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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


  1. 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.