Chili Pepper Madness

July 22, 2015

Pineapple-Mango Ghost Pepper Hot Sauce

Pineapple-Mango Ghost Pepper Hot Sauce Recipe Pineapple-Mango Ghost Pepper Hot Sauce Recipe

A sweet and spicy hot sauce recipe made with fiery ghost peppers, fresh mango, citrusy pineapple and more, perfect for chicken or fish.

Flat out - I can't keep these around the house long enough. They never last! Hot sauces get poured onto everything. It is AWESOME to have hot sauce around as a nice finisher. Plus, you can incorporate them into recipes. How many times have I written, "Hot Sauce of your choice" in a recipe? While not all hot sauces are alike, this recipe produces an ideal level of both sweet and heat, the perfect combination. Walking through the store the other day, I found this HUGE pile of pineapples and one accidentally spilled into my cart as I was passing by, so I figurred, OK, fine, I will cook with you. And then his friend the mango came along for the ride. I didn't want them to be alone, so into a sauce they went. Tropical fruit is so nice and friendly like that.

Especially with ghost pepper! Yes! I know ghost peppers are hot, over 1 Million SHU, but I urge you to try this hot sauce recipe, even if you are afraid of the heat. You can always sub in some milder chili peppers, but in reality, this isn't quite as hot as you'd think. The ghost pepper heat is tamed a bit from the sweet. This particular hot sauce is excellent on chicken, fish, or shrimp. Shrimp tacos, anyone? It would also be a nice base for a glaze.

Pineapple-Mango Ghost Pepper Hot Sauce Recipe

Pineapple-Mango Ghost Pepper Hot Sauce Recipe

Here are some answers to the most common questions I get about this and other hot sauce recipes:

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. I have not measured the ph of this sauce, but I won't have it around very long anyway. If you're concerned, add more vinegar to lower the ph.

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.

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!

Pineapple-Mango Ghost Pepper Hot Sauce - Recipe


  • 1 teaspoon olive oil
  • 1 ghost pepper, chopped
  • 1 cup freshly cut pineapple, chopped
  • ½ cup chopped mango
  • 2 cherry pepper, chopped
  • 1 cup water
  • ½ cup distilled white vinegar
  • 2 tablespoons chopped cilantro
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • Salt to taste

Cooking Directions

  1. Heat a large pan to medium heat and add olive oil. Add peppers and fruit. Cook about 8 minutes to soften.
  2. Add water, vinegar, sugar, cilantro and paprika and bring to a boil. Reduce heat and simmer about 20 minutes. Remove from heat and cool.
  3. Add to a food processor and process until smooth.
  4. Pour into sterilized bottles and serve it up!
Pineapple-Mango Ghost Pepper Hot Sauce - Recipe

Don't Stop Here! How About Some More Chili Pepper Recipes and Info?


  • Comment Link mike October 29, 2017 posted by mike

    Hi Mike,
    Are you leaving the pepper seeds in with this recipe or removing?

    REPLY: Mike, I usually don't remove the seeds, but you can if you'd like. -- Mike from Chili Pepper Madness.

  • Comment Link Katie September 01, 2017 posted by Katie

    Hi Mike. I'm not sure where your located but have you ever eaten at 'Continental Divide' in either Charlottesville or Richmond? They have a wait-a-minute sauce that is amazing, I've even tried to get the recipe but they don't want to spill their secrets! This sauce reminds me of it and was wondering if it's based on their sauce!?

    REPLY: Katie, I have been through that area but never encountered that sauce. Now you have me curious! -- Mike from Chili Pepper Madness.

  • Comment Link Ashley September 01, 2017 posted by Ashley

    Hi Mike,
    Loved the sauce and plan to make more. Would it be possible to can this recipe so that it stores longer? If so, how do I go about doing so?

    REPLY: Ashley, yes, you can "can" this recipe. You would just need to make sure you follow proper procedures. See our "Preserving" section for information on this. -- Mike from Chili Pepper Madness.

  • Comment Link Ashley August 25, 2017 posted by Ashley

    Hi. This will be my first time making a hot sauce and I am unable to find cherry peppers. Is there something else I could use to replace them?

    REPLY: Ashley, look for anything red and sweet with a thicker flesh at your local grocer, such as Italian sweet. You only need a 1/4-1/2 cup chopped or so. Or, just use all ghost peppers for extra heat! -- Mike from Chili Pepper Madness.

  • Comment Link Bob August 03, 2017 posted by Bob

    Great recipe! I have a bumper crop of ghosts this year and living in Florida, a steady supply of fresh mangoes and pineapples.

    I made my first batch last night and used today on freshly caught grilled mahi topped with my homemade mango salsa... pure delight...Thanks for the recipe....

  • Comment Link Scott Layman July 31, 2017 posted by Scott Layman

    Mike, this is a great sauce. I appreciate the recipe. It has inspired me to experiment with Ghost Peppers in my everyday cooking, I made a few of your hot sauces for a guys night.... and my friends shipped me more ingredients and hot sauce bottles. They all want more! Keep up the good work. Best,

    REPLY: That's GREAT, Scott. Glad they were a hit! -- Mike from Chili Pepper Madness.

  • Comment Link Jessica July 25, 2017 posted by Jessica

    I am going to be making this in the next week! One question- once sealed initially after being poured into the bottle , does it have to immediately go to the refrigerator? I would like to give some as gifts to my fellow foodie friends, and was wondering if the room temp would cause it to go bad.

    Reply: Jessica, no, you can keep them out a bit, but they are better stored in the fridge for longer term use. -- Mike from Chili Pepper Madness.

  • Comment Link Nick May 09, 2017 posted by Nick

    Did you use fresh or packaged ghost peppers

    REPLY: Nick, I used fresh, though can rehydrate dried peppers for this. -- Mike from Chili Pepper Madness.

  • Comment Link Billy December 28, 2016 posted by Billy

    How much sauce does this make in ounces?

    REPLY: Billy, this should make close to 20 ounces or so. -- Mike from Chili Pepper Madness.

  • Comment Link Peter December 24, 2016 posted by Peter


    First time making a hot sauce. I added extra everything and used one Naga Morich (wanted to take out some of the bite of the superior pepper). It tastes great and has a wonderful kick, even family who don't like spicy flavors are enjoying it.

    However, after continually pureeing it isn't really smooth. Almost between a chili sauce and a hot sauce. Any advice to help thin it out without changing the flavor too much or should I try a different processor?


    REPLY: Hey, Peter - Try a food mill or straining it with a strainer or cheese cloth. It will take out the solids and make a smoother sauce. Let me know how it turns out. -- Mike from Chili Pepper Madness.

  • Comment Link Mike C September 11, 2016 posted by Mike C

    Hi Mike, having tried the sauce a couple more times, I'd actually like to change my review a little - could you do that? Wonderful site, BTW! New review below:

    I tried this recipe with Orange Habaneros - which have a great flavour. This sauce is very, very fruity, I found it almost too fruity. At first I wasn't too sure about it and found the cilantro a little over powering but having let the sauce sit in the fridge over night, it's grown on me a lot. It was great with rice and beans and gave a lovely fruity burst and with fried fish, it was actually really good. For my next batch I'm going to try it, without the cilantro and pineapple and with the addition of half a fried onion, to give it a little more of a savoury edge - it's a great base for experimenting and has really inspired me to try new, fruity flavours!

    REPLY: No problem, Mike. I'm glad it came together for you! -- Mike from Chili Pepper Madness.

  • Comment Link Mike C September 10, 2016 posted by Mike C

    I tried this recipe with Orange Habaneros - I can't believe I'm saying this but I think it's the first hot sauce recipe that I don't really like. I didn't love the pineapple and actually quite disliked the addition of cilantro. Having said that, it really inspired me to try new things with my hot sauce recipes, which is no bad thing!

    REPLY: Sorry you didn't like it, Mike, but I agree, the great thing is learning to experiment and getting creative with your flavors. Learn the process and you can make any sauce you'd like. -- Mike from Chili Pepper Madness.

  • Comment Link Craig September 10, 2016 posted by Craig

    Does it have to be refrigerated

    REPLY: Craig, if there is enough vinegar it will keep a long time, but I still like to keep mine in the fridge for keeping. -- Mike from Chili Pepper Madness.

  • Comment Link Bob McLeod August 27, 2016 posted by Bob McLeod

    Great recipe. I improvised as I had ripe Ontario peaches on hand. I used 2cups of diced peaches and substituted 6 cherry tomatoes in lieu of the cherry peppers. Turned out great. Can wait to try out the original recipe. Thanks for sharing this recipe.

  • Comment Link Thomas August 23, 2016 posted by Thomas

    This is a great, versatile recipe. I've used a variety of peppers to make this sauce.....habs, ghost peppers, chocolate scorps and Jays peach ghost scorpians. My opinion, the chocolate scorps make the best. I like the earthy, mushroom flavor that they add to it. Always tasty no matter which pepper you use though. And I always double it as it never lasts long around "mi casa".

  • Comment Link Matthew August 21, 2016 posted by Matthew

    How About using one Trinidad chocolate scorpion pepper? Would that turn out good?

    REPLY: Matthew, yes, absolutely. You'll probably enjoy that awesome Scorpion Sting! -- Mike from Chili Pepper Madness.

  • Comment Link david May 05, 2016 posted by david

    What if you brought the sauce to a boil and canned it like peppers- wouldn't last indefinitely that way? got habaneros and ghosts on the vine, cant wait to try this......

    REPLY: David, yes, if you follow proper canning/bottling procedures, you'd be totally fine. -- Mike from Chili Pepper Madness.

  • Comment Link Shermaine May 03, 2016 posted by Shermaine

    How long does it last?? 2 weeks??

    REPLY: This should last about a month in the fridge. -- Mike from Chili Pepper Madness.

  • Comment Link Nicole April 21, 2016 posted by Nicole

    This recipe rocks! So easy and delicious! My local Latino Market only had Jalapenos and Manzano peppers (Apple Chilis) the day I made this, so I did 2 Manzano and 1 Jalapeno and it was great. Still had quite the kick! I will totally make this again. I had to freeze some of the leftovers, hoping they thaw OK. I'll be adding your recipe to my blog- Thanks!

  • Comment Link Nicolas January 30, 2016 posted by Nicolas

    Could I substitute the ghost pepper for a few habarneros? REPLY: Nicolas, absolutely. Habaneros would be great for this. -- Mike from Chili Pepper Madness.

  • Comment Link mike January 15, 2016 posted by mike

    can this be stored in the fridge for a few weeks

    REPLY: Yes, you can easily store this in the fridge a few weeks. The vinegar acts as a preservative. - Mike from Chili Pepper Madness

  • Comment Link Dru January 05, 2016 posted by Dru

    I always double this recipe, as everybody keeps asking me to make more! And, the "cherry peppers" I found were in a jar, packed in water/sugar/vinegar. Though, they looked to be peppadews available at a good market. The first time, I used a jar of pimentos, which are basically chopped up cherry peppers. They are all good.

  • Comment Link Dru January 05, 2016 posted by Dru

    I always double this recipe, as everybody keeps asking me to make more!

  • Comment Link Joanne November 22, 2015 posted by Joanne

    Sounds fabulous ... I'm thinking of making it for hostess gifts. How much sauce does this recipe make? Does it double well?

    REPLY: Joanne, yes, you can easily double this recipe. It should make you a couple bottles. - Mike from Chili Pepper Madness.

  • Comment Link mark October 29, 2015 posted by mark

    What type of cherry peppers are y p I referring too? Hot or sweet?

    REPLY: Mine were fairly mild, though either will do. - Mike from Chili Pepper Madness.

  • Comment Link Rhonda September 05, 2015 posted by Rhonda

    CoUld you can this?

  • Comment Link Wafa Hozien July 23, 2015 posted by Wafa Hozien

    Thanks for sharing! I made this -- it is so easy to make and delicious on anything you decide to grill as well. It is just the perfect portion that you will finish for summer and then make some more. I placed it on anything anyone liked to add zing to. It was a great recipe and one can add oregano or basil to it for a Mediterranean flavor. Once I added finely chopped walnuts for a "crunchy" palate.

Leave a comment

Mike Hultquist of Chili Pepper Madness

About Us

Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US


Jalapeno Poppers and other Stuffed Chili Peppers Cookbook