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    Home » Recipes » Canning, Preservation, and Pickling

    Ghost Pepper Hot Sauce

    Published: Jul 24, 2019 · Modified: Oct 18, 2022 by Fox Valley Foodie · This post may contain affiliate links

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    Roasted Ghost Pepper Hot Sauce recipe #hotsauce #spicy #sauce #condiment

    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.

    Roasted Ghost Pepper Sauce

    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. Otherwise, if you want things hotter yet, try my Carolina Reaper hot sauce recipe too!

    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?

    Roasted Ghost Pepper Sauce

    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.

    Roasted Ghost Pepper Sauce

    Ghost Pepper Hot Sauce

    Have you ever wondered what it tastes like to kiss the sun? This Roasted Ghost Pepper Sauce is as close as you will get to experiencing that on earth!
    4.85 from 20 votes
    Print Pin Rate Save Saved
    Course: Sauce
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour
    Servings: 50
    Calories: 5kcal
    Author: Fox Valley Foodie

    Ingredients

    • 11 ripe Ghost peppers
    • 1 medium onion
    • 2 cloves fresh garlic
    • 4 large carrots
    • 2 cups apple cider vinegar
    • ⅔ cup water

    Instructions

    • 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 ⅔ 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.

    Notes

    If you are bottling the sauce, do not cut back the amount of vinegar used as that may increase the PH level of the sauce above safe ranges.
    This recipe yeilds approximately 5 bottles.
    IF YOU LIKED THIS RECIPE you will probably love my Spicy Cider Dill Pickles too!

    Nutritional Information

    Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 960IU | Vitamin C: 0.5mg | Calcium: 3mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    This recipe was originally published on FoxValleyFoodie.com October 21, 2015.

    If you enjoyed reading my Roasted Ghost Pepper Sauce recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

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    Reader Interactions

    Comments

    1. 1Noblebeast

      November 17, 2024 at 5:33 pm

      5 stars
      I love this recipe. I have made my own variations from this recipe as a base and the results have always received praise. Thank you for sharing and come on people let’s make some Hot Sauce!

      Reply
    2. JONESCRUSHER

      October 29, 2022 at 10:30 am

      If you wish to make a truly intense hot sauce; leave the seeds in. If possible make the sauce with 5 pounds of peppers.
      To all High school cooks: have your sauce tested by a JOCK or A " REAL MAN". Be sure to challenge him in front of his team mates or some girls. Bet them (If possible).
      Have them eat a hot dog that's coated in your hot sauce. Plus they must eat ALL of the hotdog.
      Few Americans know about Ghost peppers. Have fun.

      Reply
    3. Andrew

      October 25, 2021 at 8:47 pm

      Should the peppers be seeded and deveined? If not, wouldn't the sauce need straining before bottling?

      Reply
    4. Colin

      October 09, 2021 at 1:27 pm

      Basic new guy question here but do you coat the vegetables in oil when roasting?
      Also i have some half ripened peppers still on the vine, would it be a bad idea to toss those in there as well?

      Reply
      • Fox Valley Foodie

        October 12, 2021 at 10:08 am

        No, you do not have to do that.

        Reply
    5. Robin

      September 25, 2021 at 1:40 pm

      3 stars
      Does it need to be refrigerated? Or can I keep on shelf. How long will it keep once bottled?

      Reply
      • Fox Valley Foodie

        September 27, 2021 at 8:41 am

        I store mine in the fridge, but the vinegar will make it self-stable for about six months.

        Reply
    6. Richard Brightman

      November 14, 2020 at 11:19 pm

      Just do Thai recipe for the first time. I grilled some pineapple slices and then added it to the simmering process.

      It’s a little hot for me, but the flavor is amazing. Next time I will decrease the amount of ghost peppers. That with the pineapple I think this will be a great sauce.

      Thanks for sharing.

      Reply
    7. Brooke

      September 26, 2020 at 6:41 pm

      Curious if there is supposed to be no salt at all?

      Reply
    8. Thomas Barker

      August 28, 2020 at 2:17 pm

      1 star
      Just made this all I taste is vinegar.

      Reply
    9. Nancy Rizza

      August 27, 2020 at 9:40 am

      Could you roast some peaches with this?

      Reply
      • Fox Valley Foodie

        August 28, 2020 at 8:46 am

        I haven't tried it, but it sure sounds good!

        Reply
    10. Cameron Glover

      August 08, 2020 at 8:42 pm

      Can I store this in jars instead of bottles?

      Reply
      • Fox Valley Foodie

        August 10, 2020 at 5:22 pm

        Absolutely!

        Reply
    11. Scott Lyons

      January 25, 2020 at 2:18 pm

      Hi first time growing Ghost Peppers and making the sauce. Some of my peppers are really small (1/4 inch). Do I just use more or will they pack enough heat anyway?
      Thanks!

      Reply
      • Fox Valley Foodie

        January 27, 2020 at 7:35 am

        I would use more.

        Reply
    12. Marci

      December 07, 2019 at 7:30 am

      Do you think you could replace the carrots with a mild pepper (like bell or Jalepeno)?

      Reply
      • Fox Valley Foodie

        December 07, 2019 at 8:16 am

        Sure, but you would be better off adding the mild pepper in addition to the carrot. The carrot adds body and sweetness.

        Reply
    13. Stephanie

      October 21, 2019 at 12:40 pm

      Can I make this recipe using fermented ghost pepper mash?

      Reply
      • Fox Valley Foodie

        October 21, 2019 at 1:26 pm

        I haven't tried it but I bet it would taste great!

        Reply
    14. Nick B

      September 15, 2019 at 7:53 am

      5 stars
      This sauce is really good! I was surprised at how well the flavors of the ghost peppers are pronounced after roasting. It came out a little thick (I should’ve added more water during simmering at the end) but all in all this is a really good recipe! Thanks for sharing

      Reply
      • Daryl

        September 25, 2019 at 6:18 am

        Mine came out a little think too. I wanted it a little thinner to pour more easily for people I gave it to taste test on this first batch. I added same proportions of water and apple cider vinegar, one to three, to maintain PH level. I do not currently have a PH meter so just assumed the same proportions would technically work. It has a slight vinegar taste poking through while tasting alone and fresh out of the pot. Hoping a few days of melding flavors together will reduce it, but I also haven't tasted on food yet. It may dissipate when eating with foods instead of just tasting plain.

        Thanks again for the recipe!

        Reply
    15. Cindy

      May 04, 2019 at 12:58 pm

      I added a can of pineapple rings. Gave it an added layer of flavour and sweetness to offset some of the heat.

      Reply
      • Fox Valley Foodie

        May 06, 2019 at 8:34 am

        I love that idea!

        Reply
    16. Lyndon

      August 14, 2018 at 6:04 pm

      5 stars
      Just finished making the sauce. My question is, the other recipe that I previously used called for two tablespoons of raw sugar. This gave the sauce a sweet taste. Nevertheless, my sauce today is delicious. With tons of ghost peppers and a pantry full of ghost pepper salt, sauce, flakes, etc., and with tons out in the garden, I will not plant ghost peppers again.

      Reply
      • Fox Valley Foodie

        August 14, 2018 at 6:07 pm

        You can certainly add sugar if you desire, I enjoy it as written, but sweetening it up a bit would taste fantastic as well!

        Reply
    17. beto

      January 28, 2018 at 3:37 pm

      4 stars
      I bottled mine so added the 2c of Apple cider vinegar, my question is, does it eventually blend in better? The sauce itself came out delicious as the peppers were perfectly ripe and roasted beautifully, but I just get a bit of vinegar aftertaste.

      Reply
      • Fox Valley Foodie

        January 28, 2018 at 9:23 pm

        Let the flavors meld a bit.

        Reply
    18. Joetta

      October 04, 2017 at 1:38 pm

      I am working on this right now, but mine is not as thick as your pictures show, what am I doing wrong?

      Reply
      • Fox Valley Foodie

        October 04, 2017 at 8:30 pm

        You probably aren't doing anything wrong. Carrot sizes vary, so you are probably using smaller carrots than I did. You can add more carrots for more body, but quite honestly I really like it as a thinner hot sauce too!

        Reply
    19. Karen Frazier

      August 02, 2017 at 12:10 am

      My son loves this. He said he "will put it on everything." He just ate it on corn on the cob. I'm sure the rest of my family will love this too! Thanks for a great recipe.

      Reply
    4.85 from 20 votes (15 ratings without comment)

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