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Home » Chili Pepper Recipes » Hot Sauce Recipes » Pineapple-Mango Ghost Pepper Hot Sauce

Pineapple-Mango Ghost Pepper Hot Sauce

by Mike Hultquist · Jul 22, 2015 · 206 Comments

Jump to Recipe Save Saved!

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

Pineapple-Mango Ghost Pepper Hot Sauce Recipe

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.

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 Ingredients

  • Olive Oil.
  • Ghost Pepper. Chopped.
  • Freshly Cut Pineapple. Chopped.
  • Mango. Chopped.
  • Cherry Peppers. Chopped.
  • Water.
  • Distilled White Vinegar.
  • Cilantro. Chopped.
  • Sugar.
  • Paprika.
  • Salt.

Pineapple-Mango Ghost Pepper Hot Sauce - The Recipe Method

Heat a large pan to medium heat and add olive oil. Add peppers and fruit. Cook to soften.

Add water, vinegar, sugar, cilantro and paprika and bring to a boil. Reduce heat and simmer. Remove from heat and cool.

Add to a food processor and process until smooth.

Pour into sterilized bottles and serve it up!

Pineapple-Mango Ghost Pepper Hot Sauce looking extremely delicious

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. Refrigeration is not required, but recommended for longer keeping, particularly for sauces containing fruit.

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.

Recipe Tips & Notes

  • While not all hot sauces are alike, this recipe produces an ideal level of both sweet and heat, the perfect combination.
  • 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.

Check out These Related Recipes:

  • Caribbean Style Mango-Habanero Hot Sauce
  • Pineapple-Mango Ghost Pepper Hot Sauce
  • Roasted Ghost Pepper Sauce
  • The Hottest Hot Sauce I Ever Made (Carolina Reaper Hot Sauce)
  • Ghost Pepper Hot Sauce
Pineapple-Mango Ghost Pepper Hot Sauce served in three different jars

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 Ghost Pepper Hot Sauce
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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.
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: ghost pepper, hot sauce, mango, pineapple
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Calories: 5kcal
Author: Mike Hultquist
Servings: 25
Tap or hover to scale
4.94 from 58 votes
Leave a Review

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 Information

Calories: 5kcal   Potassium: 7mg   Vitamin A: 85IU   Vitamin C: 1.2mg
Pineapple-Mango Ghost Pepper Hot Sauce
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. Tiana says

    May 11, 2025 at 9:13 pm

    5 stars
    I used Carolina Reapers instead of ghost and thought i'll add 2 instead... definitely should've stuck to 1 but overall the sauce is nice you get a nice kick to it then it settles down with the fruits , i substituted apple cider vinegar instead of white , everyone who's tried it so far enjoys it too. thank you for the recipe! was easy to make

    Reply
    • Mike H. says

      May 12, 2025 at 4:04 am

      Happy to hear that you've adjusted to your preference, Tiana. Definitely try 1 reaper next time =) Enjoy!

      Reply
  2. Wendy says

    October 20, 2024 at 9:49 pm

    Can I water bath can this?

    Reply
    • Mike H. says

      October 21, 2024 at 4:22 am

      Wendy, yes, but be sure to check the acidity level. Aim for a pH of 3.5 or lower when using the water bath canning method. You might need to add extra vinegar or citrus juice to achieve this.

      Reply
  3. Karson says

    October 12, 2024 at 12:33 pm

    Uhh how much of each ingredient do I need the ingredients list doesn’t cover measurements

    Reply
    • Mike H. says

      October 13, 2024 at 5:55 am

      Karson, just scroll down to the recipe card - you will see all the measurements there.

      Reply
  4. NICOLE says

    September 25, 2024 at 5:09 pm

    5 stars
    Hi Mike, I'd love to make this but I don't have any Ghost Peppers.
    What ratio of Carolina Reaper powder would I use to get a similar heat?
    Thanks in advance

    Reply
    • Mike Hultquist says

      September 26, 2024 at 6:39 am

      Hi, Nicole. This recipe only uses 1 ghost, so you really only need maybe 1/4 teaspoon or so. You can include more. Enjoy!

      Reply
    • Tiana says

      May 11, 2025 at 8:44 pm

      has anyone substituted the vinegar with apple cider vinegar ?

      Reply
      • Mike Hultquist says

        May 12, 2025 at 5:41 am

        Tiana, yes, you can use other vinegars. Works great!

        Reply
  5. Janice says

    September 23, 2024 at 2:34 pm

    5 stars
    Hello, I made this and did add 1/2 fresh lime juice. This PH litmus paper showed dark amber which on the chart was 3 to 4. Once I have sealed the sauce in the sterilized bottles can it sit in my cupboard until I open it, then I will keep it in the fridge or.....should I keep them all in the fridge. Also what do you think of those PH litmus strips.
    Thanks Janice. and....oh gosh I cannot stop making your recipes and home made spice mixtures. Love you site to bits. Janice

    Reply
    • Mike Hultquist says

      September 23, 2024 at 2:42 pm

      Thanks, Janice! Glad you're enjoying the site and recipes! Yes, with that level of acidity, you can process and keep it on the shelf until ready to open. It will keep a long time that way. Fruit based hot sauces don't last quite as long as non-fruit ones, but you'll still get plenty of longevity, really. The pH strips aren't always accurate, so I do recommend a pH meter for food. See Thermoworks. I appreciate it!

      Reply
      • Janice says

        September 25, 2024 at 10:11 am

        5 stars
        Thanks for your quick reply.
        I have ordered a PH meter. One more question.

        If I freeze my sauces once bottled, will that change the taste and, once defrosted will it last the same length of time as non frozen sauces.

        Thanks Janice

        Reply
        • Mike Hultquist says

          September 25, 2024 at 12:07 pm

          Janice, you can freeze hot sauces, no problem. I've done this with very large batches, and have had no issues. Glad to be helpful.

          Reply
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