A tangy blend of smoked ghost pepper, habanero, ancho, and bell pepper, with a dash of cumin and lime juice. Great on eggs or with Mexican food.
Heat Level: Hot bordering Extra Hot - a great entry point to ghost peppers.
Ingredients: Distilled white vinegar, Red Bell pepper, Ancho chili, Habañero pepper, Smoked Bhut Jolokia, garlic, salt, onion powder, cumin, lime juice.
Winner of the 2014 Fiery Food Challenge "Golden Chili"
1st Place Bhut Jolokia Sauce 2014 - Chile Pepper Magazine