Have you ever wondered what it tastes like to kiss the sun? This Ghost Pepper Hot Sauce recipe is as close as you will get to experiencing that on earth!
A few years back I decided popping a whole ghost pepper into my mouth seemed like a good idea, as having a knack to make bad decisions is a specialty I have painstakingly cultivated over the years. Upon popping the craggy pod into my mouth my I was greeted with a sensation familiar only to someone who snacks of branding irons. Once my taste buds were done melting and my internal body temperature subsided below 212 degrees, I found the pepper to be incredibly flavorful with a distinct fruity flavor. I was hooked.
Ghost Pepper Hot Sauce Recipe
So yes, this ghost pepper hot sauce recipe packs a tad bit of heat. However, its deep roasted flavor and fruity undertones make it the most flavorful hot sauce in my arsenal. I put in on everything from egg sandwiches to Mexican foods, to cereal. OK, maybe not cereal. If you like heat, you will love this sauce. If you don’t like heat, you will probably just leave me angry messages in the comments below after trying this.
If a flaming hot sauce of death isn’t really appealing to you, check out my Asian Hot Sauce instead. It a great all-purpose sauce for Asian food or pizza, similar in heat to sriracha.
How to Make Ghost Pepper Hot Sauce
There isn’t any special equipment needed to make this hot sauce, just an oven, saucepan, and blender. To get the deep roasted flavor in the hot sauce we first roast carrots, onion, peppers, and garlic in the oven, then everything is combined in a blender with vinegar and blended until perfectly smooth. The final step is simmering it in a saucepan with some added water to get the ideal consistency. Pretty easy, right?
How to Store Hot Sauce
You can store this directly in the refrigerator for months since it contains a high percentage of vinegar. However, it is also shelf-stable for 6 months when properly bottled.
To bottle this sauce you will want to purchase 5 oz woozy bottles and caps (affiliate link). Sanitize the bottles by heating them in boiling water, wash the caps to ensure they are clean, then fill with the sauce when it is heated to 180+ degrees. Flip the bottles upside down, and let stand inverted for 5 minutes to sanitize the caps.
Ghost Pepper Hot Sauce
- 11 ripe Ghost peppers
- 1 medium onion
- 2 cloves fresh garlic
- 4 large carrots
- 2 cups apple cider vinegar
- 2/3 cup water
- Cut carrots into 1-2″ pieces and roast at 450 degrees for 45 minutes, or until tender.
- Add onions and peppers about halfway through and cook until tender and slightly charred.
- Add garlic in the final 5 minutes and roast until softened.
- Remove all vegetables from the oven and place in a saucepan with 2/3 cup water and enough vinegar to cover. Simmer for 10 minute to ensure everything is fully softened.
- Add entire mixture to blender and puree for a few minutes to ensure smoothness and add remaining vinegar.
- Return to sauce pan, bring to 180 degrees and bottle.
This recipe was originally published on FoxValleyFoodie.com October 21, 2015.
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