I purchased a dozen ghost peppers, and two large red bells. Time to make fresh hot pepper sauce with four easy steps: Chop. Salt. Pack. Wait. (Chop & Salt) I removed the stems and whirled in a Cuisinart until thoroughly blended, and then added a pinch of salt toward the end.
A sweet and spicy hot sauce recipe made with fiery ghost peppers, fresh mango, citrusy pineapple and more, perfect for chicken or fish. Heat a large pan to medium heat and add olive oil. Add peppers and fruit. Cook about 8 minutes to soften. Add water, vinegar, sugar, cilantro and paprika and bring to a boil.
Fermenting peppers is typically done with anaerobic fermentation because it helps create a more stable product with less chance of contamination from other microorganisms. Now, while we could certainly go on all day about the science behind the process of fermenting peppers for hot sauces, here are the basics that you have to know:
Enjoy! Subbed 3 serrano for 3 ghost peppers (I only had 3 :c), subbed apple cider vinegar for red wine vinegar, and added maybe a tsp of raspberry balsamic vinegar. Has a nice slow but gradually increasing burn, and a whisper of tart fruitiness from the balsamic and ACV.