Ghost Pepper (Bhut Jolokia) Sauce
Author: P_L-7PxIRhQ
This Ghost Pepper sauce recipe uses nectarines, carrots and garlic to make and edible and useable Ghost Pepper sauce.
  • 16 ripe Ghost Peppers
  • 125 ml (4 fl oz) white vinegar
  • 2 nectarines or peaches
  • 1 large carrot
  • 8-10 garlic cloves
  • 3 tbsp vegetable oil
  • 1 tsp salt
  1. Chop the garlic and the peppers, peel and chop the carrot, destone and chop the nectarines.
  2. Heat the oil in a pan over a medium heat. Add the garlic and stir-fry for 30 seconds.
  3. Add the carrot and sauté over a low heat for 5 minutes.
  4. Add the nectarines and continue cooking for 10 minutes.
  5. Add the peppers, the salt and half a cup of water. Mix well, cover and simmer gently for 20 minutes.
  6. Pour the mixture into a food processor and process to a sauce. Add the vinegar and process again.
  7. Pass the sauce through a seive to remove seeds and skin.
  8. Pour the sauce into a pan and bring gently to the boil.
  9. Pour into hot, sterile jars and seal.
Calories: 5.5 Fat: 0.4 Sugar: 0.3 Fiber: 0.1 Protein: 0.0 Cholesterol: 0.0
Titli's Tips
You could use this sauce to dip your Doritos in but the after-effects could be horrendous! Instead, add a tsp of this sauce into curries, chilis and salsas to take them to a whole new level.

This sauce is very hot. TREAT IT WITH RESPECT.
Recipe by Titli's Busy Kitchen at