What’s the best rario of spices to replicate the paqui ghost pepper seasoning recipe? Just ordered some smokee ghost pepper powder and I have most the other spices already
What’s the best rario of spices to replicate the paqui ghost pepper seasoning recipe? Just ordered some smokee ghost pepper powder and I have most the other spices already
It depends on if you’re starting with salted chips or not. Salt would be the first ingredient if not, but assuming you start with regular salted but unflavored tortilla chips, I’d try something like 3 parts ghost powder, 2 parts chipotle, 1 part powdered sugar, plus a pinch of onion powder and a smaller pinch of garlic powder, and then iterate from there. It’ll probably come out hotter than theirs, so basically use chipotle as a filler to reduce heat if needed (the potato starch is probably there to add bulk to the seasoning blend, but I bet just using more mild chiles will be better for flavor). You may want to add additional salt, and superfine salt is going to work better than regular table salt (similar to the reason for using powdered sugar, fine grains stick better to chips). Also, if you want to replicate the yeast extract, I’ve got what amounts to a spicy yeast extract blended with superfine salt in this [Habanero Umami](https://heathotsauce.com/products/habanero-umami-seasoning) seasoning. Adding 1 part to the blend above would probably work nicely.
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It depends on if you’re starting with salted chips or not. Salt would be the first ingredient if not, but assuming you start with regular salted but unflavored tortilla chips, I’d try something like 3 parts ghost powder, 2 parts chipotle, 1 part powdered sugar, plus a pinch of onion powder and a smaller pinch of garlic powder, and then iterate from there. It’ll probably come out hotter than theirs, so basically use chipotle as a filler to reduce heat if needed (the potato starch is probably there to add bulk to the seasoning blend, but I bet just using more mild chiles will be better for flavor). You may want to add additional salt, and superfine salt is going to work better than regular table salt (similar to the reason for using powdered sugar, fine grains stick better to chips). Also, if you want to replicate the yeast extract, I’ve got what amounts to a spicy yeast extract blended with superfine salt in this [Habanero Umami](https://heathotsauce.com/products/habanero-umami-seasoning) seasoning. Adding 1 part to the blend above would probably work nicely.