Buffalo sauce with ghost pepper

BY: ANDREA ALDEN

It's time again for my annual hot sauce. This year I made a Ghost Pepper Buffalo Sauce for all the spicy food lovers who like my dishes. Originally I was just going to make buffalo sauce for my loved ones during the holidays, but my cousin asked me to make ghost pepper salsa again for the family Christmas dinner. How could I resist that? I actually had a few ghost chilies left and thought... what the heck, why not?

INGREDIENTS

• 20 cayenne chili peppers
• 6 ghost chilis
• 1 medium onion
• 1/2 red pepper
• 1/2 green pepper
• 2 grill boards made of cedar wood
• 1 tbsp oil
• 5 cloves of garlic, grated
• 2 cups white vinegar
• 1 tbsp lemon juice (squeezed 2 lemon pieces)
• 1 tsp paprika powder
• 1/2 cup butter
• 1 1/2 tbsp apple cider vinegar
• 1/4 tsp Worcestershire Sauce
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 3 tsp honey
• Salt to taste

PREPARATION

1. Soak the cedar grill boards for 30 minutes. Preheat the grill to 200 °C.
2. Place the peppers and onions on the boards and grill for 30 minutes. Remove from the grill and let the peppers and onions cool enough to touch them.
3. Heat oil in a medium saucepan. Chop the onion and sauté for a few minutes or until translucent. Add garlic and continue to cook. Using gloves on a non-porous surface, cut off the stems of the ghost chilies and add them to the onion and garlic.
4. Add white vinegar, paprika and lemon juice. Let everything simmer for 15 minutes.
5. Remove the pot from the fire and let it cool slightly. Using a hand blender or food processor, puree the ghost chili mixture. Press the chili mixture through a fine-mesh sieve to strain out any seeds and solids. Pour the liquid sauce back into the pot and let it simmer again.
6. Add cider vinegar, Worcestershire sauce, red chilies, garlic and onion powder and honey. Let simmer for another 15 minutes - because 15 is the magic number.
7. Remove the sauce from the fire and gradually stir in the butter. Stir each time until it is completely melted and evenly distributed. Season with salt.
8. Let cool and fill into bottles or prepare chicken wings and toss in the fresh sauce.

The Ghost Chili Buffalo Sauce was named my favorite of the three hot sauces I have made so far. This is giving me a bit of a headache because I don't yet know how I can improve next year. I recommend a blue cheese or yogurt dip if you're marinating the wings with the Ghost Pepper Buffalo Sauce because it packs quite a punch. Have you ever made a sauce, dip, spread or something else yourself? From scratch? What was the result? Are you doing nothing else today? Write us a comment and tell us your story “from scratch”!

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