Some like it hot. Some like it really, really hot. With this set, you'll get a sampling of our spiciest products. The Ghost Chile was declared the hottest chile in the world by the Guiness Book of World Records in 2007. We feature its intense heat in three products: a hot sauce, Ghost Pepper Salt which is balanced by chocolate extract, and Ghost Pepper Curry Powder for "Indian hot" level flavor anytime. And if you still haven't broken a sweat, just a dash of Smokin' Ed's Carolina Reaper Hot Sauce will do the trick - it's made with 2013's hottest chile in the world.
This spice set contains the following products:
Ghost Chile Hot Sauce - 5 fl oz Bottle
Ghost Pepper Salt - 1/2 cup jar
Ghost Pepper Curry Powder - 1/2 cup jar
Smokin' Ed's Carolina Reaper Hot Sauce - 3.4 fl oz Bottle
Ghost Chile Hot Sauce: Chile peppers (ghost, habanero), water, vinegar, garlic, salt, xanthan gum (natural thickener)
Ghost Pepper Salt: Kosher salt, naturally flavored chocolate extract (propylene glycol, water, alcohol and natural flavor), ghost peppers
Ghost Pepper Curry Powder: Fennel, sugar, turmeric, paprika, orange peel, kosher salt, ghost chile pepper, coriander, onion, garlic, ginger, anise, cinnamon, spearmint, fenugreek, cardamom
Smokin' Ed's Carolina Reaper Hot Sauce: Carolina Reaper chiles and vinegar
1 medium butternut or acorn squash
6 to 8 Tbsp. vegetable oil, divided
Salt & pepper, to season
1 large white onion, diced
1 tsp. fresh minced ginger
1/2 tsp. Granulated Garlic
3 to 5 Tbsp. Ghost Pepper Curry Powder*
3 to 5 Tbsp. water
2 Granny Smith apples, cored and small diced
1 cup vegetable or chicken broth
1 cup coconut milk
1/2 cup apple cider
1/2 lb. mild ground Italian sausage
1/2 lime, freshly squeezed
2 Tbsp. chopped fresh mint leaves
Preheat oven to 400 degrees. Cut squash in half, remove seeds, and brush flesh lightly with 1 Tbsp. oil. Sprinkle with salt & pepper and place flesh-side down on a parchment-lined baking sheet. Bake for 30 to 45 min., or until just tender and easily pierced with a knife. Remove from oven and set aside to cool. Heat 1 Tbsp. oil in a large skillet or Dutch oven. Add onions, ginger, and garlic. Cook for 5 min., or until soft. In a small bowl, mix an equal amount (3 to 5 Tbsp., depending on desired heat level) of curry powder, vegetable oil, and water together to make a paste. Stir curry paste into onions, then add apples, broth, coconut milk, and cider. Bring to a medium simmer. Heat 1 Tbsp. oil in a separate skillet, add sausage, and cook until browned. Meanwhile, peel skin from cooled squash and cube into 1/2- to 1-inch pieces. Stir sausage and squash into curry, bring to a simmer, and cook for 5 to 10 more min. Remove from heat and stir in lime juice. Top with fresh mint before serving.
*Adjust amount of Ghost Curry Powder for desired heat level. 3 Tbsp. is quite hot but extreme heat lovers may want more.
SERVING SUGGESTIONS: Cool down this curry by serving it with our Apple-Ginger Wild Rice or Caribbean Coconut Rice.
YIELDS: 6 servings
THANKS TO: Savory Spice Test Kitchen