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
Matt says
Mike,
Thanks for the amazing recipes and suggestions. Just made this with a couple alterations:
1. Added two carrots (simmered with onions and peppers for ten minutes)
2. Added another half cup of water and two more tbsp of vinegar to make consistency more in line with what I like.
3. I used apple cider vinegar instead of red wine, just a personal preference.
4. Fire roasted the tomatoes on the grill.
Flavor is amazing, my mouth was on fire for a half hour after I had it, but in a good way. My next batch, I will likely decrease the tomatoes, again, just a personal preference. The color is beautiful on this one. I did it all outside on the bbq as to not destroy the sinuses of my family.
Tomorrow I harvest the scorpions. Onward!
Michael Hultquist - Chili Pepper Madness says
Sounds awesome, Matt! I love it. I'm sure the scorpion hot sauce will ROCK!!
Dan says
Great Recipe! I did add a few more peppers. 16 Ghost, 6 Habanero, 6 Red Jalapeño. I smoked them all plus 8 Cloves of garlic for 1hr at 125 degrees. I then added a jar of stewed tomatoes and a few other small ingredients. Needless to say it smells amazing and as I put a drop on my tongue, I lost all sense of living. Once I regained consciousness, I realized this sauce is delicious and I’m sure it’ll get richer the longer it sits. Good Luck and be careful.
Michael Hultquist - Chili Pepper Madness says
Thanks, Dan! Enjoy!!!
Tommy & LeeAnn says
Hi Michael this is my second year making your hot sauce.
I made multiple batches last year cause of the abundance Ghost and Reaper plants.
Our plants grow in the ground and they last well into October.
I wound up making a green sauce as I could not bear to watch the green peppers freeze to death!
Cooking out side is best if possible otherwise you must open up the windows in your house, but I love the smell so warnings go out before I cook.
Gloves are necessary for first timers but I'm crazy and don't.
No to all if you do wear gloves, do not take them off until after you’re finished thoroughly washing your equipment.
And don't forget to be well ventilated Even when you’re washing up everything. It’s potent sauce And I use it every day on my salad!
Thanks again.
Tommy & LeeAnn says
Forgot to say I'm adding roasted carrots this year in one batch to compare.
Also my hot sauce refrigerated well for a year!!
Thanks again!
Michael Hultquist - Chili Pepper Madness says
Thanks, Tommy and LeeAnn! Great tips! I appreciate it.
steve says
Tastes good, numbs the gums for a few minutes. I used green ghost peppers so the color is lighter.
Michael Hultquist - Chili Pepper Madness says
Awesome, Steve! I think it would be great with green ghosts! Enjoy.
Tyler says
This recipe is awesome! Always wanted to use my ghost peppers in a hot sauce and this recipe is delicious! Did put 2 garlic cloves in it but I’m sure it’s just as good without. Thank you!
Michael Hultquist - Chili Pepper Madness says
Awesome, Tyler! Super happy you enjoyed it!
Bilbo says
Will pureeing the peppers into the sauce release more of the hot flavor??
Michael Hultquist - Chili Pepper Madness says
Bilbo, yes, the flavor and heat will permeate more fully with a puree. Let me know how it turns out for you.
Joe R says
Great article. I will make a batch of Ghost hot sauce today. I usually make large batches of hot sauce at a time, then freeze them in plastic containers for future use. Is freezing not recommended for preserving hot sauce for long periods?
Michael Hultquist - Chili Pepper Madness says
Thanks, Joe. Let me know how it turns out for you. Yep, this hot sauce freezes without issue. It will last in the fridge quite a while. Just check the acidity. pH of 3.5 or lower is ideal. You can also water bath it for longer shelf keeping. But freezing is no problem. Enjoy!
Luke says
Just made a double batch of this sauce, and added a 500g can of apple puree! Tastes beautiful, one of the best I have made. Thanks
Michael Hultquist - Chili Pepper Madness says
Outstanding, Luke! I love the apple puree addition. Nice!
Todd says
I made mine with 2 Reaper's, 2 Ghost's, and 2 Scorpion's! And low acid yellow tomatoes. Very intense flavor and heat!
Michael Hultquist - Chili Pepper Madness says
Sounds PERFECT, Todd! Talk about HEAT! You are a true chilihead, my friend. Enjoy.
Janice Elliott says
Can this recipe for your hot sauce be made now to be given away for Christmas gifts?
Michael Hultquist - Chili Pepper Madness says
Janice, the sauce will keep quite a while, but if you want to ensure it will last through Christmas, it would be good to run them through a water bath in proper jars.
F f2f frank says
Do you leave seeds in the recipe or do you remove the seeds.
Michael Hultquist - Chili Pepper Madness says
Frank, I normally just leave them in, but you can remove them if you'd like. Let me know how it turns out for you.
Primo says
I grow serranos to make giardeneria. I grew some ghost peppers as well last year and would add only one or 2 into the mix that fills about 4 large Ball jars for canning, so basically a ton of serranos, carrot, celery, pimiento olives, cauliflower, seasoning, canola oil, all brined, diced, a run through some vinegar, bottle and seal. It created a lot of extra heat. I'm growing again this year and still have some of the canned jars from last year, opened a jar today, the oil alone could strip paint, very hot, which is kind of normal, it does gain a little heat over time. Might try a mild giardeneria or even just olive mix and add a few of the Ghosts. My brother cooked them like a jalapeño popper, ate them, but he's challenged on many levels. I think I will also make a giardeneria with Balsamic and some ghosts. In years past the balsamic was horrible for Italian beef, etc, but awesome on pork chops and the heat of the serranos was greatly, greatly reduced. Worth a shot, they are already growing on my rooftop.
Michael Hultquist - Chili Pepper Madness says
Thanks for sharing, Primo! I love it.
Mitch Brink says
I made this in response to a challenge from someone who said nothing is too hot for them.
I appreciate the flavor of this recipe...right before it flames my tongue into the abyss.
So freakin' hot. But then again, I did add a Reaper. 🙂
Michael Hultquist - Chili Pepper Madness says
Haha, I love it! Yes, the Reaper will DEFINITELY bring the heat, brother. Into the abyss!
Mitch Brink says
So...2 days after making this almost all the heat was gone. It's no hotter than Tobasco sauce. I have no idea why.
Michael Hultquist - Chili Pepper Madness says
That's so strange, Mitch. Most likely the peppers weren't very hot to start with. I've had some peppers mellow from cooking them down, but mostly it's intensified.