Bhut Jolokia Hot Sauce
Bhut Jolokia Chilli Sauce Recipe
This is a simple recipe for a vinegar based bhut jolokia hot sauce but with a slight twist: it’s made with the Bhut Jolokia chilli.
These chillies are so hot that only a few are needed to make this sauce. To give the sauce a more robust chilli flavour (and colour) without further ramping up the heat, we’d recommend that you add several Aji Panca Chillies.
Of course, this same technique can be used with any dried peppers, making a great base for home experimentation.
- Ingredients:
2 cups of distilled vinegar
2 tablespoons of salt
2 dried ghost peppers
10 dried Aji Panca Chillies or dried organic aji panca chilies
- Directions:
1. Put on some gloves! and make sure you keep them on while handling Bhut Jolokias
2. Reconstitute the dried chillies
3. Remove the stems and seeds from the chillies.
4. Using a food processor or blender, puree the chillies with the vinegar and salt.
5. For Milder (but still hot) Sauce: Immediately strain the sauce through a fine mesh strainer.
6. For Stronger Sauce: Leave the solids in the sauce for up to two weeks, then strain. The longer you wait before straining, the hotter the sauce will become.
This will make you a little over two cups of chilli sauce, which will keep in a bottle or jar in the fridge for quite a while.
