Blueberry Ghost Pepper Hot Sauce

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Ghost Pepper & Blueberry hot sauce from Bravado spice Co.


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Blueberry Habaero Hot Sauce

If youre new to canning, keep it simple and stick with fruits. At least, thats what my friend Kati Brown tells me. Even so, Katis Blueberry Habanero Hot Sauce requires a bit of education on canning how-tos in order to pull off. But there are two things I learned from my first exposure to the process: blueberries are totally cool with being frozen and habañeros get hotter if they dont get much water while growing. The finished salsa will become hotter too, the longer it sits in your pantry.

How Long Will This Sauce Keep

It should keep a few months easily in the fridge, or even longer. Its all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If youre concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.

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Hellfire Blueberry Ghost Pepper Hot Sauce

Bravado Spice Co

Blueberry Ghost Pepper Hot Sauce is Hellfire’s best selling sauce!

Hellfire’s best selling sauce! Featuring the ultimate super fruit “the blueberry” and created with a special blend of hot and super hot peppers, fruit and honey to create a fantastic balance of sweet and heat!

FREE UK delivery on all orders over £70

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Ghost Sauce

Blueberry Habaero Hot Sauce Recipe

Iggy Pop the Chinese Crested gets into the canning fun.

For every two 8 ounce, half pint jars, you will need:

1 1/2 cups fresh blueberries

2 medium habañero peppers, tops cut off, half seeded

Note: wear a pair of thin rubber gloves while seeding the peppers and avoid touching your eyes and nose because the pepper juice will burn!

1 cup apple cider vinegar

2 T honey

1 1/2 tsp fresh lemon juice

Note: the lemons acid is important for retaining color and preventing inevitable browning. Limes or powdered citric acid will also do the trick.

1 large, peeled garlic clove

1/8 tsp allspice

1/4 tsp cinnamon

Add all ingredients into a blender. Blend until smooth.

Note: You can cook the sauce down before blending, but if you blend first and then cook it down youll avoid the steam build up that happens when hot liquids are enclosed in a small space. Kati notes, Sticking an immersion blender into boiling liquid scares me.

Transfer to large, deep pot. Bring to boil and simmer for 10 minutes. Turn off heat.

Canning jam and salsa in a hot water bath canner is relatively simple as long as you follow the steps.

To prepare jelly jars and lids:

Place flat discs from jar lids under hot running water so the rubber seals soften.

This method works for canning products with high acidity like fruit jellies and pickles. For low acid canning of corn, green beans, tomatoes or vegetable soup youll need a pressure cooker to prevent botulism.

Yields 2 half pint jars or 2 cups.

What youll need:

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Blueberry Reaper Hot Sauce


This Blueberry Carolina Reaper Hot Sauce is dangerously delicious. We love it when an unexpected combination turns out to be an epic masterpiece. This bottle of blueberry hot sauce will blow you away with its sweet heat and a one-of-a-kind flavor combination. It starts with an explosion of sweet ripe blueberries followed by the mouth-melting heat of the iconic Carolina Reaper. After the burning heat hits your throat, the cool brown sugar, blueberries, and orange juice give you a hint of soothing relief that will keep you coming back for more!

Our Blueberry Reaper hot sauce is unlike anything, but liked on almost everything! Try it on pulled pork, chicken, ice cream, and so much more! This is a fantastic dessert hot sauce to add to anything and there are so many unexpected combinations that will blow you away. What will you enjoy this Blueberry Carolina Reaper sauce on?

Heat Level: 9.5/10

Size:5 oz

If you love the Blueberry Reaper Hot Sauce or any hot sauce that has Reapers in it, then you’ll definitely love the Pineapple Reaper Hot Sauce and Carolina Reaper Hot Sauce!

Want to grow the hottest Carolina Reapers in your backyard? Check out the Carolina Reaper varieties we carry!

Other Reaper Products:Pineapple Reaper Hot Sauce, Carolina Reaper Salsa

Try our Reaper Seed varieties:

  • Scallion Puree
  • Cinnamon

How To Make Blueberry Reaper Hot Sauce

Bravado Spice Co. “Ghost Pepper & Blueberry” Hot Sauce Review

Blueberry Reaper hot sauce is a trick and a treat. First, you get a soft heat with a nice sweet taste, then you get a slap in the face! We’ve been putting it on everything!

This is a relatively easy pepper sauce to make. We recommend using this sauce when grilling all different types of meat, chicken, turkey, pork, and beef! Try this amazing hot sauce with your morning eggs for a delightful heat and a tasty treat!

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Blueberry Trinidad Moruga Scorpion Peppersauce Recipe

My passion for peppersauce is fueled by having been surrounded by very creative peppersauce makers even as a little boy on the islands, but more importantly my daughters possess the same sort of intense affection for the fiery stuff as I do. Theres no better motivation than having those close to you share the same traits, so when you get creative in the kitchen, you know its something you will connect with as a family. With the use of the Trinidad Moruga Scorpions which at the time of making this sauce is the 2nd hottest pepper in the world, youre getting a hot sauce which should be used with extreme caution. But I find that by using the blueberries, you get a lovely fruity roundness.

Youll Need

1/2 cup vinegar

optional honey cinnamon allspice

Note: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

IMPORTANT! Be sure to wear gloves when handling the peppers and wash your hands immediately after with soap and water. I would also recommend having your kitchen window open and the stove exhaust fan on while cooking the sauce.

Give the peppers and scallions, a rough chop.. include the seeds if you REALLY want the HEAT! Then place all the ingredients in a saucepan on a low heat and bring to a simmer. Cook/simmer for about 15-20 minutes. Then allow to cool before you place in the blender or food processor.

Why It Works

  • A combination of blackberries, blueberries, and habanero chiles produces a more homogenous mash that ferments quickly.
  • Berries temper the aggressive heat of habaneros, and provide natural sweetness.
  • Fermenting with an airlock inhibits unwanted microbial growth.
  • Blending and straining result in a smooth sauce with an attractive sheen.
  • A dash of distilled white vinegar gives the sauce additional tang, reminiscent of Tabasco sauce.

This recipe is a great introduction to the power of fermented hot sauces. The technique involves little more than making a coarse pepper masha roughly homogenous mixture of chopped peppers and salt. After undergoing fermentation, this mash gets blended with a little white vinegar and some seasoningsimilar in style to classic Tabasco sauce. Here I chose habanero peppers, whichdespite boasting an often overpowering capsaicin kickhave a pleasing fruity aroma and flavor.* To temper this heat, I opt for a combination of blackberries and blueberries in the mash. Berries are rich in sugar and surface microbes to jump-start lacto-fermentation they also echo the fruity flavor of the habanero chiles. That combination of natural sweetness and sour pungency results in depth rather than pure, face-melting spice.

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