Berry Bomb meets Ghost Heat The Boom.

blood ghost pepper and blueberry bomb so incredibly incendiary-you thought that the spectrum presentations peaking silvery high notes on that taste-tingling provocation-just forget it! It's much more than a musely something to ponder on; this is for sauce lovers who do want it hot as hell- to, well, live for it. This ghastly concoction establishes a dizzy, fun, and unforgettable excursion through zest-the most blistering fire-pepper-spiciness and ecstatic sweet-and-sour blueberry flavor. Get ready if you're a chilehead or adventurous eater-the blaze-and-fruit combination's something to behold.

Ghost Pepper Damn Hot

All that is for everyone who speaks pepper,ghost pepper-green living scion of the now-legendary Bhut Jolokia chili-for those who are weak or fainthearted. Almost neck and neck with the hottest in that one million Scoville Heat Units (SHU) plus elevation heat class-it's about as hot as hot can get, anyone will tell you. It's pocketed with those seeds that almost grow by themselves within the pepper itself, and with that fiery peppy inferno, the burn sets in almost immediately after a few solid seconds. It is in those initial moments where fruitiness usually saves you from such oral massacre.

Among neighborhood gourmet colleagues, it quite aptly has itself that chocolate heat with fall-off to allow other flavors to shine forth. That pure love out there saves all that overt sweetness from the smoke of the burn, because nothing could be that overdone. 

berry Bomb Sweet & Tangy Punch 

Some may find it a little strange that ghost peppers would find such an enchanting pairing with soft and subtle blueberries; however, the results are today definitely magic. Thisberry bomb sauce does punch-in a way that is unique to punch-tart and juicy essence. The heat-the natural sugar of the blueberry-at least very lightly-works to push back against all that heat to fatten quite boldly into an image of very balanced impressions on the palate. 

So if you like your dessert with a little fire, then blueberries are the only fruit you would really want to see there; they partially make up for that spiciness with vitamin C and antioxidants-this one guilt-pleasure slightly tilted toward good! With it reduced in the sauce, the natural sugars capture the heat from ghost pepper, making spicy pleasant without using the full-bodied 'splash-in-your-face' kick. 

Balance Between Fire and Fruit 

Basically, your blood ghost plus blueberry equals flavor eruption where taste synesthesia tangoes across your palate. A lush wave of sweet blueberries would start soothing one's tongue, only to be set aflame by lingring: slowly creeping ghost-pepper heat that burrs sure leave anyone with an indelible craving crack. 

Where this tangy flame-fruit pair is to be relegated to, are very few uses:

• Sauces: For spicy-hot uses, grilled meats would make grilled meat bask even more tantalizing basking without heat, but winding it with that complexity of flavors.
• Glazes: Brush wings: ribs, or even roasted nuts with this glaze for sweet-hot pleasure.
• Condiments: Top onto each burger, taco, or sandwich that you want to ramp up a notch.
• Desserts: This sauce would be a huge surprise in dark chocolate desserts, ice creams, and even fruit salad. 

DIY Blueberry Ghost Pepper Sauce 

As close to the perfect kitchen diva-at-home rocking it-from her very own kitchen could get the making of a personal concoction to this fiery potion: a welcome part of anything she would think. Easy recipe follows as: 

Ingredients: 

• 1 cup fresh blueberries or frozen blueberries 
• 1-2 ghost peppers depending on your heat threshold 
• 2 tbsp apple cider vinegar 
• 1 tbsp honey or maple syrup 
• 1 tsp lime juice 
• ½ tsp salt 
• ¼ tsp smoked paprika (optional) 
• ¼ cup water 

Methodology: 

In a medium saucepan, mixture blueberries, vinegar, and water and put over medium heat. Occasionally stir to reduce until blueberries soften. 

• Addghost pepper (do wear gloves while handling), honey, lime juice, salt, and smoked paprika. Mix thoroughly and allow to simmer for 5-7 minutes. 
• Remove from heat and allow to cool slightly. 
• Blend it until smooth in a blender. Depending on thickness, you might want to add a little more water to achieve just the right pourability. 
• Strain sauce for a fine finish. 
• Pack in airtight containers and refrigerate. Best if used within two weeks. 

Tomorrow Of The Hot-sweet Union 

Hungry scrounges seem to be crossing taste-thresholds more and more-increasingly, these boundaries are really blessed by this union of crazy heat and bright sweet. A perfect example would beghost pepper and berry bomb sauce, where really contrasting flavors come together in something beautiful. 

So pour it over extensions, slather it for a marinade, or just be crazy enough to use it in desserts with contrasting flavors that will surely blow your mind. So dig in and feel the static as the ghostly heat meets berry bomb sweetness!