Ghost and Cayenne Unite to Create This Incredible Hot Sauce! скачать в хорошем качестве

Ghost and Cayenne Unite to Create This Incredible Hot Sauce!

Get ready to ignite your taste buds with this fiery ghost pepper hot sauce! Packed with 25 cayenne peppers, 4 ghost peppers, and fresh herbs like rosemary, oregano, and thyme, this sauce is the perfect balance of heat and flavor. Roasted garlic and shallots add a rich depth, while a touch of honey rounds it out with just the right amount of sweetness. Whether you're a spice lover or just looking to add some kick to your dishes, this hot sauce will bring the heat to your kitchen. Let’s get cooking! If you’re feeling the heat, don’t forget to like, share, and subscribe! 🔥 Hit that bell so you never miss out on more spicy goodness coming your way. ___ Ingredients 25 cayenne peppers (whole, stems removed) 4 ghost peppers (whole, stems removed) 8 shallots (peeled) 4 garlic bulbs (cloves peeled) 2 cups apple cider vinegar 1 cup water 3 sprigs fresh thyme 2 sprigs fresh rosemary 3 sprigs fresh oregano 1 tsp cumin 1 tsp smoked paprika 1 tbsp honey 1 tbsp salt Olive oil for roasting and cooking Instructions - Prep and Roast Aromatics: Preheat the oven to 400°F (200°C). On a parchment-lined baking sheet, spread out the peeled garlic cloves and shallots. Drizzle with olive oil, toss to coat, and roast for 20 minutes or until softened and slightly caramelized. Cook the Peppers: While the garlic and shallots roast, heat a large pot over medium heat. Add a drizzle of olive oil. Drop in the cayenne and ghost peppers whole, stirring occasionally, until the peppers blister and release their aroma (about 5 minutes). Combine Aromatics and Peppers: Once the garlic and shallots are ready, add them to the pot with the peppers. Stir everything to combine. Add Liquids and Seasonings: Pour in the apple cider vinegar, water, honey, and salt. Add the fresh thyme, rosemary, and oregano. Stir to incorporate. Bring the mixture to a gentle simmer and let it cook until it reaches 180°F (82°C), allowing the flavors to meld. (5 minutes) Blend the Sauce: Remove the herb sprigs and carefully transfer the mixture to a blender. Blend until smooth. Let the mixture cool slightly, then transfer it to sterilized bottles or jars. Bottle and Store: Seal the bottles and allow the sauce to cool completely before refrigerating. It will keep for several months.