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
Malcolm says
Just the thing I have been thinking of doing.
One question.....is it safe to store it in a wooden building? Or is there a serious risk of a fire?
Michael Hultquist - Chili Pepper Madness says
Thanks, Malcolm. Haha, you might not want to store this near any wood! LOL.
Doug says
I've used this as a base recipe for hot sauces since finding this site and it never disappoints. Have swapped the ghost peppers with everything from jalapeno for less heat to scorpion peppers and reapers for some crazy heat. Hottest was with dehydrated scorpion peppers. Wow.
Yesterday made this with a handful of jalapenos and serrano peppers. Typically throw in some chopped garlic and a cup of water to lessen the thickness. Simmer for 45 minutes. Secret ingredient is perri-perri seasoning. 1 Tablespoon when you add the water. Give it a try!
Thank you for your website. Each recipe is unique and full of flavor and heat. You're a go to when it comes to sauces!!!
Michael Hultquist - Chili Pepper Madness says
I love it, Doug! Super happy you like it. Thanks for commenting!
Pete says
Never buying r
Ready-made hot sauces again after I've now tried this recipe. Many thanks.
Michael Hultquist - Chili Pepper Madness says
Thanks, Pete! Glad you enjoyed it!
Billy Gibbons says
Outstanding Sauce.
Michael Hultquist - Chili Pepper Madness says
Thanks, Billy! I love this one, too. Glad you enjoyed it.
Ron says
I just made a batch with green tomatoes that were leftove from this season. I added a some shredded carrots and split the vinegar between red wine and apple cider.
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful, Ron!
Yuval says
Amazing recipe. Just made it for the 2nd time, I used dried peppers because I didn't have fresh ones so I just put them in hot water for 30 mins to get them closer to fresh peppers, and used 6 ghost peppers with the addition of 2 carolina reapers, a small clove of garlic, a bit of paprika (I'd use smoked paprika but didn't have any), and a tiny touch of dried oregano and dried basil.
It turned out just amazing once again, and all of my spice hating friends ended up eating lots of it and suffering while enjoying the great taste. Would recommend to anyone who loves hot foods, Thanks for the great recipe, I will surely make lots of it in the future.
yuval says
Forgot to mention, for the water in the recipe I used the water I put the peppers in to add extra heat.
Michael Hultquist - Chili Pepper Madness says
Excellent, Yuval! I appreciate it! Glad you're loving it!
Terry says
Made it out of Carolina reaper oops had to add more without reaper but coming along
Michael Hultquist - Chili Pepper Madness says
I guess you're ready for some real heat!!
Andrea says
I made this with peppers from the garden, it's REALLY hot, but flavorful. I tested the PH with my Thermoworks PH meter and it measured 2.7. I think I'll can some to keep in the pantry.
Michael Hultquist - Chili Pepper Madness says
Excellent, Andrea! This is definitely a HOT one. Glad you are enjoying it!!
Wendy Decker says
This is an amazing recipe. I made this sauce this morning with ghost peppers from our garden. While I love all things spicy my husband is not a huge fan of super spicy. I ended up only using 3 ghost peppers and it was the perfect level of spice so my husband could enjoy it as well. I ended up caramelizing the onion and the ghost pepper, added garlic as someone suggested in another review. I also used 15 to 20 drops of liquid smoke per pint of sauce which gave it a nice smoky flavor. Will definitely make this recipe again! Thank you for sharing it.
Michael Hultquist - Chili Pepper Madness says
Great, Wendy! Excellent updates, and I love the addition of the liquid smoke. Nice.
Nathan D says
I have 5 plants that I was wondering wtf to do with so thank you !
Michael Hultquist - Chili Pepper Madness says
Nice!!!
Rich says
Going to make 10 bottles today because my ghost peppers have done real well. Can I put these in a hot water bath so they can be stored and have a longer shelf life. Thanks
Michael Hultquist - Chili Pepper Madness says
Great, Rich. Yes, you can water bath this hot sauce in jars for longer keeping. Let me know how it turns out for you.
Samantha says
Do you peel the tomatoes or just chop them with the skin on?
Michael Hultquist - Chili Pepper Madness says
Samantha, I don't peel them, but you can for this recipe. If you want to, slice and "x" into the bottom of the tomatoes then blanch them until the skins loosen, then peel them off and proceed with the recipe. Alternatively, you can strain the hot sauce at the end for a smoother sauce. Let me know how it turns out for you.
Connie says
Thanks for the great recipe! My high school son and I had a great time making this together. Definitely heed the warnings: use gloves and open the windows!
We used 9 ghost peppers and cayenne-infused olive oil, but otherwise followed the recipe. Brought some to a football tailgate - it was a huge hit. Thanks again!
Michael Hultquist - Chili Pepper Madness says
Great, Connie! I love to hear this! Much appreciated.
David says
Made this today using cherokee purple heirloom tomatoes. The only thing I changed was a clove of garlic. Made a double batch because ghost pepper plants are really doing well. Counted thirty more green peppers on one plant alone. Sauce came out amazing. Hint of sweetness from the tomatoes followed by intense heat of the ghost pepper. Love it. If you don’t like really hot sauce, I would suggest using 4 or less ghost peppers. My peppers were pretty large so may just be that, but I have no complaints. Like mine hot.
Michael Hultquist - Chili Pepper Madness says
Excellent, David! Glad you enjoyed it!!