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.
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.
For more homemade hot sauce recipes, check out these:
Thai Chili Sauce
Thai Bird’s Eye Chili Pepper Sauces
A Mix of Thai Chili Pepper Sauces
Homemade Ghost Chile Hot Sauce
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Homemade Ghost Chili Hot Sauce with Carrots
Rating: 51
Ingredients
7 ghost chiles
1 red bell pepper, chopped, about 1 cup
2 carrots, peeled, chopped, about 1 cup
1 medium onion, chopped
6 cloves garlic, chopped
1 1/2 cups tomato sauce
2 tablespoons apple cider vinegar
1 tablespoon organic sugar
1 1/2 cups water
Directions
Wearing gloves, remove stems and seeds from ghost chiles. Place all ingredients in a saucepan; add more water if needed to cover all the ingredients in the pan; bring to a boil, then reduce heat to low and cook, covered, until vegetables are soft, about 20 minutes. Let cool; place in a blender and puree until smooth. Store in a glass jar or plastic container.
2.6
http://jeanetteshealthyliving.com/2014/11/ghost-chile-carrot-hot-sauce.html
Photos and Original Text (C) Copyright: 2010-2012 By Jeanette Chen
More hot sauce recipes:
20 Minute Sriracha Sauce, Steamy Kitchen
Homemade Sriracha, Leite’s Culinaria from The Sriracha Cookbook
Mad-Delicious Sriracha
Pepper Joe’s Organic Hot Pepper Sauce
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