Beat the heat - how to handle the Ghost Pepper Sauce

Beat the heat - how to handle the Ghost Pepper Sauce

It's hard to find great hot sauce, so when you do it's understandable if you want to eat it with everything, at all meals, all the time. We've been there and we do that!

But if our Naga Ghost Pepper Sauce is a bit too hot to eat with every bite, don't let that stop you. Follow a few of these easy tricks to bring down the heat a bit so that you can enjoy the great taste of the spices, garlic and onions that make up the non-chilli components of this sauce and wallow in the ghost-peppery goodness for longer. 


Our ghost mayo dip, almost as famous as the sauce itself, involves mixing 8 parts of standard mayonnaise with 1 part of our Naga Ghost Pepper Sauce. The mayo cools and dilutes but definitely doesn't mask any of the flavour, so you're basically left with a creamier and less spicy version of our sauce. The results are immense and the only way to communicate how incredible this is is for you to go and make it for yourself. Grab a packet of crisps or a bowl of chips and dig in. It goes really well with basically anything - chicken wings, sausages, tortilla chips, burgers - so you don't need to think outside the box on this one.


You'll be surprised how easy it is to ghost another dipping sauce. Ghost ketchup? Ghost hummus? I could go on but I'm pretty sure you get the idea. Mix it, dip it, enjoy it. No more questions.


Slow cooked meats, whether on a BBQ or in the oven (or even slow cooker) can really come to life with a good marinade. Cuts that lend themselves to slow cooking - short rib, brisket or shin to name a few - are often tougher to begin with and soften after extended exposure to heat. As luck would have it, chilli can also act to tenderise meat to some extent and so you've got an extra perk right there. Our house recipe involves rubbing a big joint (pork shoulder for instance) with ghost pepper sauce all the way around, then rub in a bit of course salt and cover the joint in a generous layer of yoghurt all around. Leave it in the oven for as long as you can (8 hours?) on a really low heat and watch as the moist meat parts ways in front of your fork at the slightest touch.


We don't promote our sauces as cooking sauces, only because we love them as they are poured on top of your food. But recently we've started subbing in our Ghost Pepper instead of chilli whenever we're cooking anything spicy and we've got little to complain about. Think about adding a drop or two when you're making a Thai green curry or a thick white bean and chorizo stew. Wondering if it works in spaghetti aglio olio peperoncino? It does. Go on, get your creative juices flowing, this one has no limits to what you can achieve.

1 comment

Can you do more flavours. Mango

/with lemon. Lime..

Vince Merrick

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