How to Make (Relatively Mild) Ghost Pepper Hot Sauce

Ghost pepper sauce can be super hot, but it doesn't have to be. Taking a small amount of ghost peppers, you can make a decent amount of a medium heat, flavorful hot sauce.
The recipe:
1 3/4oz ghost peppers
1lb chopped red bell peppers
4oz chopped yellow onion
1lb chopped carrots
2oz garlic
1/2tsp kosher salt
1/2tsp black pepper
8oz canned dark cherries or other fruit preserves
2 3/4cup apple cider vinegar
Pressure cook in Instant Pot on manual for 4 minutes, then release pressure. Blend completely in blender. Package in mason jars. Pasteurize via sous vide water bath at 150F for 2-3 hours. Let cool, then store in cool place. Refrigerate jars once opened. Enjoy!
If you're looking for a precision cooker, I have the first edition of the Anova. A couple current options are:
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If you're looking for an Instant Pot, here's one:
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Get Star San for sanitizing your jars: amzn.to/3UcUACR
Here's a similar mason jar funnel: amzn.to/4bbuF5r

[@era465]

just the video i was looking for

[@ThisDadGoesTo11]

Awesome! Good luck with the sauce. 😁

[@jkasak7633]

I have never heard of using a sous vide immersion heater to can food before. I am going to have to look this one up. Did you happen to have a particularly good resource on time, temperature, and pH for this pasteurization?

[@ThisDadGoesTo11]

Hey, there! Sorry for the delay in response. So, my friend (a chemist...it's almost like I'm cheating) and I put together this method as a result of looking at many different online resources, his own knowledge, and combining some techniques. The idea is that the pressure canning of the ingredients really destroys all bacteria, etc. on the ingredients. Of course, there could be something introduced during handling afterwards, but we're at least starting with a clean slate. Then, the sous vide pasteurization (time and temps gained from exploring Serious Eats and Joule) method helps ensure pasteurization after that handling. These jars should be completely safe and shelf stable for a good six months. Refrigeration would help with food safety beyond that timeline. By adding all that vinegar to the recipes, we're also really dropping that pH to help prevent other bacterial growth. So, those factors combined work to create a rather safe product. We've been doing this for a few years, now, with zero mishaps. Now that I've said that, something horrible will happen. 🤣 Not sure if that helps or not. Thanks for the question!

[@StonerSmurfin]

TOAST YOUR BUNS MAN!!!! It would of made that sandwich even better. It's amazing how many different ways there are for making hot sauce, this was the first time I have seen this method, nice work 👍

[@ThisDadGoesTo11]

I know! This was the first thing I ate that day, so I was too impatience to toast them up. I think, ideally, I would have tossed some extra bacon grease in the frying pan to grill the buns a bit, then the egg.
I used to do just fermented hot sauces, but this Instant Pot / precision cooker method is so quick and easy, I'm finding it hard to do anything else. 🤣 I also drink kombucha everyday, so I'm getting my probiotics that way.
Thanks for the kind words.