn't that popular.

[Anonymous No.6958217]

>>6958122
What do you mean they're a hybrid of tabaso and harbenero? In taste or genetically.

[Anonymous No.6958226]

2# ghost peppers stemmed
12 oz chopped white onion
3 oz chopped garlic
24 oz dry white wine
8 oz white vinager
3 oz lemon juice

Rough chop peppers and reserve to the side. In a heavy bbottomed stock pot add 2 tbs canola oil and bring to medium high heat. Add onion and cook until translucent, add garlic and continue to cook until aromatic

[Anonymous No.6958255]

>>6958226
Add peppers and turn heat to medium, continue to cook until peppers are softened. Add white wine reduce heat and simmer on low until pan is au sec (almost dry pan)

Transfer pepper mixture to food processor and blend on high until well blended. While still blending slowly add vinegar and lemon juice.

After blending strain mixture 3 times to ensure no skin or seeds are left in liquid.

Transfer to mason jars, label and date. Store mason jars in cool dark place for 14 days to age.

There ya go

[Anonymous No.6958259]

>>6958255
This will give you a good base hot sauce with depth of flavor use this to create other ghost pepper sauces

[Anonymous No.6958369]

>>6958217

Genetically, but of course the subtle chemical properties of both species would be in a hybrid of both.

[Anonymous No.6958391]

Guys I think I fucked up a sauce recipe by adding too much apple cider vinegar.

What can help decrease the apple taste? I was trying to mimic a Da Bomb hot sauce that had apple cider and you clearly couldn't taste the apple in it.

[Anonymous No.6958556]

>>6958391
Pour it into an enema bag and put it in your butt. Once it comes out it wont taste like apples.

[Anonymous No.6960705]

>>6957966
Different guy, but found you a link http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/
I'm sure you can probably dig up more stuff like this if you need to.

[Anonymous No.6960769]

I was going to comment earlier.

But it's kind of hard to make ghost pepper taste good. They taste like ass they're main thing is heat, but like putting it in chili or something that masks the flavor well works nice.

Although I heard Carolina Reapers taste pretty good, and they're hotter.

I love me some ghost chili though

[Anonymous No.6961235]

>>6956918
I often will just dry hot peppers and grind them up. If you make a sauce yet the dish doesn't require any more vinegar or salt then you have no recourse. Hot pepper powder is a commodity ingredient in my kitchen

[Anonymous No.6961893]

Superuser jolokia faggot reporting in
I usually add them fresh chopped to my curry, marisa, etc.