Ghost Pepper SriRacha aka Revenant SriRacha
- 70 Ghost Peppers washed and left whole
- 4 Papkrika Peppers (seed after grilling or cut open and seed before grilling)
- 3 large onions cut into wedges
- 4 large carrots cut up
- 4 large bulbs of garlic (cloves peeled)
- About 2 or 3 Tbsp extra virgin olive oil
- 10 cups apple cider vinegar
- the juice of 1 large lime
- about 2 Tbsp Kosher salt or to taste
- freshly ground black pepper to taste
Prepare grill to medium hot temperature. Wash and prepare vegetables as indicated above.
Grill vegetables till peppers and onions are slightly charred and soft. Carrots will still be firm.
Remove stems from ghost peppers but do not seed.
Place vegetables in a large stock pot, add 10 cups apple cider vinegar and the lime juice. Bring to a boil and simmer 30 minutes.
Puree in batches till smooth. Return to boil, add salt and pepper, and place in prepared jars or bottles.
In you are not using a hot water bath or pressure canner to preserve. Keep this in the refrigerator. It should last up to 1 year unopened, and 6 months after opening if not contaminated from other foods after opening.
It’s amazing to me some of the things we can come up with from our own back yards. Everything, except the vinegar, lime juice, salt and black pepper, was grown in my backyard garden!
Enjoy! Or be afraid!
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© 2016 – 2017, Pamela [1]. All rights reserved.