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Home » Pineapple-Mango Ghost Pepper Hot Sauce

Pineapple-Mango Ghost Pepper Hot Sauce

by Mike Hultquist · Jul 22, 2015 · 148 Comments

Jump to Recipe

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.

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. 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.

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

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
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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
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 5kcal
Author: Mike Hultquist
Servings: 25
Tap or hover to scale
4.93 from 52 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 Recipe
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.

Categories: Ghost Pepper Recipes Tags: bhut jolokia, cherry peppers, Chili Pepper Madness, chili pepper recipe, game day and superbowl parties, ghost pepper, mango, superhot

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    Recipe Rating




  1. Will says

    March 17, 2023 at 1:39 am

    is this recipe possible with using ghost pepper powder instead?

    Reply
    • Mike Hultquist says

      March 17, 2023 at 5:49 am

      Will, yes, you can do that. Use 1/2 to 1 teaspoon, or more to taste. I have a post on How to Make Hot Sauce from Chili Powders here: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-chili-powders/

      Reply
  2. Steve says

    January 04, 2023 at 11:59 am

    Hi Mike! What is the exact PH meter that you use? Thanks!

    Reply
    • Mike Hultquist says

      January 04, 2023 at 12:19 pm

      I use this one, Steve: https://www.thermoworks.com/high-accuracy-ph-meter-8689/?tw=CPM (It's my affiliate link to Thermoworks). I definitely recommend their products.

      Reply
      • Steve says

        January 05, 2023 at 11:43 am

        Thanks Mike! One other question. Can this meter also be used to measure pH levels in soil?

        Reply
        • Mike Hultquist says

          January 05, 2023 at 12:59 pm

          Steve, I'm pretty sure you can test soil pH with this by using a slurry of dirt with distilled water. Check the specs, though, just to be sure.

          Reply
  3. Heather Soper says

    December 30, 2022 at 10:43 am

    5 stars
    Hello Mike, what are ghost peppers? Never heard of them before!

    All your recipes sound wonderful, must make some!

    Reply
    • Mike Hultquist says

      December 30, 2022 at 12:00 pm

      Heather, you can learn more about Ghost Peppers here: https://www.chilipeppermadness.com/chili-pepper-types/superhot-chili-peppers/bhut-jolokia-chili-peppers/

      Reply
  4. Albert says

    December 11, 2022 at 5:57 am

    5 stars
    Hello Mike,

    Just made a recipe based upon yours.

    Used 2 reapers, 1 aji amarillo and 1 cayenne pepper.

    Skipped the cilantro, used a little bit of tarragon and added some lemon juice as well. Great balance between sweet and sour!

    Thank you for the inspiration!

    Albert

    Reply
    • Mike Hultquist says

      December 11, 2022 at 8:30 am

      Sounds awesome to me, Albert! Nice!

      Reply
  5. Jan says

    November 16, 2022 at 3:27 pm

    I’m super exited to make this recipe this weekend! Will a white wine vinegar do?

    Reply
    • Mike Hultquist says

      November 16, 2022 at 3:37 pm

      It sure will, Jan! Enjoy!

      Reply
  6. Ken says

    October 18, 2022 at 9:44 am

    5 stars
    Made it, tried it, LOVED IT!!!
    Ty.
    I did change out the Ghost peppers for what I had growing in my garden.
    I used Habanero Peppers.
    turned out amazing!
    Everyone that has tried it ....just loves it!!!
    I think I used 5 peppers...
    it had a nice habanero zap to it, but not too hot to where you were sweating.
    just right. Every spicy sauce chasers dream!!!
    I used it on everything !
    I cooked chicken in it !
    put it on rice ,
    did them both together... oh yeah !!! wow.
    TY
    I am literally headed to my kitchen to make some more !!!
    5 stars !!

    Reply
    • Mike Hultquist says

      October 18, 2022 at 2:39 pm

      Awesome, Ken!

      Reply
  7. Ariane says

    October 02, 2022 at 9:12 am

    Hey!

    This recipe looks absolutely delicious. I'm strongly considering making it for my hot sauce-loving partner. A couple of years ago, I made him another one of your sauces, and he adored it. I have a couple of questions concerning some possible alterations to this one, though: neither ghost nor cherry peppers are available here, so if I were to substitude them with habanero peppers, how many would I aprox. need to give the sauce a kick? And do you believe that apple cider vinegar would make the sauce too sweet? It's the only type of vinegar I've used in cooking, so I'm not sure how white vinegar would make the sauce taste like in comparison.

    Thanks a lot, and thank you for an amazing website!

    Reply
    • Mike Hultquist says

      October 03, 2022 at 2:29 am

      Ariane, you can use equal amounts habaneros here for a nice kick. Apple cider would be good, but yes, will add more sweet/tang. Still good, though. I hope you enjoy it!

      Reply
  8. Joe says

    September 14, 2022 at 2:46 pm

    I have reapers myself, and looking to sub those in for the ghost peppers (already discussed as a good idea in other comments). The hot/sweet/fruity combination of this recipe is why I want to use it. I'm curious, what can I sub in for the cilantro, and for the Cherry peppers?

    Reply
    • Mike Hultquist says

      September 14, 2022 at 2:52 pm

      Joe, for cilantro, you can sub in other fresh herbs - parsley or basil preferred. Different flavors, though, for sure. Cherry peppers can be swapped for any number of sweeter peppers, as you'll get plenty of heat from your reapers.

      Reply
  9. Eric says

    May 25, 2022 at 6:09 am

    4 stars
    This came out great! Made it yesterday. Should it be refrigerated once bottled?

    Reply
    • Mike Hultquist says

      May 25, 2022 at 6:34 am

      5 stars
      Thanks, Eric. 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. Enjoy.

      Reply
  10. Kris Newman says

    May 11, 2022 at 10:15 pm

    I wonder if you could substitute reapers for the ghost peppers? Can not find a great reaper recipe.

    Reply
    • Mike Hultquist says

      May 12, 2022 at 5:49 am

      Absolutely, Kris! Go for it! Really, you can sub in Reapers for many of my recipes. Enjoy.

      Reply
  11. Lee says

    February 03, 2022 at 11:42 am

    5 stars
    This is a fantastic sauce - fruity but not overly sweet

    You can tell how good it is in that I always make two batches of this - one with Naga's, the other with no chilli in at all. Confirmed chillheads will always like the former but everyone likes the no chilli version

    Either version is great with chicken, fish or even as a dressing for salad

    Many thanks for such a great recipe

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 03, 2022 at 12:44 pm

      Thanks, Lee. I appreciate the comments. Yes, love this sauce, and use it as a salad dressing quite often. I love that you do multiple versions!

      Reply
    • Devin D says

      July 02, 2022 at 4:38 pm

      5 stars
      Hey man I just made this ! Used every ingredients but substituted the ghost pepper for a Carolina reaper and used dried cilantro instead of fresh and the only cherry peppers I could find were pickled sweet cherry peppers but overall this was fantastic with BBQ chicken! Thank you!

      Reply
      • Mike Hultquist says

        July 11, 2022 at 8:47 am

        Thanks, Devin!

        Reply
  12. Elsa says

    December 02, 2021 at 11:31 am

    I’m truly a beginner! I’m confused about fermentation— should I ferment the peppers before using them in this recipe to make it last longer?
    Also, can I “can” it? I’m a beginner at that too.
    😀

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 02, 2021 at 2:31 pm

      Elsa, the process of fermentation effectively helps to preserve foods, so if you ferment, yes, they will last longer. It basically adds acidity to the food, which protects it from bad bacteria/rotting. An alternative is to add acid instead of preserving, like simmering with vinegar and/or citrus, which a lot of hot sauce makers do. Yes, you can "can" fermented foods, though make sure the fermentation is done to avoid pressure build up in your canned/jarred food, which could cause the storage vessel to explode.

      Reply
  13. Paul says

    October 04, 2021 at 12:43 pm

    Wondering when making this and adding into 5oz. Woozy bottles about how long can something like this be stored, and should it be stored in the refrigerator?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 04, 2021 at 12:49 pm

      Paul, hot sauces usually last a very long time because of the acidity, but fruit-based sauces not quite as long. They can still last months, though, especially when refrigerated. There is disagreement over whether or not hot sauce should be refrigerated. I am of the school that anything can go bad, so I prefer to refrigerate homemade sauces most of the time, and always refrigerate those with fruit in them. Enjoy!

      Reply
  14. Matt says

    September 21, 2021 at 6:07 pm

    5 stars
    Which way can these be canned: water bath or pressure canner how long in the canning time

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 22, 2021 at 6:10 am

      You can do either, Matt. A water bath of 10 minutes is usually sufficient, but you may need up to 20 minutes depending on your elevation. Check your pressure canner instructions for suggested times.

      Reply
  15. Kate says

    September 19, 2021 at 2:33 pm

    Hi what are cherry peppers & cN they be substituted with something else?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 20, 2021 at 5:39 am

      Kate, see: https://www.chilipeppermadness.com/chili-pepper-types/cherry-peppers/. Red jalapenos are a good substitute.

      Reply
  16. Kris Newman says

    September 15, 2021 at 3:33 pm

    5 stars
    I decided to grow Ghost Peppers this year. First pepper off the plant I made this hot sauce. Amazing flavour not just hot but packs a lot of flavour as well. Will definitely be making it again and again!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 16, 2021 at 5:41 am

      Outstanding! Thanks, Kris!

      Reply
  17. Russell says

    September 01, 2021 at 8:53 am

    5 stars
    Hi Mike,
    Great Recipe! I love the pairing of spicy and fruity.
    I would like to incorporate Bourbon into the hot sauce. Do you think I could substitute bourbon for some , or all of the vinegar? Any thoughts or suggestions?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 01, 2021 at 9:03 am

      Hey, Russell. Thanks! Bourbon would be GREAT here. I would simmer it a bit with the other ingredients. You can replace some of the vinegar to your preference.

      Reply
  18. Alex says

    August 06, 2021 at 5:32 pm

    5 stars
    Just tried this recipe with 4 tablespoons of Trinidad scorpion powder and 2 tablespoons of carolina reaper powder instead of the ghost and cherry peppers. Wow! Love the sweetness and packs a punch! Definetly going to keep this recipe

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 07, 2021 at 7:44 am

      Awesome, Alex! Very nice! I appreciate it.

      Reply
  19. Andrew DelliPaoli says

    July 23, 2021 at 5:49 pm

    5 stars
    I used 3 home grown scorpion peppers instead of the ghost pepper and skipped the cherry peppers. Otherwise I followed this exactly and it's fantastic. Brings the heat but the flavor of the tropical fruit brings it together really well.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 24, 2021 at 7:05 am

      Nice! That'll bring some awesome heat, Andrew! Love it.

      Reply
  20. Chris W says

    June 08, 2021 at 12:56 pm

    5 stars
    An outstanding recipe that I've made twice now. Both times I've made a double batch and use at least 6 ghost peppers and anywhere from 5 to 10 habaneros and omitted the cherry peppers. Additionally, I used equal parts pineapple and mango and since I like a thicker consistency I only add half of the water. The flavor is delightful however it packs quite a punch. Everyone who's tried it loves it.

    For my next batch, I'm going to experiment with smoked paprika and smoked sea salt. Thank you for a great recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 08, 2021 at 1:00 pm

      Awesome, Chris. Glad to hear it. I love that you can really change it up in so many ways. Definitely a good one!

      Reply
  21. Benjamin R Tillson says

    January 18, 2021 at 3:17 pm

    I have 3 dried ghost peppers from a friend and have been looking for what to use them with. I would like to use this recipe and make a wing sauce but did you use fresh or dried peppers. Is there a tangible difference? What would you recommend?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 18, 2021 at 4:27 pm

      Benjamin, I used fresh peppers for this recipe, but you can use dried. You just need to rehydrate them. Check out my post on How to Make Hot Sauces from Dried Pods. https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/ I hope this helps. Let me know how it turns out for you.

      Reply
  22. Marc says

    December 17, 2020 at 7:39 am

    5 stars
    Just tried today - fantastic. Made a few changes, added apple juice(1/2 cup), no cilantro, and upped the peppers to 5 ghost peppers (no cherry peppers). Also changed the vinegar to apple cider vinegar. Let simmer down for 45 minutes to evaporate extra liquid. Packs a punch but has an amazing taste. Thanks for the recipe.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 17, 2020 at 8:04 am

      Thanks, Marc! I love the updates! Very nice. Glad you enjoyed it.

      Reply
  23. Chris says

    November 16, 2020 at 12:23 pm

    5 stars
    I made this sauce last night and it’s amazing!

    I hadn’t got Ghost peppers so I used 3 Yellow Nagas. I wish I could put a photo here of how it came out because the colour is great.

    Thanks again for sharing your knowledge.

    All the best,

    Chris (UK)

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 17, 2020 at 8:46 am

      Awesome, Chris! Super happy to be helpful!!

      Reply
  24. Dave says

    November 11, 2020 at 2:49 pm

    If I was going to do this using fermented ghost peppers could you give me an idea on how much I would increase the ghost pepper proportion as it seems like fermenting kind of dials the peppers back a bit?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 11, 2020 at 2:54 pm

      Dave, there is only 1 ghost pepper in this particular recipe (though you could easily use more), so I would use 1 tsp of mash to start. You can always increase to taste from there. Heck, I could see this recipe with 1 cup of ghost pepper mash. Talk about flavor and heat! Let me know how it goes for you.

      Reply
  25. Danny Herro says

    October 27, 2020 at 6:58 pm

    5 stars
    So I decided to double the recipe and instead of Ghost Peppers I used Carolina Reapers and substituted mangos for cherrys and I didn't use any cherry peppers. I also put 5 reapers in the sauce. My question is what can I add to make it more of like a marinade sauce for wings? The texture I got from the recipe was more like a liquidy salsa which I am happy with but I would like to turn some of it into something I can use for wings. I was wondering if I added corn syrup to it, would that make it more like wing sauce marinade?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 28, 2020 at 2:53 pm

      Sounds great, Danny. If you'd like to thicken it, you can process it with more peppers or simmer it to remove some of the liquid, then process it a bit more. Adding corn syrup could thicken it a bit, but could get fairly sweet. Simmering with a bit of corn starch slurry will thicken it a bit. Also, simmer with some melted butter for more like a wing sauce (Buffalo style). If you'd like it thinner, I would just add more vinegar or a bit of water. Let me know how that goes.

      Reply
  26. TJ Sennott says

    October 15, 2020 at 8:03 pm

    5 stars
    Used 7 pot and reapers for this. Very very good, and the second from your site I've made. Absolutely stellar stuff! Finally found my home in the pepper world.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 16, 2020 at 8:23 am

      Excellent!

      Reply
  27. Joe D says

    October 04, 2020 at 8:39 pm

    5 stars
    This hot sauce is SO GOOD! I made it twice, one original and one with 2 ghost peppers instead of one. The normal recipe yielded 2 5oz bottles and the double pepper recipe yielded 2 and a half 5oz bottles. This tastes so good and I’m so excited to use this on everything!

    Reply
  28. Morgan B. says

    September 16, 2020 at 10:33 pm

    5 stars
    Aye, the only pepper plant I could score this year was a Carolina Reaper. I used 3 in this recipe cause I’m trying to use them all up. It’s good....sure, my tongue is numb but I can taste what the sauce SHOULD taste like! I’m enjoying your website, thank you.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 17, 2020 at 6:23 am

      Excellent, Morgan! Yeah, those will bring the heat!!!

      Reply
  29. Matt Hagerty says

    August 17, 2020 at 8:25 am

    I ended doubling the amount of mango, 1 cup of Vinegar and 1/2 cup of water (added more of each towards the end to thin it out a bit). Most importantly, I used 2 chocolate habaneros instead of the cherry, it kicked up the heat and added that nice smokey/earthy element! Tastes amazing!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 17, 2020 at 8:48 am

      Perfect, Matt! I love the updates! Glad you enjoyed it.

      Reply
  30. Dwayne says

    August 07, 2020 at 9:07 am

    Love your recipes . Mike. I can’t source any fresh cherry peppers in my area currently but was thinking if using the pickled cherry peppers you commonly see on the olive bar in grocery stores. Thoughts?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 10, 2020 at 7:33 am

      Dwayne, you can certainly pickle them just like that, but I don't have a direct source for buying them. You can try growing them or check Facebook groups for peppers. Also, try some similar pepper substitutes. Good luck!!

      Reply
  31. Michele Pompa says

    June 14, 2020 at 5:48 am

    5 stars
    Hot sauce was a huge success. Nice level of heat. I liked how the fruit tamed the heat without totally killing the burn. Nice balance. The only change I made was substituting the 2 cherry peppers for 2 habanero peppers. Can't wait to make again. Didn't last long!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 14, 2020 at 12:00 pm

      Great to hear, Michele! Glad you enjoyed it!

      Reply
  32. Gabriele caruso says

    June 08, 2020 at 2:29 am

    5 stars
    Would adding more than 1 ghost pepper spoil the balance and flavour

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 08, 2020 at 6:37 am

      Not at all, Gabriele. It would bring in a nice level of heat and flavor! Adjust to your own personal preference. Enjoy!

      Reply
  33. Peter says

    January 07, 2020 at 2:27 pm

    Can you use Adjuma peppers for this instead of ghost peppers?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 07, 2020 at 2:35 pm

      Peter, yes, you can realistically use any pepper you'd like to make this sauce.

      Reply
  34. Brian Schmidt says

    December 09, 2019 at 10:53 am

    5 stars
    This is one of the best hot sauce recipes, my wife loves it. It's not to hot for her and has a wonderful taste. You can drizzle it over a variety of foods to add a little bit of heat. Thanks for sharing this one Mike.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 09, 2019 at 1:04 pm

      Thanks, Brian! I'm glad you enjoyed this one. Thanks for the comments!

      Reply
  35. Brendan Roe says

    November 23, 2019 at 7:29 pm

    Made a bath of this about a month ago and it was awesome! It's about gone unfortunstely, so time to make some more! I fried up some wings this afternoon and took a few hot sauces I've made, including this one, added some butter to each of them and simmered them in individual pans to use for wing sauce. This sauce is awesome on anything. Best wings I've ever had! (I used 6 ghost peppers when I made mine. Perfect!)

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 25, 2019 at 7:18 am

      Thanks, Brendan! Sounds wonderful! I love it.

      Reply
  36. Michele Poy says

    October 28, 2019 at 3:33 pm

    5 stars
    I just finished making a batch. I tripled the ingredients. It made three jars. When it simmered for ten minutes, I took one third of the mixture and added roasted tomatillo’s. Simmered both batches for another ten minutes. This stuff is amazing! Super Hot! But very good! The batch without the tomatillos was a bit sweeter. Great recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 29, 2019 at 7:07 am

      Excellent, Michele! I love it! Nicely done with the tomatillos!

      Reply
  37. Dylan says

    September 16, 2019 at 1:55 pm

    In the process of making right now wish me luck!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 16, 2019 at 1:58 pm

      Good luck, Dylan! Shoot over any questions you have. I hope you enjoy it.

      Reply
  38. Dave says

    August 08, 2019 at 2:21 pm

    4 stars
    Just made this for the first time. I had no reapers so I used what I had to hand, 6 large scotch bonnets. (I do love those). I love the flavour and a nice little afterburn, not as hot as I had hoped but then I did swap the chillies. Can't see this one lasting long! 🙂

    Reply
    • Dave says

      August 08, 2019 at 2:46 pm

      Just a question, only 1 ghost chilli? Is that correct?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 08, 2019 at 2:54 pm

        Dave, you can easily include more ghost peppers in this hot sauce. Let me know how it turns out for you.

        Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 08, 2019 at 2:54 pm

      Thanks, Dave. Yes, Scotch Bonnets are only about a third as hot as the ghost pepper, so you definitely won't achieve that level of heat. Glad you enjoyed it.

      Reply
  39. Paul says

    June 07, 2019 at 6:43 am

    5 stars
    Great website! Is the paprika powder smoked?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 07, 2019 at 12:18 pm

      Paul, you can use smoked paprika if you'd like, or just use regular paprika. Either will work.

      Reply
  40. Garry says

    January 20, 2019 at 5:47 am

    5 stars
    I made this and it turned out great. I changed it slightly, I used only 2 ghost chilli's. I added a small carrot, 1/2 a capsicum, more pineapple and mango. The flavour is delicious, a slow warmth but not instant heat. Going to use a few more ghost chillies next time, added with some haberneros and maybe some jalapenos. Thanks for sharing your recipes and knowledge, this is my go to site for anything chilli related.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 20, 2019 at 9:20 am

      Excellent, Garry! Thanks! I love keeping it spicy.

      Reply
  41. Brandon says

    November 01, 2018 at 11:19 am

    4 stars
    I was wondering, do you add garlic and butter to it to make wing sauce? It still doesn't seem to have the right consistency

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 01, 2018 at 11:46 am

      5 stars
      Brandon, you'd want to use more of a Louisiana style hot sauce for making a wing sauce with butter, as you are correct, it's about the the consistency.

      Reply
      • Brandon says

        November 01, 2018 at 12:53 pm

        How would I turn it into a wing sauce or do you not know?

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          November 01, 2018 at 1:13 pm

          Brandon, I would strain the sauce to keep it as thin as possible and heat it to reduce some of the liquid content, so it is slightly thicker, then melt in the butter and add garlic. Simmer it until you have the consistency you prefer. Let me know how it turns out for you.

          Reply
  42. Matt says

    October 28, 2018 at 11:09 am

    5 stars
    Made a double batch and gave a few jars away turned out amazing. Hardly any heat after it sits but the flavor is incredible thank you for the wonderful recipes

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 28, 2018 at 11:24 am

      Great, Matt! Thanks!!

      Reply
  43. Joakim says

    October 25, 2018 at 10:15 am

    5 stars
    Made it with a Carolina Reaper cause that's what I had, and I didn't even find distilled vinegar here in sweden(not googling about the acidity either) so I used regular white vinegar. Didn't find any cherry peppers anywhere so used a similar sweet snack pepper. Also forgot to buy fresh cilantro so put some dried in there :P. These things aside from my part, damn what a good sauce 😀 Gonna try making it with the intended ingredients next time!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 25, 2018 at 11:18 am

      Excellent, Joakim! Glad it turned out for you! Enjoy.

      Reply
  44. Frank says

    October 24, 2018 at 8:04 pm

    5 stars
    If you're afraid that the ghost pepper will be too spicy, you're in for a pleasant surprise. I like spicy, so I added two of my largest, home grown peppers and it's still pretty tame. Nevertheless, I love the flavors. It begs to be poured over anything. Next time I will double the ingredients.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 24, 2018 at 10:01 pm

      Awesome, Frank! Thanks!

      Reply
  45. Jessica says

    October 16, 2018 at 11:30 am

    Do you recommend seeding the peppers first?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 17, 2018 at 6:04 am

      Jessica, it's your choice. I usually don't, but removing the seeds can result in a smoother sauce.

      Reply
  46. Christian says

    September 30, 2018 at 9:46 am

    5 stars
    Absolutely thrilled to have found your website - I have already shared it quite a few times. Where I come from (Denmark, Europe), the hot sauces available in stores pack no heat (even those with names like death cry and edible flame) and they taste modtly like vinegar.
    This was the first recipe I tried, and it was great. The sweetness and proper heat without killing the taste was spot on.
    However, I gave a sample to my thai friend. She thanked me for the smoothie and drank the lot straight out of the jar.
    So, I might just increase the heat next time!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 01, 2018 at 12:38 pm

      That's great, Christian. I appreciate it! The pineapple definitely tamps down the overall heat, so you can easily include more ghost peppers or hotter, or even some spicy chili powder. Enjoy!

      Reply
  47. Robert Knox says

    September 08, 2018 at 7:40 am

    5 stars
    can I ferment this recipe? (unsure about the pineapple)
    I have made several of your fermented hot sauce recipes and they are wonderful!!
    Thank you!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 08, 2018 at 8:11 am

      Robert, yes, you can ferment pineapple. No problem. I'm glad you are enjoying the recipes! Let me know how it turns out for you.

      Reply
  48. Ryan l says

    August 31, 2018 at 11:14 am

    I really loved this recipe. The only thing I would change is using sweet peppers instead of ghosts and chocolate milk instead of vinegar
    Ps ...love all the posts

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 31, 2018 at 12:59 pm

      Thanks, Ryan. I honestly would have never thought of chocolate milk for this! Interesting.

      Reply
  49. Jake Trauernicht says

    August 28, 2018 at 2:15 pm

    Mike,

    How much sauce does this recipe make?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 28, 2018 at 2:28 pm

      Hi, Jake. This should make you about 2-2.5 cups of hot sauce. You can increase or decrease the amount of water to fit your desired consistency. Enjoy!

      Reply
  50. Joey K. says

    July 15, 2018 at 6:38 am

    5 stars
    Love this sauce. One of the best I've ever had. Keep up the great work.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2018 at 6:46 am

      5 stars
      Thanks, Joey! I love it!

      Reply
  51. Lesley says

    July 08, 2018 at 1:11 am

    4 stars
    I substituted the cherry peppers (hard to source in Australia) for jalapeños to add a bit more spice to all that sweetness and got rave reviews.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 08, 2018 at 6:40 am

      Thanks, Lesley. Super happy it got rave reviews.

      Reply
  52. mike says

    October 29, 2017 at 2:31 pm

    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.

    Reply
  53. Katie says

    September 01, 2017 at 5:31 pm

    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.

    Reply
    • Phil says

      July 13, 2018 at 5:04 am

      5 stars
      Virginia?

      Reply
  54. Ashley says

    September 01, 2017 at 12:25 am

    5 stars
    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.

    Reply
  55. Ashley says

    August 25, 2017 at 4:55 am

    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.

    Reply
  56. Bob says

    August 03, 2017 at 10:35 pm

    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....

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2018 at 6:45 am

      5 stars
      You're very welcome, Bob!!

      Reply
  57. Scott Layman says

    July 31, 2017 at 3:56 pm

    5 stars
    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.

    Reply
  58. Jessica says

    July 25, 2017 at 3:58 am

    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.

    Reply
  59. Nick says

    May 09, 2017 at 10:54 am

    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.

    Reply
  60. Billy says

    December 28, 2016 at 3:00 am

    How much sauce does this make in ounces?

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

    Reply
  61. Peter says

    December 24, 2016 at 1:39 am

    Hi,

    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?

    Thanks!

    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.

    Reply
  62. Mike C says

    September 11, 2016 at 10:02 am

    5 stars
    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.

    Reply
  63. Mike C says

    September 10, 2016 at 10:30 am

    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.

    Reply
  64. Craig says

    September 10, 2016 at 1:54 am

    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.

    Reply
  65. Bob McLeod says

    August 27, 2016 at 3:29 pm

    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2018 at 6:44 am

      5 stars
      That's great, Bob. I love that it's such a versatile recipe. Easily adaptable!

      Reply
  66. Thomas says

    August 23, 2016 at 5:01 am

    5 stars
    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".

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2018 at 6:43 am

      5 stars
      That's great, Thomas. I love to hear this.

      Reply
  67. Matthew says

    August 21, 2016 at 8:43 pm

    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.

    Reply
  68. david says

    May 05, 2016 at 9:42 pm

    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.

    Reply
  69. Shermaine says

    May 03, 2016 at 10:10 pm

    How long does it last?? 2 weeks??

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

    Reply
  70. Nicole says

    April 21, 2016 at 6:57 pm

    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2018 at 6:43 am

      5 stars
      Thanks, Nicole!!

      Reply
  71. Nicolas says

    January 30, 2016 at 2:24 am

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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2018 at 6:42 am

      5 stars
      Nicolas, absolutely. Habaneros would be great for this.

      Reply
  72. mike says

    January 15, 2016 at 12:52 am

    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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2018 at 6:42 am

      5 stars
      Mike, Yes, you can easily store this in the fridge a few weeks. The vinegar acts as a preservative.

      Reply
  73. Dru says

    January 05, 2016 at 12:32 am

    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 upcherry peppers. They are all good.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2018 at 6:42 am

      5 stars
      That's GREAT, Dru. Thanks!

      Reply
  74. Dru says

    January 05, 2016 at 12:30 am

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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2018 at 6:41 am

      5 stars
      Awesome!!!

      Reply
  75. Joanne says

    November 22, 2015 at 7:48 am

    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2018 at 6:41 am

      5 stars
      Joanne, yes, you can easily double this recipe. It should make you a couple bottles.

      Reply
  76. mark says

    October 29, 2015 at 9:48 pm

    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.

    Reply
  77. Rhonda says

    September 05, 2015 at 5:36 pm

    CoUld you can this?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2018 at 6:40 am

      5 stars
      Rhonda, yes, this can be preserved by canning. Just be sure to follow proper canning procedures.

      Reply
  78. Wafa Hozien says

    July 23, 2015 at 1:56 pm

    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2018 at 6:40 am

      5 stars
      Great! Thanks, Wafa!

      Reply

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