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.
Enjoy!
Learn more about Ghost Peppers here.
I made this sauce this harvest. Definitely a keeper, I only wished I had made more.
What a great looking sauce. For longer storage, would you recommend doing a water bath for 15 minutes after putting in jars? I was going to make a huge batch and put it in mason jars.
Yes that should help!
2 whole heads of garlic? Not cloves?
2 heads. See 30 seconds in he has a bunch of garlic cloves
Why does it mean when the top layer grows mold:o
How long does this keep for? Does it need to be refrigerated?
Hey Ashley, thanks for dropping by! The length of time it keeps depends a lot on your process. For example, someone may not sanitize their bottles well which leaves the door opened for bacterial/fungal growth. Wish I had a more clear answer for this, however it’s really dependent on the individual’s process. Yes refrigerate it to help it keep longer.