Naga jolokia is also known as bhut jolokia or the Ghost Chili. In 2007, Guinness World Records recorded it as the hottest chili pepper in the world with a Scoville rating of approximately 1,000,000. To get an idea of how hot this is; the Scoville rating for Tabasco Habanero Sauce is more than 7,000.

Naga jolokia can be used is a variety of ways that range from a yummy Ghost Chili jello shot to a non-lethal pepper grenade that India’s counter terrorism forces use to flush out evil-doers from their hideouts. Today, we will just make a vinegar-based hot sauce.

ghost chili jalapeno hot sauce

Naga Jolokia Hot Sauce Ingredients

  • 1.5 cups distilled white vinegar
  • 1 teaspoon salt
  • 10 dried ghost chilis
  • 10 small dried jalapeƱos

Important Note: Always respect the ghost chili – use rubber gloves and a mask when handling and making this sauce.

Naga Jolokia Hot Sauce Instructions

  1. Reconstitute the chiles, pat dry, and then remove seeds and stem.
  2. Place chilies a mason jar with the vinegar and salt.
  3. Put the jar in the refrigerator for 2 to 4 weeks.
  4. Then – put the mixture in a blender or food processor and puree.
  5. Strain with a metal strainer. I push the chili paste through the strainer and scrape the underside with a spatula to get as much of the chili meat into the sauce as possible. (I save anything that is left in the strainer and use as a chili paste.)

Ouch – I mean – ENJOY!

If you would like to give the recipe a try and make your own hot sauce, you can buy ghost chilis at Marx Foods.