This Christmas was instructive as well as delicious. I learned I love ghost pepper seasonings, thanks to two kind friends who indulged my love of spicy heat. One, a mad scientist, created a homemade ghost pepper finishing salt — yum.
The gift from another friend is available to all: Hamajang Smoky Ghost Pepper Sauce, made by the Maui company Adoboloco. This sauce was notable enough to be featured on the fifth season of the YouTube series “Hot Ones.”
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The label says “VERY HOT,” and it indeed packs a decent punch of heat. But what I like is that used judiciously, the heat doesn’t take over the whole mouth — where’s the enjoyment in that? Instead, it builds slowly, then has a long finish at the back of the tongue, extending the experience. It’s also nicely balanced; a mix of cider vinegar, garlic and sea salt means the tanginess carries nicely but does not overwhelm.
Because of this, it works great on whatever I put it on: eggs, fried rice, stir-fry, mandoo, stew, soup, pad thai, coleslaw, tossed salad, wimpy chili. The other day, I jazzed up my sandwich meal by mixing the hot sauce with ketchup and dipping my chips in it. That was addictive.
Find 5-ounce bottles at Down to Earth, Foodland and Safeway stores, but call ahead to be sure it’s in stock. Prices run about $8 to $10. Order online at adoboloco.com/shop.
