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Ghost Pepper Buffalo Sauce Recipe

By: Andrea Alden

It's time for my annual hot sauce, and this year I made Ghost Pepper Buffalo Sauce for all those hot heads that love my cooking. It began that I was going to just make homemade Buffalo Sauce for my favorite people over the holidays, but my cousin requested that I make more of that Ghost Pepper Salsa for the family Christmas dinner. How could I refuse? It turned out that I had a few ghost peppers left over and thought... well why the heck not?

Prep Time
60 Min
Cook Time
30 Min
Yield
2 1/2 cups
Difficulty
Difficult

Ghost Pepper Buffalo Sauce Recipe

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Ingredients

Directions

Photos

Ingredients

20

cayenne chili peppers

6

ghost peppers

1

medium onion

1/2

red pepper

1/2

green pepper

2

cedar planks

1 tbsp.

oil

5 cloves

garlic, grated

2 cups

white vinegar

 1 tbsp.

lemon juice,
(2 segments of a lemon squeezed)

1 tsp.

paprika

1/2 cup

butter

1 1/2 tbsp.

apple cider vinegar

1/4 tsp.

worcestershire sauce

1/4 tsp.

chili powder

1/4 tsp.

garlic powder

1/4 tsp.

onion powder

3 tsp.

honey

salt to taste

Directions
  1. Soak your cedar planks for 30 minutes. Preheat your grill to 400°F.
  2. Lay the peppers and onion onto the planks and plank grill them for 30 minutes. Remove them from the grill and allow the peppers and onion to cool enough to touch.
  3. Heat the oil in a medium sauce pan. Mince the onion and sauté for a few minutes, or until translucent. Add the garlic and continue to cook. On a non-porous surface, wearing gloves, cut the tops off the peppers and add them to the onions and garlic.
  4. Add the white vinegar, paprika, and lemon juice. Bring the pot to a simmer for 15 minutes.
  5. Remove the pot from the heat and allow it to cool slightly. Using a blender or food pro, liquify the pepper mixture. Strain the pepper mixture through a fine mesh sieve to remove all seeds and solids. Return the liquid sauce to the pot and bring it back to a simmer.
  6. Add the cider vinegar, worcestershire sauce, chili, garlic, and onion powder, and the honey. Simmer for an additional 15 minutes - because 15 minutes is the magic number.
  7. Remove the sauce from the heat, and stir in the butter a little bit at a time, stirring each time until it is fully incorporated. Salt the sauce to taste.
  8. Allow it to cool before bottling, or cook up some chicken wings and toss them in the fresh sauce.

Ghost Pepper Buffalo Sauce has been dubbed the favorite of the three hot sauces that I have made so far. This worries me a little 'cause I don't quite know how I will top this next year yet. I would recommend having a blue cheese dip or yogurt based dip available if you're going to be having Ghost Pepper Buffalo Sauce Wings though, because this sauce is a little bit on the warm side. Have you ever made your own sauce, dip, spread or something else? From scratch? How did it turn out? Is it now the only way you will do it? Leave a comment below and tell us your "from scratch" story!

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Wear gloves when cutting

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Simmer for 15 minutes

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Strain through a fine-mesh sieve 

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Add the honey

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Allow to cool, then bottle

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It's great on wings

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Wear gloves when cutting

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Simmer for 15 minutes

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Strain through a fine-mesh sieve 

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Add the honey

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Allow to cool, then bottle

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It's great on wings

Accessories

Feel like a professional griller