Well, be warned!! It’s one of the hottest chilies in the world. To create a sauce with it takes patience and extreme care.
Pineapple and chili come together beautifully in this sauce. Ghost chili or Bhut jolokia has a distinct flavor that adds to the hot sauce. Ghost peppers are native to the Northeastern regions of India. Its popularity has risen recently.
It is used fresh, dried, and pickled. Chefs and recipe developers have explored the various opportunities with this ingredient.
I watched a show where celebrities are made to answer questions as they indulged in chicken wings dabbed with hot sauces with increasing heat levels.
The reactions are genuine, and these peppers can make adults cry like babies. A very tiny amount is enough to make you sweat. I used gloves to handle these peppers and kept the utensils separate. I was worried about contaminating anything that comes in contact with my little one. It’s always better to work with these peppers when you have a little time in hand. You cannot rush. Period.
I am planning to use the sauce for my chicken wings and drizzle a little over steaks. I used just half of one pepper, and it was enough to prepare around 250 ml of the sauce.
I hope you prepare this sauce before the winter is over. After eating a few wings with a little amount of my hot sauce, you might want to shed all your winter clothes.
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Makes: 250 ml approx.
- Pineapple (canned) 250 gms
- Onion 1 (sliced)
- Garlic 5 (whole or sliced)
- Ghost pepper 1
- Sugar 70 gms
- Vinegar 20 ml
- Water 20 ml
- Turmeric 1tsp
- Soak the pepper in a bowl of hot water to soften.
- In the meantime, cook the pineapple cubes with sugar. Add a little water (if needed) to prevent it from sticking. Let it caramelize on the edges. At this point, turn off the heat and let it cool.
- Heat a little oil in the same pan and add the garlic and onion. Let them caramelize and add them to the pineapples.
- Please put on your gloves and carefully cut open the softened ghost pepper, and deseed it.
- Add half of this pepper to the pineapples mixture along with vinegar, salt, and turmeric and blend into a puree. Sieve the puree to get a gorgeous yellow sauce.