Homemade Ghost Pepper Chili Hot Sauce

This extra hot hot sauce recipe is made fresh from ghost pepper chili pepper, also called bhut jolokia, but also has a sweeter side.

Here we go again. More homemade hot sauce! This one is not for Patty, though she has enjoyed hotter anad-hot chili peppers. This one is more for me, using some lovely and spicy ghost pepper, also called bhut jolokia chili pepper.

Ghost Peppers top 1 million Scoville Heat Units, which are pretty darned hot. In a good way. It's if you're like me who sometimes likes it crazy hot. I include a version of this recipe in the superhot cookbook I am working on.

I've made versions of this particular hot sauce recipe with other peppers and it always shows up because of its simplicity. It's a tomato-pepper-based sauce with only 7 ingredients, pretty hard to go wrong.

It works with habanero peppers, Scotch Bonnets, bigger sweet peppers, Serrano peppers, jalapeno peppers, though I tend to lean toward the more Caribbean peppers that are sweeter. It also works with dried chili peppers if that's all you have on hand. Just make sure to rehydrate them as needed.

I included a bell pepper here for fabric and to balance the pepper-tomato ratio. You can omit the bell, but I personally would add more ghost pepper or you hot chili sauce will have more of a tomato base.

Shake this on everything! I mean everything! Everything you eat, I mean.

Don't splash it on your neighbor or anything. Put hot pepper hot sauce on!


When working with very hot chili peppers, including super hot chili peppers, it is important to wear gloves when handling peppers in both raw and dried form. The oils can get on your skin and cause burning sensations. See above.

Need help? How to Stop Chili Pepper Burn on Your Skin.

Pepper gases can also get in the air if you are not working in a well-ventilated room, so you may need to wear a mask and possibly eye glasses. Superhot chili peppers are really called superhots for a reason.

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Frequently asked hot sauce questions

Here are answers to some of the most common questions I get for other sauces:

How long will this sauce last?

It should easily be stored for a few months in the fridge or even longer. It's about acidity. To be technical, the ph level for shelf-stable foods is below 4.6 ph, but should probably be lower for home cooks, approx. 4.0 or so, to account for errors. If you are worried, add more vinegar to lower the ph. Sauces made with fermented chili pepper will last even longer.

The best pH meters that I recommend are from Thermoworks. Get a ph-meter from Thermoworks today. I am a happy affiliate.

Where do you have that sleeping bottle?

I sometimes find them locally, 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 ounces – set of 4. If you like the smaller bottles used by most hot sauce manufacturers, here's another link: Hot Sauce Bottles, 5 Oz – 24 Pack.

Can I process this hot sauce for longer storage?

Absolutely. Just make sure to use proper canning / scratching safety procedures.

What should I do with hot sauce?

Aside from sprinkling it over anything you like, here is a post I made about How to Cook Hot Sauce. As if you need even more reasons to eat hot sauce. LAUGH OUT LOUD. I hope you find it useful!

See more recipes with hot sauce, 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 will leave a comment for some STARS. Share it on social media too. Don't forget to tag us on #ChiliPepperMadness. I will definitely share it! Thanks! – Mike H.

Homemade Ghost Pepper Chili Hot Sauce – Recipe

This extra hot hot sauce recipe is made fresh from ghost pepper chili pepper, also called bhut jolokia, but also has a sweeter side.

Prepare time10 minutes

Cook Time30 minutes

Total time40 minutes

Course: Main courses

Food: American

Servings: 30

Calories: 8kcal

  • 6 bhut jolokia peppers, bacon, chopped
  • 1 small red pepper dice
  • 1 14 ounce can whole tomatoes
  • 1 small onion dice
  • 3 cloves of garlic minced
  • 2 tablespoons cider vinegar
  • 1 tablespoon sugar
  • Put all ingredients in a large saucepan. Add water to cover and bring to a boil.

  • Reduce heat to low and simmer approx. 20-30 minutes to soften.

  • Transfer the contents to a food processor and process until smooth.

  • Transfer to a container. Seal and refrigerate in refrigerator until ready to use.

NOTE: The flavors get more intense the longer you wait. Heat factor: VERY HOT. Ghost sprouts pack a LARGE amount of heat. Enjoy.

Calories: 8kcal | Carbohydrates: 1 g | Sodium: 20 mg | Potassium: 48 mg | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 9.7 mg | Calcium: 6 mg | Iron: 0.2 mg

Homemade Ghost Pepper Chili Hot Sauce - Recipe

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