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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.
I'm so glad I found this recipe. I've made it at least 4 times. It's a hit at every party and I get requests for a jar all the time. I made it more as a salsa than a sauce and canned it. It's a wonderful recipe, but I like to add my own flair. I used craisins instead of golden raisins and cut the vinegar a little.....
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 recipe