World's Hottest Chili Peppers
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World's Hottest Chili Pepper
Trinidad Scorpion Moruga
Trinidad Scorpion 7 Pot
Trinidad Scorpion Brain Strain
7 Pod Jonah Chili Pepper
Trinidad Scorpion Butch T
Chili Pods, Chile Powder, Chili Flakes,Chili Seeds, Spicy Meat Rubs, Flavored Salts, Spicy Foods and Seasonings
All Natural Fiery Spice Blends
Try grilling shrimp, salmon or chicken with this tart, spicy and tangy beer-infused chile barbeque sauce.
Active time: 15 minutes
Total time: 1 hour
Makes: 2 cups
1 Tbs (.5 fl oz/15 ml) vegetable oil
½ medium sweet onion, finely chopped
1 tsp salt
½ tsp black pepper
2 cloves garlic, minced
1 lb (454 g) peaches, peeled, pitted, and cut into 1" pieces
2 Tbs peach preserves
½ tsp ground ginger
1½ cup (12 fl oz/355 ml) pale ale
2 Tbs brown sugar
½ cup (4 fl oz/118 ml) ketchup
2 Tbs (1 fl oz/30 ml) Dijon mustard
2 Tbs (1 fl oz/30 ml) apple cider vinegar
1 tsp dried Carolina Reaper Chile pepper powder.
1/8 tsp ground cloves
1 tsp paprika
Heat the oil in a medium saucepan over medium heat. Add the onion, salt, and pepper and stir, cooking for 5 minutes. Add the garlic and cook until fragrant, 1–2 minutes. Add the peaches, peach preserves, and ginger and stir to combine. Pour the pale ale over the peaches. Add the remaining ingredients and stir vigorously to mix together. Simmer, uncovered, over medium heat for 45 minutes until the peaches are tender and flavors are well combined.
Remove from the heat and let cool. Puree the sauce in a blender. Strain through a sieve, pressing on the solids to release as much liquid as possible. Store in a tightly covered container for up to 7 days. This sauce is delicious with grilled shrimp, salmon, or chicken.
You can also replace the Carolina Reaper, with Trinidad Scorpion, 7 Pots Chile Peppers, all variety of chili peppers will bring their own unique flavors to this Hot Sauce Recipe.
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