Today I’ll show you how to make Cherry-Bourbon Ghost Pepper Hot Sauce. Now, you can make this same hot sauce with other peppers such as Carolina Reaper, Habanero or Scotch Bonnets, but I happen to have quite a few fresh ghost peppers from my garden.
Kentucky Bourbon, 2 Cups
Maraschino Cherries, 8 oz
Vanilla, 1/4 tsp
Ghost Peppers, 4
Cane Syrup, 1/4 cup
Brown Sugar, 2 cups
Remove the cherries from the juice and remove the stems. Cover and save the juice.
Remove the stems and seeds from the ghost peppers. Slice the Ghost Peppers in quarters
Put the Kentucky Bourbon in a container, add the cherries, Ghost Peppers and Vanilla. Cover.
Place the cherries in the bourbon and the cherry juice and place in the refrigerator for 1 week.
Remove from the refrigerator. Add the cherry/bourbon/ghost pepper/vanilla mixture in a blender and blend well (you don’t want large chunks of cherries.
Pour the mixture from the blender to a sauce pot.
Heat the mixture over medium heat. Add the cherry juice and the cane syrup.
Stir in the brown sugar.
Bring to a boil and then simmer for approximately 50 – 60 minutes.
Remove from the heat and let cool down for 20 to 30 minutes.
For all of the recipe details, watch our Cherry-Bourbon Ghost Pepper Hot Sauce video.