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Showing 1-4 of 4
on September 25, 2013
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 03, 2013
on October 17, 2012
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 04, 2012
I was skimming through recipes for hot sauce to make with ghost peppers, trying to find something sweet that would help balance out the heat of the pepper. I made this recipe than found there was way too much vinegar in it, and way to much cumin. The sauce itself was somewhat decent before cooking it with the vinegar. I was very disappointed I wasted my time and 4 peppers on this recipepeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (3 g)
Servings Per Recipe: 360
The following items or measurements are not included: