Fire Roasted Habanero or Ghost Pepper Hot Sauce
I love hot sauce, and for the other aficionados out there, here is how it’s done! I have made this recipe using both habanero peppers and ghost peppers that I grew in the garden. So you have some options based on what flavor you prefer and the level of heat you find palatable. Simple ingredients, quick to make, and goes great with a variety of dishes. A nice oil free sauce with no refined products or sweeteners to add a little kick to some staples like steamed grains such as quinoa, rice, legumes, or even a plate of steamed veggies or sauteed dark leafy greens!
***Decide on the level of spice and use the appropriate peppers of either jalapeño (mild), habanero (medium hot), or ghost peppers (hot). The type of pepper will alter the flavor, personally I prefer the ghost pepper or the habanero. The preparation method reduces much of the heat, and the spice settles after the sauce has had a chance to sit overnight as well. Also, removing the seeds (recommended) will aid to further control the heat. If you like the ghost pepper flavor but not the spice intensity, try reducing the amount of peppers.***
3 Ghost Peppers (Bhut Jolokia), or 6 Habanero Peppers, or 4 Jalapeño Peppers
1 Red Bell Pepper, quartered
1 Red Onion, quartered
1 Mango, sliced
1/2 cup Distilled White Vinegar
1 Lime, Squeezed
4 Garlic Cloves, minced
1/2 tsp Sea Salt
I find that gloves are optional for jalapeños and habaneros ( I don’t wear them), but absolutely necessary for handling ghost peppers! Either way, wash your hands well after handling. Soap usually won’t do the trick on its own, so mix an oil like olive or coconut to cut through the oils from the pepper. Don’t rub your eyes and definitely don’t go to the bathroom and touch sensitive parts … trust me.
Another word of caution, if this is your first time handling ghost peppers, prepare them outside if you don’t want to repaint the inside of your kitchen. Also, be very careful of cross contamination with any other prep surfaces and wash knives and cutting boards thoroughly (I cut them on parchment paper to just throw away). When opening the grill cover while these are cooking, turn your head away to allow the fumes trapped underneath to escape to prevent burning your sinuses and eyes and practically macing yourself.
Slice the hot peppers in half and remove the seeds.
Combine the red onion and the red bell pepper on skewers with the hot peppers on a separate skewer. I like to keep the hot peppers on their own skewer because they cook at a faster rate.
Grill on medium heat for about 10-12 minutes, turning every couple minutes or as necessary to keep from burning. Keep charring to a minimum.
Bring roasted veggies inside and add to a skillet with the sliced mango and minced garlic. Add 1/2 cup water. Cover and bring to a simmer; cook on medium low heat for 20 minutes.
Add 1/2 cup water at a time as needed to prevent from sticking. You will need to do this 2 0r 3 times. Sugars from the mango will release into the sauce and begin to thicken towards the end.
Add skillet contents to a high speed blender with white vinegar, lime, and salt. Blend on high until well incorporated.
Pour into a storage jar. I just re-use old pasta sauce jars for this. Or pour into smaller re-used honey jars and pass out to some friends or even bring on your next trip!
The spice is more noticeable when it’s fresh hot; it will settle down after sitting over night and the flavors will incorporate better as well. Keeps 5-7 days in the fridge.