Here's the recipe for Jonas' Ghost Pepper Sauce:
Serving Size: About 1 pint
Preparation Time: 1:30
- 5 whole Naga Jolokia Peppers (fresh ok too)
- 10 whole Chipotle Peppers (fresh Jalapenos ok too)
- 2 whole papayas
- 3 tablespoons onion chopped
- 1/4 cup vinegar
- 1 teaspoon ground allspice
- 2 tablespoons salt
- 1 tablespoon sugar
- 1 pinch cinnamon (can omit if desired)
- 1 pinch garlic
- 1/4 cup mustard
Hydrate the dried Naga Jolokia and Chipotle peppers, remove stems. Retain approximately 1/4 cup of the liquid.
Chop all solids. Throw into blender with liquid ingredients. "Liquify" for a good, long time ... goal here is to do away with all chunks of anything.
Once mixture is very smooth, cook over very low heat for 30-60 minutes. Stir often. During this time, taste (as much as you are able to), and add add'l amounts of desired ingredients until you acheive the taste you desire. Goal is to come up with a sauce that is sweet at first taste, then leaves a healthy amount of pain as the taste fades away.
Remove from heat, cool 30-60 minutes before use.
Sause taste better after a few days of the spices blending.
Notes: Like many cooks, I created this with no precise measurements ... it was a total experiment & actually turned out very well (though very painful). Please feel free to alter/experiment and always remember to enjoy the heat.