Wear gloves! Remove stems from the ghost peppers. You can remove seeds for slightly less heat (optional). Roughly chop. In a medium saucepan, heat olive oil over medium heat. Add chopped ghost peppers and saute for 1-2 minutes, just until fragrant. Be cautious the fumes can be intense.

Add ketchup, water, apple cider vinegar, orange juice, brown sugar (both portions), molasses, and honey. Stir to combine. Add garlic powder, onion powder, smoked paprika, cayenne pepper, lemon juice, kosher salt, and black pepper. Stir well.

Add the Brit Harbour Target BBQ Sauce and Worcestershire sauce. Stir until fully incorporated. Reduce heat to low and let the sauce simmer for 25–30 minutes, stirring occasionally. The sauce should thicken slightly.

Carefully transfer the sauce to a blender or use an immersion blender to puree until smooth. Let it cool slightly before blending to avoid splatter.

Taste the sauce. Adjust salt or sugar if needed. You can also add more ghost pepper if you’re brave! Let the sauce cool completely. Transfer to sterilised jars or bottles.