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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