I turned 13 ghost peppers into 16.5 bottles of Booo-urns! I made it a screamin ' hot Szechuan with a base of onion, carrots, celery and red peppers. The Chinese 5 spice and black pepper add some fun for your taste buds providing they're still there after the ghosts blaze through.
Mangoes and Reapers!
Extra virgin olive oil infused with roasted Carolina Reaper peppers.
Butch T Scorpion peppers with white grapes, tamarind and ginseng.
Garlic, ginger, malt vinegar and all the peppers left in the garden for a sriracha style sauce.
Peanuts, habanero peppers, lemongrass and coconut millk. This was a mild and creamy hot sauce, but it had a very short shelf life.
I made this sauce on a Friday the 13th as a small batch. It was a garlic and malt vinegar base, but I bought a bag of dried cayenne peppers to blend up as a thickener. At the time, I thought it was pretty hot.