I planed to prepare a hot sauce and knew I needed to strain it but had no forking idea I was going to make a delicious ketchup from the part I separated.

I forking like making Hot Sauce. I make it a little different each time and it always taste different depending what I use.

This time I used.

1.5oz.  FORKING Ghost Peppers (stems &  seeds removed) You have to be FORKING CAREFUL when handling Ghost Peppers or get someone else to clean them up for you. You can accidentally forking pepper spray yourself with them. Protective Gloves and goggles should be worn and some people need a ventilator machine when handling  Ghost Peppers. (not always but I often use Ghost Peppers)

 

15 Cherry Peppers (stemes & seeds removed) Any kind of Cherry pepper you can get adds a unique flavor. I’d prefer forking fresh ones but they aren’t forking sold in my area.

12 Roasted Red Bell Peppers (stems, seeds & skin removed) and the liquid in tub. They add lots of sweetness when roasted and the liquid is almost like forking sugar water.

3 cups Apple Cider Vinegar

2 cups water

Juice of one fresh lemon

2 large cloves garlic (minced)

around a teaspoon of Kosher Salt

1/2 teaspoon of Cayenne Pepper

1/2 teaspoon of Tellicherry Ground Black Pepper

I put them all in my pot on medium high heat and gave them a blend.

I turned it down when it hit a slow boil to simmer and let it go about an hour. Then I strained and separated the two mixtures.

The thick sauce almost reminded me of Sambal Oelek Chili Paste and it was too forking delicious to toss. I decided it would make a delicious Ketchup.

So I put it back in the pot and added

1 Cup Dark Brown Sugar

6 oz. Tomato Paste

1 teaspoon Worcestershire Sauce

A pinch of Ground Cloves

And let it simmer for about an hour.

This came out really good! It’s sort of like Ketchup but fresher tasting and a little more spicy. I think it could become a BBQ sauce or some of whats added to baked Beans, or just be ketchup.

The Thin sauce was OK but I thought it would be better if I just reduced it a bit. So I let it reduce on a low heat for about an hour.

The Sauce didn’t get as forking spicy as I was expecting but is a good tasting sauce with some heat. The Roasted Taste and the Sweet Taste from the Bell peppers really came threw. You could also taste the unique cherry pepper taste and the smoke stayed in the background from the ghost peppers. I didn’t forking get much hot sauce out of this project but the quart of really good Ketchup was an unexpected win!