A different hot sauce: Ghost Pepper Extract for Bloody Mary’s.

Ghost Peppers after 6 months in 200 Proof ethanol. The extract is filtered through coffee filter to remove all solids. In total, about 18-20 ghost peppers in 16 fluid oz of Ethanol (Culinary Solvents 200 proof organic food grade ethanol). Sealed in mason jar 6 months (forgot about it in the back of the cupboard) Some peppers were purple, others red and orange. Result was a beautiful amber extract. I tasted one of the extracted pepper to see how much residual heat… still hot, but palatable. Most capsaicin is in the ethanol with some fruit juices/extracted water. I will blend the remaining pulp with fruits and other peppers for a milder ghost pepper sauce.

This will be used to kick up the heat in our holiday spicy bloody Mary’s. Friends complain that there was not enough heat after last years commercial pepper vodka and smoky hot sauce. This year will be different. It won’t be the base, but a few dashes should change the flavor and heat profile. Added to the Cherry Chipotle sauce for a spicy cocktail.

Also have an Apricot/Ghost/Black Pepper corn extract to mist cocktail glasses for Spicy Margarita’s.

Tip: safety glasses, rubber gloves, mask. Warning, washing glasses with ethanol and peppers with hot water will vaporize and burn eyes/lungs. This truly is a dangerous extract. Prepare and use with extreme caution.

Another use for an abundance of peppers. 🌶️

by NotJustAnyDNA