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9 October 2013

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.

Enjoy!

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.

Spicy Ghost Pepper Remoulade - Recipe
Prep Time
10 mins
Total Time
10 mins
 
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.
Course: Main Course
Cuisine: American
Servings: 4
Calories: 135 kcal
Author: Mike Hultquist
Ingredients
  • 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
Instructions
  1. Add all ingredients to a food processor.
  2. Process until smooth.
  3. Serve!

Recipe Video

Recipe Notes

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.

Nutrition Facts
Spicy Ghost Pepper Remoulade - Recipe
Amount Per Serving
Calories 135 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Cholesterol 5mg2%
Sodium 386mg16%
Potassium 153mg4%
Carbohydrates 7g2%
Fiber 4g16%
Protein 1g2%
Vitamin A 750IU15%
Vitamin C 3.3mg4%
Calcium 137mg14%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

3 comments

  1. I LOVE a good remoulade and this sounds amazing. This would work on so many things. I can see slathering it on roast beef, ham or pastrami sandwiches or used on the side to dip in bites of a roast in.

    About how long will this keep?

    Could it be frozen?

    1. Michael Hultquist - Chili Pepper Madness

      Jason, this should keep a week or so, possibly a bit longer. I’ve never tried to freeze it, but I believe you can.

  2. Could I use the yellow bhut jolokia peppers in this recipe as i have like 50 of them from my garden.

    REPLY: Rhonda, absolutely. — Mike from Chili Pepper Madness.

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