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22 July 2015

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 figured, 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. It would also be a nice base for a glaze.

Pineapple-Mango Ghost Pepper Hot Sauce Recipe

Safety Advice

When working with hotter peppers, including superhots, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations. See above.

Need help? How to Stop the Chili Pepper Burn On Your Skin.

Also, the fumes from the chili peppers and/or the fine powders may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles. Superhot chili peppers, truly, are called superhots for a reason.

Pineapple-Mango Ghost Pepper Hot Sauce Recipe

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. 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!

Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.

Check out These Related Recipes:

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 Ghost Pepper Hot Sauce Recipe
Print Recipe
4.92 from 36 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: ghost pepper, hot sauce, mango, pineapple
Servings: 25
Calories: 5kcal

Ingredients

  • 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

Instructions

  • Heat a large pan to medium heat and add olive oil. Add peppers and fruit. Cook about 8 minutes to soften.
  • Add water, vinegar, sugar, cilantro and paprika and bring to a boil. Reduce heat and simmer about 20 minutes. Remove from heat and cool.
  • Add to a food processor and process until smooth.
  • Pour into sterilized bottles and serve it up!

Notes

Heat Factor: Hot. You'll get some nice heat with the ghost peppers, though the fruit does temper it a bit.
Makes about 2-2.5 cups.

Nutrition

Calories: 5kcal | Potassium: 7mg | Vitamin A: 85IU | Vitamin C: 1.2mg
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