A thick, tomato-based ghost pepper chili sauce built for cooking. Spoon it over tacos, stir it into chili, use it as a marinade. Big heat, rich body, ready in 40 minutes.
Spicy Chili Sauce
If you've made my ghost pepper hot sauce and want something different - thicker, richer, more of a cooking sauce than a condiment - this is it.
That recipe is made for drizzling straight out of the bottle. This one goes a different direction. Canned whole tomatoes, red bell pepper, and onion give it a deep, savory body that holds up in a pot of chili, spooned over tacos, used as a marinade, or stirred into braised meat. It's less about heat-forward punch and more about heat with substance.
Ghost peppers (Bhut Jolokias) bring on the real heat. We're talking over 1 Million Scoville Heat Units, roughly 200 times hotter than a jalapeño, so don't let the tomato base fool you. This sauce is hot. The sweetness and body just give it somewhere to hit.
Seven ingredients, one pot, about 40 minutes. Let's get into it.
Ghost Pepper Chili Sauce Ingredients
- Ghost Peppers.
- Red Bell Pepper.
- Whole Tomatoes. Canned.
- Onion.
- Garlic.
- Apple Cider Vinegar.
- Sugar. Or you can use honey.
- Salt.
What Makes This a Chili Sauce (Not a Hot Sauce)
This is closer to a chili sauce or a spicy tomato-pepper sauce than a traditional hot sauce. It's the version you want when you're cooking, not just finishing a dish.
Most hot sauces, including my classic ghost pepper hot sauce, are created around vinegar and peppers. They're thin, acidic, and made for pouring. This is something else. The canned tomatoes give it a thick, almost chunky body before it hits the blender. The red bell pepper adds sweetness and volume. The onion and garlic simmer down into the base and round everything out.
How to Make Ghost Pepper Chili Sauce
- 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 it as smooth or as chunky as you like. A longer blend gives you something closer to a pourable sauce. Pulse it briefly and you've got more of a chunky salsa consistency that's great as a topping.
- Transfer to a container. Seal and refrigerate until ready to use.
NOTE: The flavors will grow more intense the longer you wait.
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.
Serving Ideas
This sauce works differently than a thin hot sauce. Think of it less as a finisher and more as an ingredient. Stir it into chili or black beans while they cook. Use it as a taco topping straight from the jar. Mix it with a little oil and use it as a chicken or pork marinade. Thin it out with a splash of broth and use it as a braising liquid for short ribs or brisket. And yes, you can drizzle it on eggs, but it'll hold up to a lot more than that.
See my post on How to Cook with Hot Sauce.
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
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.
More Ghost Pepper Recipes to Try
- Roasted Ghost Pepper Sauce
- Ghost Pepper Salsa
- Sweet Ghost Pepper-Pineapple-Pear Hot Sauce
- Ghost Pepper Candied Bacon
- Crispy Ghost Pepper Chicken Wings
Looking for something thinner and more vinegar-forward? My Ghost Pepper Hot Sauce is the classic drizzle version. Same heat, different texture and use.
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 Chili 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 chunky or smooth to your preference.
- Transfer to a container. Seal and refrigerate until ready to use.
Notes
Nutrition Information
Frequently Asked Hot Sauce Questions
Here are answers to some of the most common questions I get on other sauces:
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 You Make it With Other Peppers?
I've made versions of this particular chili sauce recipe with other peppers and it always turns out because of its simplicity. 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.
Can You Can This Sauce?
This sauce makes a great canning project if you're working through a big ghost pepper harvest and want something shelf-stable with real depth of flavor.
Yes, and this recipe is well-suited for it. The tomato base means you're already working with higher acidity than most pepper-only sauces. A few things to keep in mind:
Check your pH before canning. Target below 4.6 for shelf stability, closer to 4.0 or below if you're home canning and want a safety buffer. Add more apple cider vinegar a tablespoon at a time until you hit your target. I recommend a pH meter from Thermoworks for accuracy.
Use proper water bath canning procedure with sterilized jars. Process 8-ounce jars for 10 minutes at a full boil, adjusting for altitude if needed.
NOTE: This page was updated on 4/14/26 to include new information, including FAQs and serving ideas. The recipe was not changed.
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.
Cassi says
I haven't made your recipe yet to rate it, but I think I will tonight. I'm not sure exactly how, but I need to multiple it to make a big batch to Can it. I currently have 2 gallon each of ghost pepper, habanero & cayanne. Hmmm...
Michael Hultquist - Chili Pepper Madness says
Cassie, this recipe will easily scale up. Just multiply each of the ingredients and make it in a large pot. You can start by maybe using only half the liquid and see how thick it is, then add in more liquid as you go to thin it out. Let me know how it goes for you.