This ghost pepper hot sauce recipe is insane. A big challenge even for those of us who love our hot sauces. So, are you ready to kick it up a notch? Watch the video and follow the instructions below to make your own ghost pepper hot sauce!

Homemade Ghost Pepper Hot Sauce Recipe Video Tutorial

Ghost Pepper Hot Sauce Ingredients

  • Ghost Chili peppers (see quantity below)
  • 5 shallots, normal to medium sized
  • 2 heads of garlic (peeled)
  • 6 sweet mini red chilies
  • Canola oil
  • Tomato paste (2 tbsp)
  • White sugar (1/4 Cup)
  • Bourbon (3 oz)
  • Cider vinegar (1/2 Cup)

Your quantity of ghost peppers for this recipe is dependent on desired hotness. 10 would be enough for a nice hot sauce, but to go full inferno mode as shown in video, use 20-25 peppers.

Fermenting The Chilies

First slice the Ghost Chilies into round pieces. Leave the seeds in tact, as that’s where a lot of the spice comes from. Proceed to slice the sweet mini red chilies in half, removing the stem and seeds.

Use a large jar (in which you will ferment the ingredients) to add the shallots and garlic. Add the sliced ghost and sweet chilies.

Dissolve 2 teaspoons of salt in 3 cups of water. Pour the saltwater brine in the jar until everything is covered. Try to work out any air pockets. Cover the jar and let it ferment in a cool and dry place for 3 weeks.

Cooking The Sauce

After 3 weeks have passed, pour the contents of the jar into a blender and blend until there are no chunks of anything left.

Set up a pan, and heat up a little canola oil and 2 tablespoons of tomato paste. Pour the mix from your blender into the pan and bring it to a boil. Keep stirring while you add 1/4 cup of white sugar, and salt to taste. Let it simmer for a minute before adding 3 oz of Bourbon to the pan. Again, let the sauce simmer until it has the consistency you prefer.

Finally, move the sauce back onto the blender. Add 1/2 cup of Cider vinegar and blend while it is still hot.

Bottle the sauce immediately thereafter.


Learn more about Ghost Peppers here.

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