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.
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.
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!
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
- 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.