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Use the ' SUPERBOWL52 ' code at checkout to geta FREE hot sauce with purchase of our 3-Pack Kit!
* must add 3-pack and single 5.5oz hot sauce to cart.
Ghost Pepper Sauce
Fresh Ingredients
Ghost Scream™ Hot Sauce is made entirely with fresh ingredients, and features the Ghost Pepper, also known as Naga Jolokia. Our sauces are hand crafted and made with California grown produce. They are gluten free and have less salt. Made in small batches in Orange County, California, Ghost Scream products are developed with passion and commitment of the highest standards.
Our challenge in developing the recipes was to take one of the hottest peppers available and create a line of products that anyone can enjoy. Extremely bold and tasty, these sauces are amazing with anything you want to add flavor, heat and spice to.
Watch for upcoming recipes and tips on how to add Ghost Scream Hot Sauce to your next meal.
Ghost Scream Hot Sauce is a great everyday table sauce. We love it on sushi, seafood, eggs, tacos, pizza, soups and chili.
The Chili Garlic Paste is HOT with intense flavor! Great with beef, chicken, fish, pasta, rice, pizza, sandwiches or any food you want to add fiery flavor to.
The Chili Garlic Jam is SWEET and SPICY! Try as a glaze on pork, salmon or shrimp. Add to a stir-fry, grilled cheese sandwich, barbecue sauce, a vinaigrette or simply serve with cheese and crackers.
Enjoy with eyes wide open!
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Ghost Scream Pulled Pork
INGREDIENTS: • 1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom) DRY RUB • 1/2 tbl ground cumin • 1 tbl ground coriander • 1 tbl smoked paprika • 1 tbl chili powder • 1 tablespoon granulated garlic • 1 tablespoon sea salt • 1 tablespoon
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Buffalo Cauliflower
Olive oil or Coconut oil cooking spray 3/4 cup gluten-free baking flour 1 cup water 1/2 teaspoon garlic powder salt and pepper to taste 2 heads cauliflower, cut into bite-size pieces 2 tablespoons butter 1/2 cup Ghost Scream® hot sauce 1 teaspoon honey Preheat oven to 450 degrees F. Lightly grease a baking sheet with
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