- 30 Red Ghost Peppers
- 1 chopped carrot
- 6 cloves of garlic
- 2 Shallots
- 6 cups of white vinegar
- 1tbsp of Himalayan salt
- Rough chop the Red Ghost peppers, chop a whole carrot, then mince the garlic and shallot.
- Add to to a midsize pot, then add the 6 cups of vinegar.
- Bring it to a hard boil for 10 minutes, then let it simmer for another 10 minutes.
- Add the salt and the contents of pot to a blender, then blend for 120 seconds
- After the sauce cools, bottle it up!