Ghost Pepper Salsa

So you’ve mastered the habanero, have you, and you’re ready for the next great pepper scale challenge? Or you’re simply insane for extreme eats? Either way, ghost pepper salsa will spank you six ways from Sunday. We repeat – this is not a salsa for the masses. If you even have a question, turn back and check out this super-tasty jalapeño mango salsa instead.

ghost pepper salsa

Also known as Bhut Jolokia, ghost peppers are so hot (reaching sometimes over a million Scoville heat units) that it’s highly recommended that you take precautions when cooking with them. We recommend wearing kitchen gloves, eye protection, and a kitchen mask to keep the potential for the worst chili burn you’ve ever experienced at bay. And be prepared for the “just in case”. Know how to treat chili burn in case it does hit.

As to the flavor – this is a tasty tomato-based salsa that lets the natural fruitiness of the ghost pepper shine. It doesn’t get fancy on ingredients – simply bhut jolokia, tomatoes, garlic, and onions as the primary tastes. These chilies have a slow burn, so the heat is an intense build up over time. You’ll taste the tangy tomato and earthy onion too before getting body slammed by the spice. 

Like this salsa? You’ll love these recipes too:

  • Peach Habanero Salsa: The combo of peaches and habs is delicious if you haven’t tried it.
  • Kiwi And Jalapeño Salsa: That bright jalapeño bite acts as a perfect culinary foil for tropical kiwi in this recipe.
  • Cherry Salsa: This is one of our favorite to pair with pork or chicken. Jalapeños provide the spiciness.

ghost pepper salsa

Ghost Pepper Salsa

4.19 from 38 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 23 kcal


  • 1 to 2 ghost peppers 1 insane heat, 2 “the devil’s side”, diced
  • 6 tomatoes peeled and chopped
  • 1 onion diced
  • 1 clove garlic minced
  • 1 teaspoon vinegar
  • 1/4 cup water
  • Salt and pepper to taste


  • In a large pan, combine all ingredients and simmer over low heat for approximately 5 minutes. Stir often and add more water if needed to keep ingredients from sticking.
  • Turn the heat off and leave the pan over the burner for approximately 5 more minutes, stirring occasionally to keep sticking from occurring.
  • Transfer the mix to a food processor or blender and process until you reach the salsa consistency you prefer (less processing for chunky, more processing for smooth).
  • Serve with fair warning to all.


Ghost peppers are super-hot chilies that can cause significant chili burn when handled improperly. Gloves, a kitchen mask, and goggles are recommended for handling.


Calories: 23kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 6mgPotassium: 239mgFiber: 1gSugar: 3gVitamin A: 780IUVitamin C: 16mgCalcium: 12mgIron: 1mg
Keyword Ghost Pepper
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on April 23, 2022 to include new content.
4.19 from 38 votes (38 ratings without comment)
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