If you like hot sauce, you’ve got to try this fragrant super spicy Ghost Chile Carrot Hot Sauce. Sweet carrots help to tame the heat.
A few years ago, I made some ghost chili hot sauce that was incredibly good – extremely spicy hot and so fragrant. Ghost chiles (naga jolokia red variety) are known to be one of the hottest peppers in the world, and up until a few years ago, was considered the hottest pepper in the world, averaging 800,000 – 1 million Scoville heat units, and reaching as high as 1.5 million Scoville heat units. Compare that to the jalapeno pepper at 8,000 Scoville heat units and about 100,000 Scoville heat units for Thai chili peppers.
Just a few years ago, the Trinidad Moruga Scorpion topped the ghost chile as the hottest chile in the world, with a mean of more than 1.2 million Scoville heat units and individual plants with a heat of more than 2 million units. Then, enter the Carolina Reaper grown by Ed Currie of PuckerButt Pepper Co. in South Carolina, which averages 1,569,300 Scoville heat units. The hottest individual Carolina Reaper has come in at 2.2 million Scoville heat units. Seems like there’s a ongoing challenge to be the hottest chili pepper.
Several weeks ago at the farmer’s market, I noticed one of the vendors selling hot sauce made with carrots. They said they had a surplus of red jalapenos and carrots so the chef decided to make hot sauce. The carrots take some of the edge off the hot chili peppers and sweeten it up a bit.
It’s hard to get hold of these peppers, so when Frieda’s offered to send me some to try, I couldn’t resist. I decided to try adding some carrots to my hot sauce recipe, reducing the amount of tomatoes this time around, but keeping the red bell pepper.
For more homemade hot sauce recipes, check out these:
Thai Bird’s Eye Chili Pepper Sauces
Homemade Ghost Chile Hot Sauce
Today, I’m participating in Food Network’s Fall Fest event where carrots are being featured. Please be sure to check out what my fellow foodie friends made:
Feed Me Phoebe: Honey Roasted Carrots with Thyme
The Heritage Cook: Roasted Carrot and Sweet Potato Soup #FallFest
Elephants and the Coconut Trees: Carrot Cake with Coconut and Raisins
Weelicious: Spiced Carrot Cauliflower Soup
The Mom 100: Carrot Fries with Sriracha Sauce
Big Girls, Small Kitchen: Easy Slaw with Carrots & Red Peppers
Devour: Fall Fest: Carrot Recipes to Covet
In Jennie’s Kitchen: Carrot “Fettucine” with Lemon Thyme Butter Sauce
Napa Farmhouse 1885: Carrots & Avocado with Cumin
The Wimpy Vegetarian: Maple Candied Carrots with Currants
Swing Eats: Bourbon Maple Glazed & Braised Carrots
Dishing With Divya: Honey Glazed Baby Carrots
Daily*Dishin: Spicy Carrot Spread/Dip (Guten Free-Dairy Free)
FN Dish: 5 New Ways to Bake with Carrots
Homemade Ghost Chili Hot Sauce with Carrots
- 7 ghost chiles
- 1 red bell pepper chopped, about 1 cup
- 2 carrots peeled, chopped, about 1 cup
- 1 medium onion chopped
- 6 cloves garlic chopped
- 1 1/2 cups tomato sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon organic sugar
- 1 1/2 cups water
Wearing gloves, remove stems and seeds from ghost chiles. Place all ingredients in a saucepan; add more water if needed to cover all the ingredients in the pan; bring to a boil, then reduce heat to low and cook, covered, until vegetables are soft, about 20 minutes. Let cool; place in a blender and puree until smooth. Store in a glass jar or plastic container.
More hot sauce recipes:
20 Minute Sriracha Sauce, Steamy Kitchen
Homemade Sriracha, Leite’s Culinaria from The Sriracha Cookbook
Pepper Joe’s Organic Hot Pepper Sauce
My husband and I enjoy trying new hot sauces. I’ve heard about ghost chilis but have never tried them before. I really like that you tamed down the heat with the carrots. It sounds fiery and awesome and I love the color!
This is SO cool! My hubby loves heat! Thanks for the great info and tips and recipe!
YES to hot sauce and I especially love that there’s some sweet carrot infusion in there as well!!
Rebecca @ Strength and Sunshine says
Sometimes I can handle the “heat” sometimes not, but I ALWAYS love to try 😉
Shashi @ runninsrilankan says
OOh what an interesting combo of carrots and chilies! I learned the hard way to start wearing gloves when handling ghost chilies – boyoboy do they burn! I’ve never come across a Carolina Reaper though – have you?
Ali A @ The Melbeanian says
This sauce looks lethal! I have never seen ghost chillies in Australia before..I will have to keep an eye out for them!
Alice @ Hip Foodie Mom says
Jeanette, I am a condiments/sauce fanatic. . I love this recipe and can’t wait to try it!! My husband is going to love this too!!! love and pinned!
Kelly @ Inspired Edibles says
I adore hot sauce (addicted to the endorphins me thinks 😉 and I’m loving the fact that there are carrots in this one… very clever recipe. Pinning this delight!
Alyssa (Everyday Maven) says
I love hot sauce and for me the spicier the better!!
Jeanette | Jeanette's Healthy Living says
Glad you all like this one – it’s not as hot as you’d think because of the carrots. I gave away two jars to my hot sauce loving friends 🙂
William Hill says
This is my favourite sauce goes on every thing best on chedder cheese and mayo butty with salad or in are house chilli con carne wife and son dont like the heat so my the con carne no chillies and add this to get the heat great recipe
Glad you enjoy this recipe! I love hot sauce on just about anything – never tried it on cheddar cheese but sounds delicious!