My sister bought a ghost pepper sauce for me and couldn’t figure out what to do with it. I had planned on making fajitas today, and so I marinated them in the Papa’s Mojo, which contained ghost peppers. After letting it sit for 30 minutes to marinate, I sauteed the meat. I then sauteed the peppers and onions in the same sauce. There was too much liquid in it, and the meat did not sear the way I wanted it to. The meal was tasty, but it needed less liquid. I also used plain yogurt instead of sour cream as mine had been around just a bit longer than it should have. After the sauce was cooked, there was no heat at all. Couldn’t tell there were ghost peppers. I have a wasabi oil that is the same way. When raw, it has a kick, when cooked, boring. With the marinade time, the entire meal was done in 45 minutes.


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