Make your own ghost pepper hot sauce at home with this recipe, which includes plenty of chopped ghost peppers, tomatoes, vinegar and salt. Big flavor, big spice! With a pleasant blast of heat. Drizzle it over everything!
Ghost Pepper Hot Sauce Recipe
Ghost pepper hot sauce coming at you, baby! You GOTTA have some ghost pepper sauce in the fridge for times when you need that extra bit of heat.
Our ghost pepper plants weren't quite as productive as our 7-pot plants this year, but we still got plenty of pods for whipping up some hot sauce.
Hot sauces are one of my favorite foods to make. I've become a bit fanatical about it, really. I've come to need a big variety on hand for all the different types of meals I make. You can tell by the growing collection of Hot Sauce Recipes on the web site.
I've been moving into making flavors and combinations of all different sorts, but we're keeping it super simple with this sauce. Sometimes simple is best.
With only 7 ingredients, you can make this sauce in about a half an hour, not including chopping time. Most of the time is spent watching the ingredients simmer to cook down a bit and let the flavors meld.
How to Make Ghost Pepper Hot Sauce - The Recipe Method
In a nutshell, your cooking steps include: Chopping, Cooking, Simmering, Processing, Bottling. Done! Easy!
The unfortunate part of this recipe is that it is best to wait a few days or even longer to let the flavors mingle and mellow slightly in the bottle. Of course you can eat it right away, but I like the flavor that much more after waiting.
So have a little patience, will ya?
The flavor is spicy for sure, but somewhat fruity from the ghosts and savory with the tomatoes. This is one of my very favorites.
Safety Advice
When working with hotter peppers, including superhots, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations. See above.
Need help? How to Stop the Chili Pepper Burn On Your Skin.
Also, the fumes from the chili peppers and/or the fine powders may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles. Superhot chili peppers, truly, are called superhots for a reason.
Here are some answers based on the many comments I get on other sauces. Here goes:
How long will this hot sauce keep?
It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors.
I have not measured the ph of this sauce, but I won't have it around very long anyway. If you're concerned, add more vinegar to lower the ph.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
Where'd you get that hot sauce bottle?
I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack.
Can I process this hot sauce for longer storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures.
What should I do with hot sauce?
Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. I hope you find it helpful!
Can You Die from Eating Ghost Peppers?
It is possible to overdose on capsaicin, the chemical that makes chili peppers hot. However, the only way you can die from eating ghost peppers is if you eat them in sufficient quantity.
A study performed in 1980 calculated that it would take consuming 3 pounds of superhot pepper powder, like ghost pepper powder, to kill a person weighing 150 pounds.
It is highly unlikely anyone could consume that amount, as their body would react before reaching such a limit.
Ghost Pepper Flavor
Ghost peppers offer a an intense sweet pepper flavor that is quite fruity. The heat is more of a blooming heat, taking 30 seconds or longer to kick in.
As they measure over 1 Million SHU, you can imagine that is quite hot. The burning generally rises in intensity over the next 10-15 minutes, then subsides after 30-40 minutes.
More Ghost Pepper Recipes to Try
- Homemade Ghost Pepper Chili Sauce
- Roasted Ghost Pepper Hot Sauce
- Fresh Ghost Pepper Salsa
- Ghost Pepper Salsa
- Ghost Pepper Jelly
More Hot Sauce Recipes to Try
- Pineapple-Jalapeno Hot Sauce
- Ti-Malice - Haitian Creole Hot Sauce
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
- Homemade Caribbean-Style Sweet Chili Sauce
- Fresh Jalapeno Hot Sauce
- Sweet Habanero Chili Sauce
- Sweet Pepper Chili Sauce
- Hawaiian Chili Pepper Water
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
Got any questions? Ask away! I'm happy to help. 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.
Ghost Pepper Hot Sauce - Recipe
Ingredients
- 1 tablespoon olive oil
- 6 bhut jolokia peppers ghost peppers, chopped
- 1 small onion diced
- 2 medium tomatoes chopped (I used Black Krims from the garden)
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ cup water
Instructions
- Heat oil in a pan and add peppers and onions. Stir.
- Add tomatoes and stir. Cook about 10 minutes.
- Add vinegar, salt and water. Simmer 20 minutes to allow flavors to develop.
- Transfer contents to a food processor and process until smooth.
- Transfer to a container. Seal and refrigerate until ready to use.
Video
Notes
Nutrition Information
Cody Senseney says
Thanks for the recipe! I wasn't sure what to do with all my ghost peppers. I had two plants that produced I would estimate 200 peppers between the two of them. This takes care of a few of them. LOL. It is simmering as I type this. Can't wait to try it. How long will this keep in the freezer?
Mike Hultquist says
Glad to help, Cody! This will last 6 months or longer in the freezer. It freezes great!
Lori Cooper says
Just made this (we had one ghost pepper plant and got over 200 peppers). In looking for recipes, I came across this and tried. LOVE it. How long will the sauce stay? I am assuming like other hot sauces that it will last a while, but this does not have any preservatives.
Mike H. says
I am glad, Lori - enjoy! It should keep a few months easily in the fridge, or even longer. It's all about the acidity.
Pete says
Mike, grew Ghost peppers for the first time and living in Canada was surprised by the number of peppers my two plants produced. Over the weekend I made the sauce from your recipe substituting Apple cider vinegar for the red wine vinegar as well as using chick stock. In addition for one batch i added some paprika. Really pleased with the end results. Thanks
Mike Hultquist says
Great! Thanks for sharing this, Pete! Very happy you enjoyed it!
Vincent England says
I made this just now, and it was good. But as always a dry heat, I liked the adding tomatoes, but I am attempting to arrive at something that is both hot but flavourful. I have made Habernero Jam which was very popular. Tomorrow I am going to add palm sugar and see how that turns out.
Vincent in Belleville
Mike H. says
Go for it! Let me know how it goes, Vincent.
Jim J. says
Just made this, followed exactly using 10 of my guys. Absolutely delicious, and no pain! Take a bow Mike, excellent recipe!!
Mike Hultquist says
Boom! I love it! Glad you like it, Jim. =)
Keith says
Have you ever tried using a chicken or beef stock, instead of water?
Mike Hultquist says
Not with hot sauce, but it can certainly work. Let me know how you like it if you give it a go.
Michael says
I tried your recipe for the first time today and I have to say wow!!! The flavor is incredible! I used apple cider vinegar instead of red wine and it adds a bit of fruity flavor that blends really well with the tomatoes. Thank you for the recipe!
I will add for anyone considering making this - do it outside for sure! The fumes had all of us coughing and having a difficult time breathing.
Mike Hultquist says
Thanks, Michael! And yes, the fumes can get you! Definitely open windows at a minimum.
Elizabeth says
usually don my finest of pandemic garb whilst working with peppers of this caliber--gloves, mask, sunglasses!
Mike Hultquist says
Smart idea, Elizabeth! =)
Sam P says
I assume you chop the peppers including the seeds, and then the seeds are in the finished product. Do you not recommend straining the final sauce through a fine sieve to clear out seeds and bigger skin parts?
Mike Hultquist says
Sam, I usually leave them in, but you can remove them if you'd like. You can also strain if desired for a thinner sauce. I like to save the strained pulp to dehydrate for using as seasoning.
Tim says
I am trying to make some ghost pepper sauces. I have only been able to find the powder where I live. Do you have a basic conversion for using powder instead of dried/fresh chili's when making your sauces?
Mike Hultquist says
Tim, I have a couple pages you can reference. Here you go...
Chili Pepper Measurement Conversions: https://www.chilipeppermadness.com/frequently-asked-questions/conversions/
How to Make Hot Sauce from Powders: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-chili-powders/
Steve says
just made it. Take care dicing and cooking, coughed, sneezed, and my eyes and sinuses burned . Mine is more of a paste. Backs of my hands are still hot, 5 hours later. Made buffalo wings with Frank's with a side of the ghost paste. It is very good and the pint will probably last awhile. A little goes a long way. Will make another batch next year.
Mike Hultquist says
Thanks, Steve. Yes, definitely HOT! You can add in a bit of extra liquid to thin it out to your preference so it's more saucy.
Michele Player says
Just made this, as my husband grew ghost peppers as a lark this year. Very flavourful sauce, really spicy, looking forward to trying it on eggs soon. Might have to be something we make every year. Cooked a bit faster outside on the bbq side burner and made a little less, obviously to do with the heat of the pan, but still turned out great.
Mike H. says
Thank you for the feedback, Michele. I am glad that you are enjoying it!
Donal Conway says
Made the GP hot sauce yesterday with tomatoes from the garden and green ghosts a friend dropped off.......interesting flavor and MAN its got some heat. Gonna make tomato soup and add a teaspoon at a time and see how it goes. Thanks Mike, you never let us down with your recipes.
Doc
Mike Hultquist says
Thanks so much, Doc! Yes, a little goes a long way for sure. Take care.
Neal Haga says
can I make ghost pepper hot sauce with dehydrated ghost pepper powder?
Mike Hultquist says
Neal, I have a post on how to make hot sauce from chili powders here that you can review: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-chili-powders/