This extra-hot hot sauce recipe is made fresh from ghost pepper chili peppers, aka the bhut jolokia, but is also has a sweeter side.
Homemade Ghost Pepper Chili Hot Sauce Recipe
Here we go again. More homemade hot sauce! This one is not for Patty, though she's been enjoying hotter anad hotter chili peppers. This one is more for me, using some nice and spicy ghost peppers, aka the bhut jolokia chili pepper.
Ghost Peppers top 1 Million Scoville Heat Units, which is pretty darned hot. In a good way. That is if you're like me, who likes it crazy hot sometimes.
I've made versions of this particular hot sauce recipe with other peppers and it always turns out because of its simplicity. It is a tomato-pepper-based sauce with only 7 ingredients, pretty hard to go wrong.
It works with habanero peppers, Scotch Bonnets, larger sweet peppers, Serrano peppers, jalapeno peppers, though I tend to lean toward the more Caribbean style peppers that are sweeter.
It also works with dried chili peppers if those are all you have on hand. Just be sure to rehydrate them as needed.
I included a bell pepper here for substance and to balance out the ratio of peppers to tomato. You can omit the bell, but I personally would add in more ghost peppers, or you're hot chili sauce will have more of a tomato base.
Let's discuss how to make ghost pepper hot sauce!
Ghost Pepper Chili Hot Sauce Ingredients
- Ghost Peppers.
- Red Bell Pepper.
- Whole Tomatoes. Canned.
- Onion.
- Garlic.
- Apple Cider Vinegar.
- Sugar. Or you can use honey.
- Salt.
How to Make Ghost Pepper Chili Sauce - the Recipe Method
- Add all ingredients to a large saucepan. Add water to cover and bring to a boil.
- Reduce heat to low and allow to simmer about 20-30 minutes to soften.
- Transfer contents to a food processor and process until smooth.
- Transfer to a container. Seal and refrigerate until ready to use.
NOTE: The flavors will grow more intense the longer you wait.
Shake this on everything! I mean everything! Everything you eat, I mean.
Don't splash it on your neighbor or anything. Bring on the ghost pepper hot sauce!
Safety Advice & Heat Factor
Heat Factor: VERY HOT. Ghost peppers pack a GREAT amount of heat. Enjoy.
When working with very hot chili peppers peppers, including superhot chili peppers, 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, pepper fumes may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and possibly eye goggles. Superhot chili peppers, truly, are called superhots for a reason.
Frequently Asked Hot Sauce Questions
Here are answers to some of the most common questions I get on other sauces:
Storage Information
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. If you're concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
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 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. LOL. I hope you find it helpful!
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
Check Out Some of These Other Popular Ghost Pepper Recipes
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.
Homemade Ghost Pepper Chili Hot Sauce Recipe
Ingredients
- 6 bhut jolokia peppers ghost peppers, chopped
- 1 small red bell pepper diced
- 1 14- ounce can whole tomatoes
- 1 small onion diced
- 3 cloves garlic chopped
- 2 tablespoons cider vinegar
- 1 tablespoon sugar (or use honey)
- 1/2 teaspoon salt or to taste
Instructions
- Add all ingredients to a large saucepan. Add water to cover and bring to a boil.
- Reduce heat to low and allow to simmer about 20-30 minutes to soften.
- Transfer contents to a food processor and process until smooth.
- Transfer to a container. Seal and refrigerate until ready to use.
Notes
Nutrition Information
Michael Munoz says
I didn't have any ghost peppers, but a friend hooked me up with about 12 Carolina Reapers so I made sauce out of them. Since the peppers were on the smaller side, I added 4 habanero peppers. The result was fantastic. I added about 2 tablespoons of honey to sweeten it up and man was it good and hot. Great on eggs.
Mike Hultquist says
Boom! NICE level of heat, Michael! Glad you enjoyed it!!
Ron says
Can I freeze this sauce?
Mike Hultquist says
Ron, yes, it freezes nicely. Enjoy!
Chuck Rizzo says
Thanks for the recipe, I made it today !
Mike Hultquist says
Sure thing, Chuck! Glad to help!
Sharon says
This is the best sauce I have ever made. I LOVE hot sauce…I have tried making many others, but it never has the correct balance of heat and taste. I have shared small jars with family and friends. They have all requested more! Thank you for sharing your recipe.
Mike Hultquist says
Excellent! Glad you found the recipe for you! Very happy you're enjoying it. Thanks for sharing, Sharon.
Jan says
I made this sauce last weekend!! Love it. 4 ghostpeppers did the job for me. Still super hot but not lethal 😉
Mike Hultquist says
Awesome! Thanks, Jan!
Reid D says
The flavor of this hot sauce is a 5/5, extremely good. The spicyness I’d rate about a 2/5. Due to so much liquid in this recipe, it tones down the hotness quite drastically and the sauce is truly a sauce. I wish it was a little thicker. I’ll probably double the ghost peppers next summer when I get more in the garden. It made 7x 5 oz bottles. I have used it on grilled chicken and pizza so far and it was really good.
Mike Hultquist says
Thanks, Reid. For spiciness, you can easily mix in some hot powders to bring it up to a level you prefer. Or use more peppers.
John Minter says
This is a very nice change from my usual sauce. I really like the consistency and the use of tomatoes. I cut up 14 ounces of tomatoes from my garden and I substituted 1 clove of of regular garlic with a half clove of elephant garlic. I'm a big fan of this recipe and will make a batch so I can gift a few bottles.
Mike Hultquist says
Glad you enjoyed it, John! Thanks for sharing!
Tiaan says
This is really easy to make and tastes good. Thanks for this. 5 stars all the way
Mike Hultquist says
Excellent, thanks!
John says
Mike - I’ve tried many chili pepper concoctions , but I keep coming back to your recipes. Once again you have delivered on a perfect recipe for superhots. Just made this using Apocalypse Scorpion and Big Red Mamas. The flavors and consistency is superb. Having a freezer full of ghost and habanero peppers, this will be a “go to” recipe for sure. Thanks for your delicious and continuing delivery of great heat seeking recipes!
Mike Hultquist says
Glad to help, John, and very happy you're finding recipes you enjoy. Thanks so much!
Harini G says
Hi Mike, do you add any salt in this recipe? If not, how do the flavors balance out?
Michael Hultquist - Chili Pepper Madness says
Hi, Harini. Yes, I add 1/2 teaspoon of salt, then taste and adjust. I've made that clearer in the recipe. Enjoy!
ROBERT says
Great Recipe. What is the serving size in reference to the nutritonal value you have listed.
Example: 1 TSP = 8 Calories ?
Michael Hultquist - Chili Pepper Madness says
Robert, yet, it's about 1 tablespoon, estimated.
Adam Miller says
So I am planning on making this recipe but I have two questions 1 can I substitute say a 16 ounce jar of home made stewed tomatoes in place of the whole tomatoes and my second question if I add all the stuff to a pot to cook do I just add enough water to cover the contents in the pot or is there a certain amount I'm supposed to use.
Michael Hultquist - Chili Pepper Madness says
Adam, yes, you can use stewed tomatoes. Also, yes, just enough water to cover, and you can even reduce that a bit, depending on your desired consistency. Enjoy!
Ranger Rick says
Great recipe that allows for tweaks! I used Armageddon chilis, opted for fire roasted tomatoes, subbed in brown sugar and pomegranate vinegar, which ended up being the best sauce I've ever made! Deeply flavored, with the kind of heat that makes you come back for more. I'm going to work on the Scotch Bonnet curry recipe next. Thanks, Mike for working all these sauce recipes up.
Michael Hultquist - Chili Pepper Madness says
Awesome! Sounds like a great one!
Cindy says
Just made this with home grown tomatoes and ONLY one super hot scropion pepper. It’s super hot lips tingle and tongue with just a lick of it.added a little more sugar to make sweet hot, easy and delicious.
Michael Hultquist - Chili Pepper Madness says
Sounds awesome, Cindy. Glad you enjoyed it!
David M. Alicea says
Dee Dee
Just tried it with scotch bonnets and some cumin for a smiley flavor!! OMG?!
Michael Hultquist - Chili Pepper Madness says
Excellent, David!
Paula Thompson says
I have been making my hot sauce like this for a long, long time and you are right, it always turns out right!!!! It is a great sauce recipe. I have a pepper that is a cross between a scorpion and the reaper, and is it HOT!!! I have been making some with those. I have also salted them and just let them sit for a long time then made the sauce. Thanks for letting me share with you!!
Michael Hultquist - Chili Pepper Madness says
Awesome, Paul! I love to hear it. Thanks for visiting.