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Latest batch of Garlic Ghost sauce!

greenman28 NorCal 7b/8a

5 years ago

last modified: 5 years ago

Well, time got away from me yet again, and so this ferment ran for 132 days! I finally processed and bottled the sauce on January 3rd. Let me tell you, this sauce is delicious. Ghost peppers, elephant garlic, and the juice of one fresh Meyer lemon. Amazing!

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Comments (3)

roper2008
5 years ago
Looks delicious, but to hot for me. I have some red habs frozen I want to make a hot sauce with. Never made hot sauce before.
greenman28 NorCal 7b/8a thanked roper2008
greenman28 NorCal 7b/8a
Original Author
5 years ago
Honestly, after this long fermenting, the peppers don't even register that hot. With food, the heat disappears! Many of my friends have tried it, and they love the flavor and are shocked by how mild it is.
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rdback
5 years ago
Good looking sauce Josh. Interesting the heat diminished over time. AND, I can't believe Linda has never made a hot sauce lol.
greenman28 NorCal 7b/8a thanked rdback

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