This sauce is stupid hot! I would love to see someone try 1 dozen wings with this sauce on it. It has a very unique flavor and the ghost chilies really come through and pack one hell of a punch. My poor wife coughed for like five minutes washing out the pan from this one. I highly recommend cooking this one outside. I really hope you give this recipe a try!
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23 Comments
hey great vid! question though. why do you cook after fermenting? doesnt that kill the good bacteria from the fermentation? i always thought the goal was to have that good fermentation bacteria in the bottle to prolong shelf life? maybe im way wrong though lol
Are you Assamese? Just wondering 'cuz "bhoot jolokia" is Assamese for "Ghost Pepper/Chilli".
How many shallots/ghost peppers did you use?
doesn’t cooking it ruin the heath benefits of the bacteria?
Loved the video. Thank you!
This is like cooking a batch from breaking bad
Why this look so sexy?
Where I live is hard to find good peppers,i finally find ghost pepper,i have an addiction to spicy, ghost is mild for me but I'm sure this recipe is going to make it taste flavoring and delicious
NICE!!
fermentation builds colonies of good bacteria in foods, heating it up in a pot killed all those colonies.
for the brine was that 2 teaspoons or tablespoons of salt?
I’m tempted to buy some of that hot sauce. I can handle Tapatio and Tabasco. A friend of mine told me that this stuff is hotter than those two combined.
Anyone have a decent list of the measurements?
BHUT JOLOKIA SRIRACHA HOT SAUCE by White Thunder BBQ
GET THIS:
To Start the Fermentation Process:
• 6 sweet mini red chilies, sliced in quarters
• 6 medium-size Shallots, whole
• 2 heads garlic
• 2 to 3 cups (500 to 750ml) water
• 2 tsp (10ml) salt
To Finish Off The Sauce:
• 2 Tbsp (30ml) Tomato Paste
• 2 tsp (10ml) Canola Oil
• ¼ cup (60ml) white sugar
• Salt to taste
• 3 oz (90ml) Bourbon whiskey
Blending:
• ½ cup (125ml) Cider Vinegar
DO THIS:
To Start the Fermentation Process:
01. Put food-grade latex gloves on your hands (you will thank me later!).
02. Slice up the Ghost Peppers.
03. Cut the sweet peppers into quarters along the length.
04. Place the whole shallots, garlic, Ghost Peppers, and sweet peppers into a fermentation jar.
05. Cover with salt water brine solution, leaving about ½ inch headroom space.
06. Try and work out all the air pockets.
07. Cover and let ferment in cool dry conditions for 3 weeks.
To Finish Off The Sauce:
01. Blend the fermented mixture in a blender until a smooth consistency.
02. Add the canola oil and tomato paste to a saucepan and bring to medium heat.
03. Fry out the tomato paste for around 2 to 3 minutes.
04. Slowly add the blended fermented mix to the saucepan and bring to a simmer, stirring constantly.
05. Add the sugar while stirring.
06. Add salt to taste.
07. Add the bourbon whiskey.
08. Cook the sauce while covered for around 20 to 25 minutes, stirring occasionally.
09. Add the hot sauce mixture to a blender.
10. Add the cider vinegar to the mix in the blender and process to a nice smooth consistency.
– Be very careful not to seal the blender and make sure to leave space for the hot air to escape while blending.
– ***DON'T BURN YOURSELF!!!***
11. Decant the sauce while still hot into sterilized bottles of your choice.
12. Seal the bottles while hot to create a vacuum.
13. Let the sauce stand for a week to get the flavors to mingle before use. (optional)
Enjoy!
(I hope I got the recipe correct, please let me know if I didn't)
Thank you for posting this video.
tips hat
(edited the format of the recipe for easy reading: 07/06/2022)
What is the salt to water brine ratio ? And what’s the vinegar cider blend just apple cider vinegar ?
What is your salt to water ratio?
That will put a pucker in your sphincter. 😂
I’m
So excited to try this. My
Peppers, onion and garlic have been fermenting for
2.5 weeks on Wednesday they will hit the three week mark and I can proceed in making sauce im pumped
Going to try this today. My Ghost Pepper plant just produced a ton of peppers. Will try the sundried tomatoes and brown sugar like someone suggested and I just finished making a bottle of ghost pepper tequila and kept the peppers..will try that instead of the bourbon 😁
I just grew Armageddon peppers. If I use this recipe how many peppers would you suggest I use. I tried a small piece of one and they are very hot. I had to gargle milk and ate half a tub of cottage cheese and I’m pretty good with hot peppers
Thanks for the recipe – trying to follow it (as much as possible :-)). After 1 week of storage, there are some whitish residue/precipitate floating to the top. What is it and what should be done? Any help would be appreciated
I wish more hot sauce folks would discuss pH and shelf stability. Can only store so much sauce in the fridge.
Add salt to taste… then regret doing that for 3 minutes lol.