Roasted Ghost Pepper and Garlic Hot Sauce Recipe

TL;DR: Seriously searing ghost pepper hot sauce to clear you mind, and maybe your house.

Cowabunga.  Who knew the local large-chain grocery store carries ghost peppers (aka bhut jolokia)?  Of course I had to make a hot sauce with this stuff.  Please understand, ghost peppers are seriously spicy. So dry roasting them along with garlic, onions and tomatoes before blending helps balance the heat out with sweetness and richness, which I found makes the hot sauce quite versatile. Apply liberally to everything, call in sick the next day, #yolo.

Again, keep in mind that ghost peppers are serious business (it’s literally used pepper spray in places). So, handle these things CAREFULLY.  Wear gloves, protect your face, and make sure to clean all surfaces that come in contact with ghost peppers thoroughly.  When I make this, my poor dog runs away and hides out in the bathroom, a place she avoids at all costs otherwise (she hates baths).

To preserve, I recommend putting into some sort of squeeze jar so that you can easily douse on whatever you want to eat this with.  I used an old mayo jar that I had laying around to store the hot sauce.  Labeling is important.

Print Recipe

Roasted Ghost Pepper and Garlic Hot Sauce Recipe

Super spicy roasted ghost pepper and garlic hot sauce. Versatile, goes well with various dishes and cuisines.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Condiment

Cuisine: American, Mexican

Keyword: spicy

Equipment

• High speed blender Vitamix or similar

Ingredients

• 2 ghost peppers or other extra spicy pepper like bhut jolokia
• 1 onion
• 1 tomato
• 3 cloves garlic in skin (unpeeled)
• 1 tsp cumin seeds
• 1/4 cup white vinegar
• salt

Instructions

• Set dry skillet on med-high heat
• Peel onion and cut into two halves
• Add ghost peppers, onion halves, tomato, and garlic cloves to skillet
• Turn pieces until charred pretty evenly, approx 10-15 mins
• Remove garlic and peppers and set aside, add rest of ingredients to blender
• Add cumin seeds to pan. While they roast, peel garlic cloves, remove/slice stems from the peppers and add to blender. After cumin seeds are roasted evenly (approx 1-2 mins), add to blender.
• Add vinegar and a pinch of salt to blender
• Blend until completely pureed. Check for seasoning and serve. Exercise caution and exuberance.

Notes

Strain through mesh colander if you like a smoother consistency.