"Bucca Heat"

This sauce was originally called
"Tropic Lightning" because of my time in Hawaii and that I used mango's but when
I substituted peaches I titled this version "Bucca Heat" because that's the fruit that we rarely received in Iraq and when we did, in that heat they seemed to be the sweetest peaches ever!
So here's my Ghost pepper peach marinade/bar b que sauce aka
"Bucca Heat"
2 medium peaches, peeled and cubed or 1 can of peaches with its juice if your peeling and chopping skills are non existent
4 garlic cloves, peeled
1 teaspoon chili powder
½ cup ketchup
1/3 teaspoon of crushed ghost pepper flakes
1 teaspoon Yakima applewood smoked sea salt
1/3 cup bourbon (optional)
Place all of the ingredients in a food chopper. Chop until sauce is smooth. Taste and adjust the heat as you desire but start with the small amount of pepper suggested and remember you can always put more in but you can't take it out!!
You can use the sauce as a marinade or as a bar b que sauce.
I use Bhut Jolokia * *CAUTION* *



The Bhut Jolokia — also known as Ghost Pepper has been around for many centuries and it is believed to have originated in Assam, India. The word Bhut, given from the Bhutias people, means "ghost" and was probably given the name because of the way the heat sneaks up on the one who eats it.
It was only introduced to the western world in 2000. In that same year, a report was published stating it's level of heat as almost double that of a Red Savina Habanero which was believed to be the world's hottest pepper.
In 2007 The Ghost Pepper was certified as the hottest Chili Pepper on the planet in The Guinness Book of World Records!!
Reminds me of those 152° Camp Bucca days!
This sauce has a natural sweetness and there was a nice spicy kick to it!
It's got a pair of boots on it!!
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