Saturday, October 31, 2020

Smoky Ghost Pepper Hot Sauce

Yields 1 1/2 cups


2 tsp Chile Infused Oil

4 teaspoon honey 

1/2 cup white vinegar

1/2 cup pineapple juice

1/2 cup chipotles in adobo sauce minced

2 small red bell peppers roasted and chopped

1 shallot, halved, peeled and chopped

2 cloves garlic crushed

1/2 tsp Hickory Smoked Salt

4 ghost peppers roasted and chopped

Mixing  All Ingredients in Blender place in jars and serve 

No comments:

Post a Comment