Good news and bad news on the Ghost Peppers...

[jcam222]

Just aired on the local news that the decade wait for consistent new variety was now the hottest in the world. Ed Currie's Pepper X 2.7 million SHU. He's been selling his green sauce for a couple years I think. Pepper X may be given a name since the variety has been passed as it's own.

I think his newer Apollo sauce uses pepper x

 

[Retired Spook]

Ok I mixed it all up but I have a sneaking suspicion that Huy Fong uses a BOAT LOAD of garlic in their Sriracha because I used 7-cloves in a cup of peppers and it's still not "there."

My recipe so far:
1-cup of fermented ghost peppers
7-cloves garlic
2-teaspoons organic sugar
1/2-teaspoon Kosher salt
1/2-teaspoon granulated onion
About 6-tablespoons white vinegar.

I have slightly more than1/2 cup of thick, hot-as-a-mo-fo, instant hiccup, sauce.
View attachment 678749

After an overnight rest, I tried some on some scrambled eggs - flaming hot but fermenting ghost peppers definitely aint my thing.

Edit: In frustration, I added another teaspoon full of organic sugar (recall I only have about 1/2-cup of hot sauce) so it now has 3-teaspoons of sugar in it, and I dumped about a teaspoon full of granulated garlic in and gave it a stir. Actually has hints of Huy Fong! It is rippin hot but I did not want to toss it so at least now I can use it - sparingly...