Ghost Chilis can be a tricky one to work with, because they are ... you know, hot. Really hot. This was a natural candidate for our spiciest product, but we still wanted to balance flavor with heat. Think of this one as an approachable ghost. Fully seeding the Ghost peppers while massively increasing the amount used helped us find the goldilocks version of a properly hot, but still incredibly flavorful hot sauce that'll command respect and admiration from every drop. Jalapeños stepped into the recipe to balance out the Ghosts without overpowering the flavor profile we were hunting for. Carrots and shallots give the sauce body without detracting from the core flavor, garlic keeps it interesting and brown sugar rounds everything out. This one is hot, so user assume all risk. But if you want something with a powerful flavor and all the more heat, you've found it here.
White Vinegar, Ghost Pepper, Jalepeños, Carrots, Shallots, Garlic, Brown Sugar, Salt, Black Pepper