Halloween Ghost Chili Sauce

I’m an ardent “chili-head” and have grown 32 different varietals in Magnolia Gardens over the past few years. The chili that has provided the most oohs and definitely “aaahs!!!” has been the Bhut Jolokia, eg the ghost chili, the hottest chili pepper on the planet per the Scoville Scale. Whether it’s my temperate climate (Bhut Jolokia typically grow in a monsoon climate AND an exorbitantly hot one at that) or other extenuating factors, my ghosts aren’t generally super hot. In fact, my serranos are consistently more spicy, as are old stalwarts habaneros & trinidad scorpions.

That makes for a downright tolerable and delicious sauce. Much like the habanero, there is a definite ‘sweet, citrus’ note that is the underlying flavor of the ghost. As the pepper is treated in this recipe, the inherent heat is further minimized and the flavor is magnified, making for a perfect accompaniment to fish, or a great alternative to salsa. Also, the color and name are perfect for Halloween. In fact, I might give these little ramekins to the trick-or-treaters this year. . .okay, that’d be pushing it, but it does make a great gift for that chili-head in your life. Enjoy.



  • as many ghost chiles as you can handle, stems removed
  • tomatillos doubling mass of ghost chiles
  • three garlic cloves
  • 1/4 onion, chopped
  • 1/2 carrot, chopped
  • salt, generously portioned
  • brown sugar, generously portioned
  • 1 tbsp apple cider vinegar
  • 2 cups water


  • roast chiles and tomatillos directly on low heat in dry pan until browning
  • add onion, carrot, garlic + sprinkling of salt and sugar
  • continue to roast until vegetables are softening and tomatillos begin to blister/brown
  • add 1 cup water + vinegar , bring to simmer for 10 minutes; add more salt and sugar
  • add 1 cup water, simmer for 10 minutes
  • move to food processor and blend, puree or liquefy until texture is suitable
  • serve hot or cold

ghostraw  ghostingredients




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