Ghost Peppers aka Bhut Jolokia are very hot but also very flavorful. Not for the faint of heart, here are three sauces from three awesome small-batch makers so you can dabble into the spicy waters of ghost pepper hot sauces.
Bourbon Habanero Ghost // Hell Fire Detroit
A splash of bourbon, a huge hit of heat from the smoked ghost peppers and fresh acidity from apple cider vinegar helps a drop of this sauce wake up any dish.
From The Maker:
"Woody pucker with a toasty soul. The third release in our new boozy series.
200,000 to 400,000 Scoville Units (Boo)"
Aka Miso Ghost-Reaper // Bravado Spice Co.
The Umami rich addition of Miso gives this scorching sauce a huge backbone, try it pumped over any noodle dish or tucked into burger patties.
From The Maker:
"Blazing hot chilis meet savory Aka Miso to create the perfect umami bomb. Buckle up, Aka Miso Ghost-Reaper Hot Sauce is a wild ride."
Hamajang // Adoboloco
This slow building sauce rises to a smokey, tasty crescendo. Try it mixed into mayo for a fiery dip or over a morning scramble to get the endorphins rushing early.
From The Maker:
"HAMAJANG in Pidgin English means “messed up”. The sauce is Kiawe (K-AH-VEE – relative to Mesquite) smoked Ghost Pepper and Habanero. So you’re asking what’s messed up about it? It’s not the sauce that’s messed up but it could mess you up if you decide to eat too much of it at once. It’s VERY HOT, you’ll be able to enjoy the flavors and some really, really good heat. We suggest you take it slow because Ghost Pepper heat builds over 20-30 minutes and will catch some people off guard. Hamajang is exceptional for a spicy Poke Bowl, on hearty meals, grilled/bbq meats, EGGS, vegetables, beef or lengua tacos and burritos and pretty much anything else you want to add serious flavor and kick to."
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