Prep 20 mins
Cook 30 mins
Serious Sweet Pain! Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. That's 3 times hotter then the habanero! Gloves are a must when preparing the ghost chili's. Check here for bottling the sauce http://www.leeners.com/hotsauce-about-bottling.html here for the bottles http://www.leeners.com/condiments-bottling.html I filled 6 Woozy bottles with the fitments droppers. It may have to be removed for easier pouring.
- 16 ounces pineapple, cubed
- 4 ghost chili
- 1 small onion, 6 ounces cubed
- 1 carrot, 3 ounces rough chopped
- 1 ounce golden raisin, 1/4 cup
- 4 garlic cloves, 1 ounce
- 1 lime, zest and meat the white pith discarded
- 1⁄2 ounce ginger, rough chopped
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cinnamon
- 1⁄4 cup sugar
- 1 tablespoon salt
- 1 1⁄2 cups vinegar
- Place all but the vinegar in a food processor and pulse till pureed. Add to pot with vinegar and cook 15 minutes. If needed blend again for a smooth sauce.
- Fill hot sauce into sterilized hot bottles or jars.
- Place in a hot water bath for 10 minutes.
- Let age for at least 1 week.
I just made this last night, so I can't comment on the flavor after a week. The sauce is very good, and very hot. I used two whole ripe ghost chiles, seeds and all. I used a blender, then cooked the sauce, then blended again. I didn't have any bottles, so I water-bath canned this in half-pint jars. The sauce is very runny, so bottles would be recommended.
Also, I used apple cider vinegar.
Took a chance on this recipe based on the first review. I was pleasantly surprised at how tasty this sauce turned out to be. The aromas caught me off guard (curry like) so at the last minute I added some fresh cilantro. I have made this recipe using different hot peppers more than once and have passed the recipe on a few times. Needless to say, I'm glad I took the chance.