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
senior fellow says
thank you very much! It was very nice taste.
Michael Hultquist - Chili Pepper Madness says
Outstanding!
Todd Lee says
Really tasty, DELICIOUS! It's winter so there is no getting fresh ghost peppers or fresh tomatoes that have flavor so I had to utilize Dave's Gourmet Whole Ghost Peppers that I foundonline and a 14.5 oz. can of Hunts diced tomatoes and this still rocked. I can't wait to have some fresh produce. Now I will allow it to sit in the refrigerator for a few days to come to its full potential.
Note: I had to add some additional water and I could not resist adding a clove of garlic.
Thanks for the recipe brother!!!
Michael Hultquist - Chili Pepper Madness says
Awesome, Todd! Thanks! Glad you loved it.
Hully says
Just made this with 7 Ghost, 5 truss tomatoes and apple cider vinegar can't wait to taste the finished sauce.
I did make the mistake of eating some of the chilli before it went into the pan... DAMN !!! those chilli's are HOT.
Dave, Gold Coast, Australia.
Michael Hultquist - Chili Pepper Madness says
Nice. Glad you enjoyed it. And yeah, maybe not the best thing to eat some of it before it went into the pan! Haha!
Chef Barret Beyer says
I need a source to either get 5oz bottles from or co packer that can bottle my sauce up and out my artwork on it for a reasonable price. Amy pointer to get me in the right direction. Also the shelf life of the suave should be a few months correct , with all the acidity and fresh garden items I used.. p.s. I am making a Trinidad scorpion moruga hot sauce and found raw coconut vinegar at the store so did a mixture of that along with red wine vinegar and it works out really well to give greatflavor in the beginning before the scorpion sticks you with his venom lol. Thanks for any help anyone can give me on my questions
REPLY: Chef Barret, try Endorphin Farms - http://wp.bottle-my-sauce.com/. -- Mike from Chili Pepper Madness.
Mangry says
Just made this sauce with a few substitutions. Instead of black vinegar, I used 4 tsp of cold brew coffee concentrate, and for mustard I used a lemon tarragon dijon that I had in the fridge already. BANGIN' SAUCE. The smell of the ghost peppers roasting was intoxicating. Thanks for the recipe!
Michael Hultquist - Chili Pepper Madness says
Awesome, Mangry. I'll bet it was great!
Phranq Sanchez says
If following the recipe exactly, how would this keep? I assume in fridge? "Canned" in mason jars? Cold cellar? BTW my son & made this last... he likes it, but would prefer double or triple the peppers!
REPLY: Phranq, I keep mine in a sealed bottle in the fridge. You can process it if you want to keep it longer. And YES, add more peppers! Spice that baby up! -- Mike from Chili Pepper Madness.
Hanif says
Hi Mike...I love your recipes!
Could I substitute the Ghost Peppers for Thai Hot Dragon peppers instead and how many should I use?
REPLY: Hanif, absolutely. Curious how it will turn out for you. I would go by weight and use about 2-3 ounces of peppers, though you can easily include more for this recipe. -- Mike from Chili Pepper Madness.
Fred Schaffer says
I made this sauce the other day and have to say, it is THE BEST. Great heat and taste.
I am going to make some more this week
Michael Hultquist - Chili Pepper Madness says
Perfect! Glad you enjoyed it!
Larry says
How much Hot Sauce will this recipe yield?
REPLY: Larry, depending on the size of the tomatoes, this should yield you about 2-1/2 cups of hot sauce or so. -- Mike from Chili Pepper Madness.
C says
can i put 10 ghost peppers or is that overkill?
REPLY: C, surely you can, though be prepared for the heat! =) -- Mike from Chili Pepper Madness.
Colleen Kelley says
SIX bhut jolokia to 2/3 C salsa? And this is not tongue in a glass of ice cubes hot??? I’ve been warned @ burning myself. Found Trinidad Scorpions for first time @ Asian Mkt. & they told me use only “one 1/2 Scorpion to 2 gallons salsa,” which Was already made with 1:1 tomatoes: peppers (avg. 100k Scoville) and was simmering @ home on the stove totally mild. Defiantly, I added a whole Scorpion. Barely more heat. So how many Bhut Jolokias (or frozen Trinidad’s) should I add to the 6 remaining quarts of salsa, while I’m also trying your Ghost Pepper Salsa recipe today?
REPLY: Hard question, Colleen! If you're worried it will be too hot, don't add much, maybe 1 for the whole thing and test. Definitely do testing to find your preferred heat levels. -- Mike from Chili Pepper Madness.
Stephen says
I'll try your recipe with Carolina Reapers. Can you use apple cider vinegar?
REPLY: Stephen, yes, you can use apple cider vinegar. You will have a fruitier flavor that way. Let me know how it turns out. -- Mike from Chili Pepper Madness.
Seema says
Hi,
Can I use white vinegar instead of red? Also will wine tomatoes test same as farmer markets ones in the sauce. I never tried ghost peppers sauce friend of mine just gave me and I saw your sauce recipe. Looks delicious can’t wait to try.
REPLY: Seema, yes, you can use white vinegar, as well as substitute other tomatoes. You will have some flavor variation, but it won't be a massive change. Let me know how it turns out for you. Send a pic! -- Mike from Chili Pepper Madness.