This hot sauce is made with the tropical flavors of pineapple and mango, and the fiery heat of the fatalii 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:
Can I Use Other Chili Peppers to Make This Hot Sauce?
Absolutely. Consider using habanero peppers, Scotch bonnet peppers, or other peppers of similar heat, like Devil's Tongue.
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
. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack
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Can I process this hot sauce for longer storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures.
How Can I Use This 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.
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.
Pineapple-Mango Hot Sauce Recipe
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition Information
Angela says
I’ve been experimenting with making hot sauces for a while and am a person who loves the heat. I found BOXES of these chilies at my farm market this morning and didn’t know what they were, but there were two women at the stand from Africa, and they had bought two whole boxes of them! I asked them about them, their heat level, etc., and one of the women actually took a big bite of one to the vendor’s shock and said “it’s fruity”. The vendor was like “NO, it’s HOT!” lol! well I knew i had to try them, so I bought a bag full (i.e., not two huge boxes!), and immediately found your recipe for this hot sauce. I had a fresh pineapple and some mangoes at home and thought “perfect”. Oh man, oh man… this is some seriously good sauce!! I can’t wait to go back next week, hopefully they’ll have some more. I plan to make some and share it with my heat loving friends. Thanks for the recipe!
Michael Hultquist - Chili Pepper Madness says
Awesome, Angela! Glad you enjoyed the hot sauce! I love it.
Jim says
Made this with some fermented habaneros, and it is really good! I used about 4-5 habaneros and it turned out medium-hot. I now need to make some that is not so spicy for She Who Must Be Obeyed!
Michael Hultquist - Chili Pepper Madness says
Nice! Yes, obedience is good! Helps us live longer. LOL.
Laurie VanUnen says
Thinking of using up my habaneros with this recipie !
Michael Hultquist - Chili Pepper Madness says
Nice! I love it. They would be great.
Marie says
I tried this sauce and it was a hit! So much so I'm going to make a bunch and give it out to the family and friends who ate all of my first supply! My question is, I added a couple sugar rush's to this, is there another hot pepper that would compliment? The fatalii and sugar rush both give that quick bite that fades, but I was thinking something known for a slow building burn would go well in the background, kind of like that first punch from the fatalli but lower mellower heat that sits a while. Any suggestions? Also, instead of water to thin, I added a little pineapple juice, will this affect the ph a lot? Thanks for such an awesome site!!
Michael Hultquist - Chili Pepper Madness says
Great, Marie! I love to hear this. If you're looking for more of a blooming heat, I would go with a ghost pepper or 7 pot pepper. If those are too hot, maybe use only a half of one pepper, or use a bit of powder to your personal taste. Those will definitely linger more for you in terms of heat. Pineapple juice will lower the pH for you, so you an adjust accordingly. I think it's a GREAT idea. More flavor! Enjoy.
Matt says
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.
Michael Hultquist - Chili Pepper Madness says
Matt, this will make about a couple of cups (16 ounces). Enjoy!
Gary Finch says
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.
Michael Hultquist - Chili Pepper Madness says
Yeah, they can get pretty hot, that's for sure! Glad you enjoyed it!
Gary Finch says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Meidad says
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.
Michael Hultquist - Chili Pepper Madness says
Meidad, absolutely. Those herbs would be a nice addition/substitution. Let me know how it turns out for you. Enjoy!
Paul says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Chris says
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