How To Make Ghost Pepper Hot Sauce

How To Make Ghost Pepper Hot Sauce

Are you ready to embark on a flavor-filled journey that's sure to leave your taste buds dancing with delight? Well, hold onto your hats because we're about to dive headfirst into the fiery world of how to make ghost pepper hot sauce. Brace yourselves for a taste sensation that's off the charts!

Ingredients You'll Need:

10-12 plump Ghost Peppers (feel free to adjust for your preferred level of spiciness)
3 cloves of garlic, finely minced
1 hefty carrot, roughly chopped
1 medium-sized onion, coarsely diced
1 cup of distilled white vinegar
1 cup of pure water
1 tablespoon of sugar
1 tablespoon of sea salt
Here's Your Play-by-Play:


Slip on those trusty gloves for handling Ghost Peppers. Safety first, my fellow spice enthusiasts!
Give those peppers a gentle destemming and then give 'em a rough chop. For a milder kick, consider removing the seeds and inner ribs.
Into a saucepan, toss the Ghost Peppers, minced garlic, chopped carrot, chopped onion, vinegar, and water.
A Gentle Simmer:

Crank up the heat and bring the mix to a gentle boil. Then, dial it back and let it simmer for a good 20-25 minutes, or until those veggies are tender and the liquid's reduced.
The Blend Game:

Once things have cooled off a smidge, transfer your concoction to a blender or food processor. Blitz it until it's silky smooth. Just be cautious of those potent fumes!
The Option to Strain:

For a velvety texture, pass the sauce through a fine-mesh sieve or some cheesecloth to filter out any remaining bits. But remember, this step's all about personal preference!
Seasonal Shenanigans:

Bring your sauce back to the saucepan and sprinkle in the sugar and salt. Adjust to your taste, but keep in mind, the Ghost Peppers pack a punch all on their own!
An Optional Encore:

If you're in the mood to dial down the heat a tad, give your sauce another low-key simmer for an additional 10-15 minutes. Taste along the way till you've nailed it.
Bottle It Up:

Once you've nailed that perfect flavor and texture, let the sauce cool down completely. Then, pop it into sterilized glass bottles or jars with snug-fitting lids.
Stash and Savor:

Keep your newly minted Ghost Pepper hot sauce chilling in the fridge. The hefty vinegar content acts as a natural guardian, ensuring it stays delicious for months on end.
Pro Tips:

Feel free to play around with other ingredients like fruits, herbs, or different types of peppers to put your own signature spin on the sauce.
And remember, this sauce is a firecracker! A little dab will do ya, so use it sparingly until you've got the hang of its heat level.
And there you have it, now you know how to make ghost pepper hot sauce! This fiery elixir is bound to ignite your favorite dishes with an electrifying kick. Savor it wisely, and here's to spicing things up!
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