Ghost Peppers

Ghost Pepper Hot Sauce AKA WTF Sauce

WTF Sauce is a ghost pepper hot sauce that is so hot it will make you go What The F#@K?! Made with ghost peppers, cherry peppers, dijon mustard, and Chinese black vinegar, this sauce is extremely spicy and full of flavor.

WTF Sauce


Weird name for a sauce right? Well today we’re gonna make it! WTF is WTF Sauce? WTF sauce is ghost pepper hot sauce that is so hot it will make you go What The Fuck?!

Ghost Peppers? Are They Haunted?

Let me explain.

A ghost pepper is the hottest pepper in the world. Well it was until a couple years ago before some lunatic crossbred it with a habanero and created the Carolina Reaper. Still, a ghost pepper is extremely spicy.

Did you know there is a scientific scale that measures the spiciness of food? In 1912, an American pharmacist named Wilbur Scoville invented the Scoville Scale. I won’t bore you with the details of the process, but here’s a little info graphic to illustrate the scale.

Scoville Scale

As you can see, the ghost pepper is exponentially hotter than a your average jalapeño. It’s over 1,000, Scoville Heat Units. Over 2,000 Scoville Heat Units. And yes, over 9000!!!!!


That’s right, Vegeta. OVER 9 HUNDRED THOUSAND!

Now, Ghost Pepper is the English term for it but since it is a plant native to India, you might also see it referred to as the Bhut Jolokia or Naga Bhut Jolokia. It has an incredibly high concentration of capsaicin, which is the chemical responsible for that hot burning sensation we love…or hate.

I Bet It’s Not Even That Hot!

Still don’t believe me? Well check out this video of a meathead who said the exact same thing!

Reduced that Bro to tears!

Now I’m Scared To Try Ghost Pepper Hot Sauce!!!

So, the good news is that there are more than just ghost peppers in this ghost pepper hot sauce. Otherwise, it would basically be inedible. I’m actually going to hit you guys with a lot of information in this post, but if I explain my method maybe you will understand some of the madness.

A ghost pepper is crazy hot. We’ve established that. In fact, the flavor of a ghost pepper will pretty much overpower almost anything you put it on if you’re not careful. What we need to do is dilute it a bit and bring out a few extra flavors that are already in the ghost peppers. For this hot sauce, I used cherry peppers as a base for ghost pepper hot sauce. They’re sweet like bell peppers but also have a bit more flavor. Garlic and honey are also included for a little extra flavor and sweetness.

Most hot sauces use vinegar to cut the sourness and this time we’ll be using plain white vinegar. However, we want to add a little bit more flavor to the ghost pepper hot sauce so brace yourselves! I’m about to introduce you to yet another unique Asian ingredient: Chinese Black Vinegar. Black vinegar is a vinegar made from rice that has an earthy, floral, smoky taste. Now black vinegar is actually very low in acidity at 2% while Heinz white vinegar has 5%. This means you won’t get much bite, but you will get a ton of other flavors and whole lot of robustness.

Lastly, there are different kinds of spicy the body can perceive. The molecule that causes the spiciness in a ghost pepper, and most peppers really, is called Capsaicin. In the chart up above it measures 16,000,000 SHU and lives in the oils of a pepper. That spice usually is what makes your lips burn. Another kind of spicy comes from a molecule in mustard called isothiocynate. It’s that sensation you get when eating horseradish, mustard, or wasabi that you can feel in your sinuses. We’re adding mustard to the WTF sauce!

OK This All Sounds Great, Man, But You Left Something Out. Where Do You Get Ghost Peppers?

That is actually a great question. It’s autumn so they are in season in America and you can find fresh ones in specialty food stores and farmers markets. I, however, grew my own! My mother knows I love spicy food so she bought me a grow your own Ghost Pepper Kit on Amazon. Check it out, ghost peppers are desert plants and therefore really hardy. Just pop the top on this thing like a soda can, add water, and in a couple of months you will be growing some of the world’s hottest peppers.

Dude, Sweet

No. Spicy! This is ghost pepper hot sauce we are talking about. Well, as Marc Maron and inspiration for this recipe would say “Let’s start the show!” Like I said, the ghost pepper is incredibly hot and has 1 flavor, spicy. But it is a pepper, and peppers have natural sugars in them. We need to bring those sugars out so we’re going to roast them. Preheat your oven to 350ºF and put on a pair of disposable gloves.

Always Wear Gloves When Making Ghost Pepper Hot Sauce

The ghost peppers are really spicy and you don’t want the oils on your hands. If you do handle them and touch another body part, like your eyes…or your junk. You will have a very bad day. So buy a box of disposable nitrile gloves You can buy them on amazon or at any hardware store, and get nitrile not latex because some people have latex allergies.

Using your (gloved) hands, coat the cherry peppers, ghost peppers, and unpeeled garlic cloves in olive oil. Lay them out on a baking sheet, making sure not to overcrowd, and put them in the oven. Roast for 45 minutes, flipping half way through. Be sure to open the windows/turn the range hood fans on because the air is going to get SPICY.

Next, allow them to cool a bit. Put the gloves back on and remove the stems from all the peppers. They should be soft and the stems should come right out. Throw them into a blender. Peel the garlic and throw that in as well. Purée until smooth. Transfer the contents of the blender to a heavy bottomed saucepan. Add the vinegars, soy, honey, and Dijon Mustard and bring to a boil. Immediately turn off the heat, and transfer it to a jar or bottles and let cool uncovered. When cool, cover and put in the fridge. It takes 3 days for the flavors to blend properly.

Currently Jamming To

We Don’t Need No Water

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This recipe requires a little something special. Here’s a list of what you will need:

[list][list_item icon=”fa-cutlery”]Grow Your Own Ghost Pepper Kit (Optional)[/list_item][list_item icon=”fa-cutlery”]Dijon Mustard[/list_item][list_item icon=”fa-cutlery”]Chinese Black Vinegar[/list_item][list_item icon=”fa-cutlery”]Distilled White Vinegar[/list_item][list_item icon=”fa-cutlery”]Hot Sauce Bottles[/list_item][/list]
[df_divider el_width=”100″ style=”solid” height=”1px” accent_color=”#EEEEEE” border_size=”1px” padding=”22px 0″ position=”align_center” el_class=””]

5 from 3 votes

WTF Sauce

WTF Sauce is a ghost pepper hot sauce that is so hot it will make you go What The F#@K?! Made with ghost peppers, cherry peppers, dijon mustard, and Chinese black vinegar, this sauce is extremely spicy and full of flavor.

Course Condiment, Sauce
Cuisine American
Keyword Ghost Pepper Hot Sauce, Hot Sauce
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 2 Cups
Author Matthew Cetta


  • 2 Ounces about 6 Ghost Peppers
  • 1 Pound Cherry Peppers
  • 5 Cloves of Garlic Unpeeled
  • 3/4 Cup White Vinegar
  • 1/2 Cup Honey
  • 1/4 Cup Chinese Black Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1 Teaspoon Soy Sauce


  1. Preheat Oven to 350ºF
  2. Wearing gloves, Lay all the peppers and garlic cloves on a baking sheet. Drizzle with olive oil and rub to coat. Place the pan in the center rack of the oven and roast for 30 minutes.
  3. Remove from the oven and let cool for 5 minutes. Wearing gloves, stem the peppers. Peel the garlic and throw them in a blender. Puree until smooth.
  4. Pour the contents of blender into a heavy bottomed saucepan. Add vinegars, soy sauce, honey, and mustard and bring to a boil.
  5. Immediately turn off heat and pour the sauce into a jar or bottles and allow to cool uncovered.
  6. When cool, put it in the fridge and let sit for 3 days.

Recipe Notes

Ghost peppers are very hot. Make sure to open a window or two when roasting and and wear gloves when you are handling them.

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30 responses to “Ghost Pepper Hot Sauce AKA WTF Sauce”

  1. DAYUUUUUM this looks crazy spicy! Love how bright red the final product is!

  2. The bell pepper is my fav, obviously I LOVE spicy things 🙂

  3. I’m terrified to try this sauce but I’m also sooo tempted! I love spicy food and there is only one way to find out if I’m gonna start WTF-ing when I try your sauce recipe!!

  4. This sounds deadly. I’ll tell a friend to try this for me!

  5. Whoa! Now THIS is a hot sauce! I am pretty sure I couldn’t handle this one myself, lol. 😉

  6. So many great flavors in there – honey, soy sauce, garlic – besides just the heat. I always like when hot sauces have a really good flavor profile to go along with the scorch! This is exactly the kind of amped-up hot sauce my husband and son love challenging each other to try! 😀

  7. I have a few members of my family who wold love this sauce! Looks great!

  8. A serrano is just about as hot as I can go…but I’m sure my cousin would love to try this.

  9. Whoa this sounds like a crazy sauce! I think I would totally love it.

    1. Matthew Cetta

      Thanks, Fabiola, I tried designing a sauce that starts off with one kind of spicy and ends with another.

  10. I’m pretty sure if I ate this my head would explode, but that wouldn’t stop me from trying!

  11. Yikes! Cayenne is about as hot as I can tolerate, I think even one drop of this sauce would kill me! 😉

  12. I think i would die. Literally, die. Love the name of this sauce – and I love all that smoke you have in the background! Super cool!

  13. Crystal

    Dumb question…in the directions you talk about adding mustard but it’s not in the ingredients…how much and what kind?

    1. Matthew Cetta

      OMG Thanks for pointing that out! it’s 1 tbsp of Dijon. I’m editing it now! Thanks!

  14. Peggy

    How long will this sauce keep? I have 2 ghost pepper plants and have a feeling I am going to be making a lot of sauce!

    1. Matthew Cetta

      Peggy, it’s been about a year since I made it and it’s still good!

  15. Bo Pearson

    Just made 2 batches of this. One with honey and one with Steens Pure Cane Syrup. I used 7 Ghost Peppers off of my own plants in each batch. Not nearly as hot as I thought it would be but just right for me. The heat slowly builds after tasting just like Ghost Peppers should. These are both the best tasting sauces I have ever tried. I am anxious to see how good they both are in week or so (if they last that long). Thank you for the recipe, my search is over.

    1. Matthew Cetta

      Thanks! I designed it to come on slowly so as not taste only like fire. Which sweetener did you like better?

      1. Bo Pearson

        So far the taste test has been on a spoon and the honey wins.

  16. jacob williams

    What’s the cherry peppers for I don’t see them in the directions an am trying to do the wtf sauce right now please help asap

    1. Matthew Cetta

      The cherry peppers are to balance out the intense heat from the ghost peppers. The first step in the directions says lay out all the peppers including cherry.

  17. Curtis

    Will pickled jars of hot cherry peppers Mezzetta ‘s work? Obviously not add the vinegar but curious because I can’t get the cherry peppers here in Canada until July (summer)

    1. Matthew Cetta

      I have no idea, actually. Try it out! Fill me in if it works or not!

  18. Lorin Hillery

    The Roof is on Fire. The song is great! The video is hilarious. Thanks for that. WTF on the WTH sauce? I HAVE TO MAKE THIS. I love spicy, but this is another level kind of sh!t.

  19. DN

    Great recipe. Tweaked a few thing due to availability/taste in my home:

    – Substituted cherry peppers with a mix of red/green jalapeños. Girlfriend’s mother lets them mature in her garden.
    – used all rice vinegar (4.2%).
    – Added a few more garlic cloves. Never trust a recipes garlic quantity.
    – added ~1/2 teaspoon chili powder.
    – added a dash of liquid smoke.

    Turned out great. I was surprised I didn’t core the peppers at the beginning, but the end sauce was less spicy than i thought! Will probably increase the heat with more spicy peppers next run.

  20. brent

    5 stars
    made this sauce and i dont even like peppers made it for the faimly. however it is spicy its not as spicy as i thought it would be and i even added some jalapinos to it. overall really tasty and can be used on anything. best part about this recipe is its just peppers no tomato paste or carrots just pepers and vinegar.

  21. Katrina

    5 stars
    Made two batches of this sauce. Substituted red bell pepper for the cherry peppers as I had no idea where to find cherry peppers. Used organic apple cider vinegar instead of the chinese. Roasting the veggies is brilliant! My boyfriend cannot get enough of this sauce! Will definitely try to source cherry pepper plants to grow for next year’s batch.

  22. Joe

    5 stars
    This is an awesome sauce. I substituted the chinese black vinegar with balsamic due to local availability . And cherry peppers for habanero. I was only able to obtain about a 1/4 lb of cherry peppers at the farmers market. And I used 7 oz of habanero and 7 oz of ghost peppers from my garden. Boiling the mix tones down the heat quite a bit but definitely do that outdoors is possible. The sause is sweet at first followed by the flavor of the pepper and a slow building of heat on the palate and back to a lingering spicy sweet finish. Great recipe, next time I may add some chipotle peppers to add a smokiness that the black vinegar would have added. All in all this sauce is a hit.

  23. Robin C

    Growing Scotch Broom, Ghost pepper and Carolina Reapers this year along with a few others. Plan on bottling sauce. Made some last year with ghost peppers and my friends love it. Mixed it in with a bit of carrot, garlic and green pepper. This year growing a hotter pepper, plan on drying some too.

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