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
Rick Collins says
I’m getting ready now to start my sauce. It’s got a combo, Trinidad Scorpion, 7pot, Reapers (a lot) ,Ghost peppers, Serranos, Habaneros, Tai chili, and Tai Dragon. Going to be nasty! Just completed my labels for my 5 ounce bottles. If someone sees a mushroom cloud in Kansas that might be me . Going to cook this on pellet grill with Fruitwood pellets.
Michael Hultquist - Chili Pepper Madness says
Nice! Sounds awesome, Rick. Yep, I'll be looking for a mushroom cloud for sure!
Lauren Hughson says
Hi. Going to be trying this recipe out as we just picked a bunch of ghost peppers. Just a quick question though... do you dry the peppers out first before cutting them or do you use them fresh in this recipe?
Michael Hultquist - Chili Pepper Madness says
Lauren, I used fresh ghost peppers for this recipe, though you can use dried. If using dried, you'll need to rehydrate them first. I hope you enjoy it.
Jan says
My son tells me this recipe makes a flavorful sauce with just the right amount of heat (for him - I am scared to try it!). Many thanks for including the YouTube video with the recipe b/c I don’t think I would have known how far to blend the ingredients down or how orange the finished sauce would be without that visual. We have a bumper crop of ghost peppers this year - so plan to make more. Thanks again!
Michael Hultquist - Chili Pepper Madness says
Awesome, Jan! Super happy he is enjoying it! Yeah, pretty hot. You might try just a tiny dab. Beware! I love this stuff.
Daniel Usher says
Haven't made this yet. Just grew my first batch of ghost peppers. How do you prevent from burning your eyes/throat when the ghost peppers and onions are sauteing with the tomatoes?
Michael Hultquist - Chili Pepper Madness says
Daniel, the fumes can really get you. Try to cook in a well ventilated room, with windows open if necessary. Use an oven fan. Even my powerful fan doesn't always do the job. I've been there so many times!!!
Chad Elliott says
I haven't tried this recipe out yet, but I did get a ghost scorpion plant at the flower market, and the peppers on it look gnarly. I'll make something this week as soon as I pick a few more chilis and let you all know.
Michael Hultquist - Chili Pepper Madness says
Thanks, Chad! I hope you enjoy it.
Chase says
What is the best temperature to use on the stove while heating up all of the ingredients? Maybe I missed that part in the directions?
Michael Hultquist - Chili Pepper Madness says
Chase, I usually just heat to medium (150 degrees F or so), but you can simmer on medium-low heat (about 200 degrees F).
Adil says
Could I ask what bottle you were using, want to use it for my sauce thank you.
Michael Hultquist - Chili Pepper Madness says
Adil, Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce – Set of 4: https://www.amazon.com/gp/product/B01068MRJ2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01068MRJ2&linkCode=as2&tag=chilpeppmad08-20&linkId=c1846f1ca85ba58f24b92eb26572ed42
Linda mayhood says
I made the hot sauce in the 5 oz bottles and after processing in the hot water bath and setting on the cabinet the lids came loose on 3 of the 4 bottles. Can still use the hot sauce if I put it in the fridge or is it not safe for consumption?
Michael Hultquist - Chili Pepper Madness says
Linda, I'm sure it's fine, but you may want to keep it in the refrigerator.
Kirby says
I plan to make a boatload of hot sauce and cannot keep it all in the fridge, is there a link or website that tells me how to use water bath canning so that I can store it in the pantry with my other canned goods. I have not seen any information about water bath canning. My fridge is not big enough to store all that I will be making and I cannot eat it fast enough before it spoils!!
Michael Hultquist - Chili Pepper Madness says
Kirby, check out this page as a start: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
gregory anderson says
I am so glad I found your chilipeppermadness site. I'm not properly a Chile-head, rather I'm a chile-freak. hahaha
Thank you for your joyful adventure and sharing it with us.
Michael Hultquist - Chili Pepper Madness says
Oh yeah! Love it. Thanks, Gregory. Welcome! See you around the crazy spicy food world.
Dustin says
Bout time Google sent me somewhere worth goin....thanks. I needed this in my life, won't let me subscribe but, you have my email, I'm growing all the hottest peppers I can, I want to try a salsa or pepper sauce with Cherokee purple tomatoes and ghosts...
Michael Hultquist - Chili Pepper Madness says
Thanks, Dustin. Glad you like what you've found. I hope you find some recipes you like. Happy to help you use up those hot ones. Email me anytime.
Mike Rohm says
This is my go to recipe for ghost pepper sauce. All my hot sauce loving friends return their empty jars for a refill. Fortunately, my production plant is keeping up with demand.
Thanks for your great recipes.
Michael Hultquist - Chili Pepper Madness says
Thanks, Mike! I love it.
Oleksandr says
So little vinegar?
What is the shelf life of this sauce?
It’s very difficult for us to get extra hot chilli, so in the autumn during the harvest we must prepare the sauces to the maximum, until next year
Michael Hultquist - Chili Pepper Madness says
Hi, Oleksander. I have not measured the ph of this sauce, but this hot sauce 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 3.5 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. You can very easily add in more vinegar. Good luck!