Pineapple-Mango-Fatalii Hot Sauce
A hot sauce recipe made with the tropical flavors of pineapple and mango, and the fiery heat of the fatalii chili pepper. A great combination of heat and sweet.
Homemade hot sauces are great because you can customize them to you very specific tastes are needs. The Fatalii pepper is an ideal hot sauce ingredient, as it brings in a good pop of heat that has quite a bit of a bite to it.
While not as hot as a habanero pepper (though pretty darned close), the Fatalii has a bit of a sting when you first bring it into your mouth. While I like the heat, I also love the sweet, so I paired a few Fatalii peppers with some fresh pineapple and fresh mango to compliment this great pepper.
What you get is a tropical vibe that is big on flavor, a nice combination of both “heat” and “sweet”. I like to serve this over grilled chicken or seared fish fillets. It can also add a pop to grilled or sauteed shrimp. Just toss them in a bowl with this hot sauce and you have a quick appetizer.
Here are some answers to the most common questions I get about this and other hot sauce recipes:
Frequently Asked Hot Sauce Questions
Here are answers to some of the most common questions I get on other sauces:
How long will this sauce keep?
It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
Where’d you get that sauce bottle?
I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce – Set of 4
Can I process this hot sauce for longer storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures.
What should I do with hot sauce?
Aside from drizzling it over anything you please, here’s a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. LOL. I hope you find it helpful!
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce. Also – Learn How to Ferment Chili Peppers Here.
Check out These Related Recipes:
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
- The Hottest Hot Sauce I Ever Made (Carolina Reaper Hot Sauce)
- Ghost Pepper Hot Sauce
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 4 Fatalii chili peppers coarsely chopped
- 1 mango peeled and coarsely chopped (about 1 cup)
- 2 cups fresh pineapple chopped
- 1/4 cup chopped cilantro
- 1 cup apple cider vinegar
- ½ cup water
- 1 tablespoon sugar
- Salt to taste
-
Add all ingredients to a blender or food processor. Process until very smooth.
-
Add to a saucepan and bring to a boil.
-
Reduce heat and simmer the sauce about 15 minutes. Remove from heat and cool.
-
At this point you can strain your sauce a little or a lot, depending on your preferred level of chunkiness, or add it back to your food processor for a bit more processing time. You can also add water to thin it out if desired.
-
Transfer to hot sauce bottles and refrigerate at least 1 hour before using.
Recipe Video
Heat Factor: Hot. You'll definitely get some good heat with the Fatalii pepper.
12 comments
Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
If this was covered elsewhere I apologize. I see where it says servings above but roughly how many ounces would the above proportions yield? Thank you.
Matt, this will make about a couple of cups (16 ounces). Enjoy!
Grew fatalii’s in mu UK greenhouse this year – my previous hottest chilli was a scotch bonnet so this one blew me away – tears and sweat burning our faces in the pub on nibbling a raw one – this sauce is lovely and made it accessible – had to substitute rice wine vinegar as i’d run out of cider vinegar.
Yeah, they can get pretty hot, that’s for sure! Glad you enjoyed it!
Hi Michael – do you think thing the final sauce with some dark rum would do any harm? Would it help with preserving as well as adding more flavour?
Gary, I’ve made many sauces with booze, including whiskey/bourbon, tequila and rum, and I think each of them brings a nice flavor in its own way. I would cook it off a bit, but absolutely. Let me know how it turns out for you.
Beautiful! Just what I was looking for.
I was thinking of subsidizing the cilantro to parsley and Basil, would love to hear your thoughts about it.
Meidad, absolutely. Those herbs would be a nice addition/substitution. Let me know how it turns out for you. Enjoy!
Nice recipe. But seriously, dude, you should say less and cook more. The video could have been a third as long as it is. Too much talking.
It’s an older video. Most of my new videos are edited differently. However, both Youtube and Facebook are really pushing for longer videos, so darned if you do, darned if you don’t. There is always someone to complain, regardless. But I thank you for your feedback and taking the time to write me.
Only had a couple of fatalis so I subbed 2 giant white habaneros for 2 of the fatalis. Came out tasting great and ph was showing at 3.3 with a meter calibrated right before making the sauce. This should be shelf stable at least until opened