Jolokia Hot Sauce Recipe
Jolokia Hot Sauce is made by blending fiery Bhut Jolokia peppers with vinegar, garlic, and spices. The peppers give it intense heat, while vinegar adds tanginess and depth of flavor. It's perfect for those who enjoy bold, spicy condiments, adding a fiery kick to any dish or snack.
Equipment
- Cutting board
- knife
- Saucepan or pot
- Wooden spoon or spatula
- Blender or food processor (for blending)
- Gloves (recommended when handling hot peppers)
- Ladle or jar for storing
Ingredients
- 4 to 5 fresh Bhut Jolokia peppers also known as Ghost Peppers
- 1/2 cup red wine vinegar
- 1/4 cup water
- 1 tablespoon olive oil
- 3 cloves garlic finely minced
- 1 medium onion chopped
- 1/2 teaspoon salt
- 1 tablespoon lemon juice adds extra tang
- 1 teaspoon smoked paprika for a smoky flavor
- 2 medium tomatoes chopped
- 90 grams about half of one red bell pepper
Instructions
Prepare the Peppers:
- Put on gloves to avoid touching your face or eyes while handling the Bhut Jolokia peppers. Slice the peppers, removing the seeds if you want to reduce some heat. Be cautious with the pepper oils.
Sauté the Aromatics:
- In a saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them for 3-4 minutes until softened and fragrant.
Add the Vegetables:
- Add the chopped tomatoes, red bell pepper, and Bhut Jolokia peppers to the pan. Cook for an additional 10 minutes, stirring occasionally, allowing the flavors to meld and the vegetables to soften.
Add the Liquids and Seasonings:
- Pour in the red wine vinegar, water, lemon juice, salt, and smoked paprika. Stir well to combine. Allow the mixture to simmer for another 5-7 minutes, ensuring the ingredients are well-cooked and slightly reduced.
Blend the Sauce:
- Once the mixture has cooled down a bit, transfer it to a blender or food processor. Blend until smooth and creamy. If the sauce is too thick, you can add a little more water to reach your desired consistency.
Taste and Adjust:
- Taste the sauce and adjust seasoning if needed—more salt, vinegar, or lemon juice can be added based on your preference.
Store and Serve:
- Transfer the hot sauce to a clean jar or bottle and store it in the refrigerator. It can be used immediately, but for enhanced flavor, allow it to sit in the fridge for at least 24 hours. Use sparingly, as this sauce is extremely hot!
Notes
❖ Heat Level: The Bhut Jolokia, or Ghost Pepper, is one of the hottest peppers in the world. Be very cautious when handling them. If you’re not used to extremely hot foods, start with just one pepper and gradually increase the amount as you get accustomed to the heat.
❖ Customization: If you want to make the sauce milder, you can add a little more sugar or vinegar. Additionally, you can use a mix of Ghost Peppers and milder peppers, like jalapeños, to create a balance between heat and flavor.