Expand Your Spicy Horizons: Cooking with Ghost


Usually, we like to be jokey. We’re here for a good time, not a long time, to quote our guy Drake. But today, it’s time to get serious. It’s time to buckle down and provide you folks with some actual, legitimate, practical-ass knowledge. Or, at least, the closest to that we could possibly muster. Today, we’re bringing you some of our favorite recipes using Ghost Tequila as a star ingredient. Get your chef on.

Ghost Tequila Guacamole

  • 3 ripe Hass avocados, smashed

  • 1/4 cup finely diced white onion

  • 1 jalapeño pepper, seeded and minced

  • 1 lime, juiced

  • 2 tablespoons Ghost Tequila

  • Kosher salt

Everyone loves guac. That’s just a fact of life. If you want to flex on literally everyone at your next party, toss some Ghost Tequila in your guacamole. To make this Ghost-inspired, spicy spin on a traditional guac, just mix all of the above ingredients in a bowl, and refrigerate for a few hours. The Ghost Tequila is gonna give you a nice kick, while bringing the agave flavor big time.


Ghost Tequila Infused Queso

  • 1 Tbs. olive or vegetable oil

  • 1 large ripe tomato, cut into 1/4-inch pieces

  • 1 medium white onion, cut into 1/4-inch pieces

  • 3 Tbs. Ghost Tequila

  • 8 oz. Mexican melting cheese, grated/shredded

  • 1/2 cup (loosely packed) chopped cilantro

Another easy recipe that’s guaranteed to crush at your next party.

Heat the oil in a large skillet over medium-high heat. Add the tomato and onion, and cook, stirring constantly, until the onion begins to soften and brown -- about 7 minutes. Add your tequila and cook, stirring for a minute or so, until reduced to a glaze. (It’s not impossible for the tequila to ignite during this phase. Don’t worry. If this happens, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.)

From there, turn off your burner and begin to stir in your cheese. Once the cheese has just melted, scoop the dip into a serving bowl, and get to eating! Leftovers can be easily reheated over medium-low heat in any kind of pot.


Ghost Tequila Barbecue Sauce

  • 1 can (12 oz.) frozen pineapple juice concentrate

  • 1 can (6 oz.) tomato paste

  • 1 cup Ghost tequila

  • 1/4 cup lemon juice

  • 2 tablespoons distilled white vinegar

  • 1 tablespoon minced garlic

  • 1 tablespoon minced canned chipotle chili in adobo sauce (including sauce)

If we were only making one recipe off this list, this would be our go-to. This sweet, spicy barbecue sauce can be used on just about anything, and is super simple to make.

In a 4 to 5 quart pot, combine pineapple juice concentrate, tomato paste, tequila, lemon juice, vinegar, garlic, and chipotle chili. Bring to a boil over medium-high heat and stir often until reduced to 2 cups, about 20 minutes. This sauce will keep for about two weeks in the fridge, or you can freeze it for a couple months.


Ghost Tequila Hot Sauce

  • 20 whole Jalapeno Peppers

  • 2 whole Cubanelle Peppers

  • 1 cup Minced Shallots

  • 1 whole Medium Onion

  • 6 cloves Garlic

  • 1 whole Tomato, Chopped

  • 2 pinches Kosher Salt

  • 2 pinches Garlic Powder

  • 2 cups Water

  • 2 limes worth of juice

  • 2 teaspoons Sugar

  • 1 ounce Ghost Tequila (or more!)

  • 1 cup Vinegar

We know, it’s a lot of ingredients. But don’t even worry about it. This sauce is super easy to make, and hella tasty. You’ve bought every kind of hot sauce in the world from the grocery store, might as well try to make one yourself!

Seed the peppers (or don’t -- the more seeds, hotter your sauce will be). Wearing gloves, chop the peppers. Mince the onion, shallots and garlic finely and start sautéing in a few teaspoons of oil until translucent. Chop up the tomato and add to the onion mixture, and then add the salt and garlic powder.

Cook for a minute or two and then add the chopped peppers along with 2 cups of water. Cover and simmer until the peppers are cooked and soft. Add the juice of two limes and the two teaspoons of sugar.

Turn off the heat and add the ounce of tequila (or more if you’re down AF). Wait until cooled and then blend (or mush for a chunkier sauce). While blending or mushing, add the vinegar.