Spicy Ghost Pepper Remoulade
A spicy remoulade recipe made with vinegar, brown mustard, mayo, Sriracha, and fiery chocolate ghost peppers. This version of the recipe truly brings the heat.
I encountered my first remoulade while visiting Maine. We traveled there for 2 primary reasons – 1. Hiking in Acadia, and 2. Lobster. Boy, did we eat lobster! That trip to Maine was the only time in my life I have ever gotten sick of eating lobster.
Truly, I never thought it could be possible, as I am a big lobster lover, but I wore myself out after purchasing 9 pounds of lobster from a roadside seller. Seriously, this guy had lobster tanks set up in his garage just waiting for buyers like myself to come along. Perfect for me!
I’m back on the lobster wagon – hey, lobster is great stuff! – but this post isn’t about lobster. It is about a spicy remoulade. While in Maine, the very first restaurant we visited served up a tasty lobster roll with a simple remoulade sauce, and I’ve been hooked ever since.
You’ll encounter them in New Orleans, where they are most popular and as variable as the restaurants in that crazy town. While there are numerous ways to make a remoulade, I have a simple version that is highly flavorful and focuses on the heat of the ghost pepper. This version brings in the superhots – Chocolate Bhut Jolokias.
You’ll get some heat here. Enjoy!
How to Make a Spicy Remoulade (with Ghost Peppers)
First, gather up your ingredients. You’ll need the following: Ghost Peppers (at least one of them, or more to your personal tastes – I used a chocolate ghost pepper here), white wine vinegar, spicy brown mustard, mayo, garlic, a nice dash of Creole seasonings, chili powder, and some sriracha.
Next, add all of the ingredients and process them until nice and smooth. Give it a taste and adjust for salt.
That’s it, my friends! I hope you love it as much as I do. It’s definitely nice and SPICY!
More Ghost Pepper Recipes
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 1 ghost pepper chopped
- 1 tablespoon white wine vinegar
- 1/4 cup spicy brown mustard
- 1/4 cup mayonnaise
- 1 tablespoon minced garlic
- 2 tablespoons Creole seasonings
- 1 tablespoon chili powder I used chocolate habanero powder here
- Pinch of salt
- 1 tablespoon Sriracha or your favorite hot sauce
Add all ingredients to a food processor.
Process until smooth.
You can also set the remoulade into a small bowl, cover it and refrigerate it to allow the flavors to mingle a bit more.
Heat Factor: HOT. The ghost pepper will definitely bring the heat. Dial back the heat by using milder peppers. This will work with a jalapeno pepper without issue.