This Ghost Pepper Hot Sauce Recipe is spicy! Just a few simple ingredients and 25 minutes is all you need to transform the beautiful, red, spicy ghost pepper into a magnificent hot sauce! I love making my own hot sauce. It is the perfect way to use up extra garden peppers, and I always have a tasty hot sauce in my refrigerator to drizzle on my tacos, veggie burgers, wraps, and more!
Tara’s Tips for Perfect Ghost Pepper Hot Sauce:
- This is spicy! If you do not like spice, this is not the hot sauce for you!
- Do not overcook the peppers and onions! This changes the taste. Keep the heat low enough and stir intermittently in order to prevent browning.
- After the first 10 minutes of cooking the peppers + onions with a little oil + salt, add the water. Then, lower the heat + set a timer for another 10 minutes + let the pepper + onion mixture simmer. Be sure to let the mixture cool down before blending.
- If you do not have a high powered blender (Vitamix) then you will need to strain this hot sauce through a fine mesh strainer or pour it through a cheese cloth. If you strain it, you will yield a thinner hot sauce similar to what you would buy in a store. I will strain mine anyway to yield a thinner sauce. If you like to keep it a little thicker, don’t strain it. The excess that you strain off, you could discard or you could keep it for soups, chili, marinade or to spread on a veggie burger later.
- I like to put this into hot sauce bottles. If you do this, be sure you boil the bottles or wash them thoroughly. You could also store your new awesome hot sauce in mason jars.
- FYI: this hot sauce does not always turn out red! Mine usually looks orange, which is weird because the peppers are super red. This is certainly awesome despite the color.
- Leftovers can be stored in the refrigerator for 2 weeks or in the freezer for up to 3 months.
Ghost Pepper Hot Sauce Recipe
August 21, 2023
: 4 bottles
This Ghost Pepper Hot Sauce Recipe is perfect to drizzle on a taco, veggie burger, burrito, or just about anything!
Ingredients
- 7 ghost peppers (stems removed, cut into thirds)
- 2 onions (peeled, cut in quarters)
- 2 tsp sea salt
- 2 tsp olive oil
- 1 1/2 cups water
- 3 tbsp apple cider vinegar
- 1 tsp coconut palm sugar
Directions
- Step 1 Heat oil in a skillet over medium heat, once hot, add ghost peppers and onions. Give everything a gentle stir to coat with the oil, sprinkle with salt, mix again.
- Step 2 Cook over medium heat for 10 minutes, stirring occasionally. Do not let brown or burn. Add water (one tablespoon at a time) as needed to prevent sticking or burning.
- Step 3 After 10 minutes, lower heat to low, add in the water, cook 10 more minutes.
- Step 4 After 10 minutes, remove skillet from heat, allow to cool. Once cool, transfer to blender, add in the vinegar, and coconut palm sugar.
- Step 5 Blend on high until completely smooth. If not smooth enough, strain through a fine mesh strainer or cheese cloth.
- Step 6 Transfer to containers of choice. If using hot sauce bottles be sure they have been cleaned thoroughly or boiled. Store in refrigerator for up to 2 weeks.
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