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Roasted Ghost Pepper Sauce - Recipe
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5 from 11 votes

Roasted Ghost Pepper Sauce – Recipe

This roasted ghost pepper sauce recipe roasts several ghost peppers with carrots and garlic to make a very spicy yet also sweet sauce that can be used to enhance many dishes.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: hot sauce, Main Course, Salsa
Cuisine: American
Keyword: ghost pepper, hot sauce
Servings: 48
Calories: 2kcal


  • 2 ounces ghost peppers about 5-6 average sized ghost peppers
  • 6 ounces carrot about 1 medium sized carrot
  • 3 garlic cloves
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon lemon extract or use the juice from 1 lemon
  • Salt to taste
  • ½ cup water for thinning, or use more as desired


  • Preheat your oven to 350 degrees F.
  • Slice the ghost peppers in half lengthwise (be sure to wear gloves!) and place them on a lightly oiled baking sheet.
  • Peel and slice the carrots in half and set them on the baking sheet.
  • Slice the ends off of the garlic cloves and set them on the baking sheet. This will let them squeeze out of their skins easily.
  • Bake the veggies for 20 minutes, or until the carrots have sufficiently softened.
  • Remove and give the carrots and ghost peppers a rough chop. Set them into a food processor.
  • Squeeze the garlic out of their skins into the food processor.
  • Add the apple cider vinegar, lemon extract, salt to taste and about a quarter cup of water. Process until smooth.
  • Adjust the consistency of the sauce with a bit more water to your personal preference. Enjoy!


Heat Factor: HOT! You’ll get some great heat from the ghost peppers.
Makes 1 cup.


Calories: 2kcal | Sodium: 2mg | Potassium: 14mg | Vitamin A: 595IU | Vitamin C: 1.2mg | Calcium: 2mg