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Ghost Pepper Sauce

This is an excellent way to use a harvest of ghost peppers, which are abundant. The smell of this sauce when cooking is extraordinary, though I would recommend cooking it outdoors on a portable burner.

This recipe scales well, and you'll likely have far more than six peppers if you have even one plant.

Ingredients

1T Olive Oil
6 bhut jolokia peppers, destemmed and chopped
1 small onion, diced
2 medium tomatoes, chopped
2t red wine vinegar
1t salt
0.5C water

Procedure

Heat oil in pan on medium high and add peppers and onions. Allow onions to brown while stirring, about 5min
Add tomatoes and stir, then turn down heat to low allow to cook for 10 minutes.
Add vinegar, salt, and water. Turn up heat if needed to bring to a simmer, then turn down heat and simmer 20 minutes.
Transfer contents to a food processor and process until smooth.
Transfer to a container, seal, and refrigerate.

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