Ghost Chili Sauce – HOT!


6 ghost chiles
1 small red bell pepper, diced
1 28-ounce can whole tomatoes, pureed
1/2 medium onion, diced
2 garlic cloves, cut in half
2 tablespoons cider vinegar
1 tablespoon organic sugar


Wearing gloves, remove stems and seeds from ghost chiles.

Combine all ingredients in a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat to low and simmer for 20 minutes until vegetable are soft.

Place in a blender and blend until smooth.

Store in a glass jar or plastic container.