Healthy Hot Sauce Recipe
If you like hot sauce, you’ve got to try this fragrant super spicy Ghost Chile Carrot Hot Sauce. Sweet carrots help to tame the heat.
A few years ago, I made some ghost chili hot sauce that was incredibly good – extremely spicy hot and so fragrant. Ghost chiles (naga jolokia red variety) are known to be one of the hottest peppers in the world, and up until a few years ago, was considered the hottest pepper in the world, averaging 800, 000 – 1 million Scoville heat units, and reaching as high as 1.5 million Scoville heat units. Compare that to the jalapeno pepper at 8, 000 Scoville heat units and about 100, 000 Scoville heat units for Thai chili peppers.
Just a few years ago, the Trinidad Moruga Scorpion topped the ghost chile as the hottest chile in the world, with a mean of more than 1.2 million Scoville heat units and individual plants with a heat of more than 2 million units. Then, enter the Carolina Reaper grown by Ed Currie of PuckerButt Pepper Co. in South Carolina, which averages 1, 569, 300 Scoville heat units. The hottest individual Carolina Reaper has come in at 2.2 million Scoville heat units. Seems like there’s a ongoing challenge to be the hottest chili pepper.
How To Make Your Own Hot Sauce
Several weeks ago at the farmer’s market, I noticed one of the vendors selling hot sauce made with carrots. They said they had a surplus of red jalapenos and carrots so the chef decided to make hot sauce. The carrots take some of the edge off the hot chili peppers and sweeten it up a bit.
It’s hard to get hold of these peppers, so when Frieda’s offered to send me some to try, I couldn’t resist. I decided to try adding some carrots to my hot sauce recipe, reducing the amount of tomatoes this time around, but keeping the red bell pepper.
Today, I’m participating in Food Network’s Fall Fest event where carrots are being featured. Please be sure to check out what my fellow foodie friends made:If you’re lucky enough to get your hands on some ghost chiles, I highly recommend making this Ghost Chile Hot Sauce ~ a fragrant and powerfully hot sauce.
Mango Pineapple Hot Sauce (vinegar Free Option)
A few weeks ago just before Hurricane Sandy hit, I received a box of exotic foods from Frieda’s, including a pack of vibrant red chile peppers. I had no idea what these peppers were called, but they were a brilliant red and just plain beautiful. I was playing around with these red chile peppers with my bare hands – a big mistake! Even after washing my hands numerous times, the oils from the hot chile peppers were still on my fingers and the next morning when I tried to get my contact lenses in, boy did I cry.
Lesson #1: Always wear gloves when handling hot chile peppers, especially when they are the hottest pepper in the world! I actually had no idea how spicy these chile peppers were until I emailed Frieda’s to find out what type of chile peppers they had sent me. When I read that Ghost Chiles were the world’s hottest chile pepper, with a Scoville Unit rating of about 1 million, I realized why my eyes burned so much.
So, what do you do with these Ghost Chile Peppers that are astronomically hot? The best thing I can think to do is to make some Hot Sauce. Frieda’s sent me a fact sheet on Ghost Chiles which included a recipe for “Hurtin’ Hot Sauce (Proceed with caution!)” This recipe intrigued me because it called for a lot of tomatoes and some red bell pepper in addition to the Ghost Chile Peppers. I removed the seeds from the Ghost Chile Peppers even though the recipe only said to remove the stems.
The Hottest Hot Sauce
Even without the Ghost Chile Pepper seeds, and the addition of tomatoes and red bell peppers, this Ghost Chile Hot Sauce was fiery. Ghost Chile Peppers have an exotic, fruity aroma that is so enticing – even though this Hot Sauce is really hot, you’ll want to dip a spoon in just to taste it.
This is one of the items I couldn’t bare to throw out when Hurricane Sandy hit, so I actually brought it over to my friend’s house and stored it in their refrigerator. So glad I did, as I had to throw out all my condiments and when the power came back on, I still had this chile sauce.
Analyzed to serve 48 (approx.. 1 Tbsp per serving). Calories 30, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 30mg, Total Carbohydrate 6g, Dietary Fiber 2g, Sugars 4g, Protein 2g, Vitamin A 40%, Vitamin C 10%
Lacto Fermented Red Pepper Hot Sauce Recipe
Extremely hot! I did not use the ghost chile pepper seeds and this sauce was still really spicy. Ghost chile peppers are very fragrant, so while they are the hottest pepper in the world, they are incredibly flavorful and beautiful.I am kind of addicted to chile sauces. It’s true! I dab spicy condiments onto pretty much everything I eat. My goal with this recipe was to create something akin to the Chili Garlic Sauce made by Huy Fong; that sauce is one of my favorites and I do believe I succeeded.
It was back when I made this homemade Sriracha recipe last fall that I realized there’s not much to making a delicious homemade hot chile sauce. And the one you see here is even easier, to be honest, because it’s not cooked. All you need to do is blend up some chiles with garlic, your choice of vinegar, a little sweetener and a bit of salt…then you end up with red hot awesomeness.
I used a bunch of fresh chiles from my garden in this garlic chile sauce recipe. I am a little embarrassed to admit this, but I have pretty much no idea what types of chiles they were because I did a crappy job labeling my plants this year. I do know that the little ones you see at the bottom of the photo below were super hot, though, and the other ones kind of varied. Because I wasn’t sure how hot this sauce would end up, I tasted it carefully as I was making it to see if it needed more vinegar or sweetener to tone down the heat. I suggest you do the same- make sure to taste as you go so you end up with sauce that’s to your liking.
Recipe: Harissa Red Chili Hot Sauce
You can use homegrown chiles if you have them, or feel free to purchase them from the market. If you are buying them, I think red jalapeños or habañeros would be a good choice because there are are pretty widely available. I’d substitute a red bell pepper for a couple of the chiles to tone down the sauce if you’re not a hot sauce junkie, but this
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