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.
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.
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
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
Nutrition Information
Eric says
This came out great! Made it yesterday. Should it be refrigerated once bottled?
Mike Hultquist says
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.
Kris Newman says
I wonder if you could substitute reapers for the ghost peppers? Can not find a great reaper recipe.
Mike Hultquist says
Absolutely, Kris! Go for it! Really, you can sub in Reapers for many of my recipes. Enjoy.
Lee says
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
Michael Hultquist - Chili Pepper Madness says
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!
Elsa says
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.
😀
Michael Hultquist - Chili Pepper Madness says
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.
Paul says
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?
Michael Hultquist - Chili Pepper Madness says
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!
Matt says
Which way can these be canned: water bath or pressure canner how long in the canning time
Michael Hultquist - Chili Pepper Madness says
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.
Kate says
Hi what are cherry peppers & cN they be substituted with something else?
Michael Hultquist - Chili Pepper Madness says
Kate, see: https://www.chilipeppermadness.com/chili-pepper-types/cherry-peppers/. Red jalapenos are a good substitute.
Kris Newman says
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!
Michael Hultquist - Chili Pepper Madness says
Outstanding! Thanks, Kris!
Russell says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Alex says
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
Michael Hultquist - Chili Pepper Madness says
Awesome, Alex! Very nice! I appreciate it.
Andrew DelliPaoli says
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.
Michael Hultquist - Chili Pepper Madness says
Nice! That'll bring some awesome heat, Andrew! Love it.
Chris W says
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!
Michael Hultquist - Chili Pepper Madness says
Awesome, Chris. Glad to hear it. I love that you can really change it up in so many ways. Definitely a good one!
Benjamin R Tillson says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Marc says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Marc! I love the updates! Very nice. Glad you enjoyed it.
Chris says
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)
Michael Hultquist - Chili Pepper Madness says
Awesome, Chris! Super happy to be helpful!!
Dave says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Danny Herro says
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?
Michael Hultquist - Chili Pepper Madness says
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.
TJ Sennott says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent!
Joe D says
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!
Morgan B. says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent, Morgan! Yeah, those will bring the heat!!!
Matt Hagerty says
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!
Michael Hultquist - Chili Pepper Madness says
Perfect, Matt! I love the updates! Glad you enjoyed it.
Dwayne says
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?
Michael Hultquist - Chili Pepper Madness says
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!!
Michele Pompa says
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!
Michael Hultquist - Chili Pepper Madness says
Great to hear, Michele! Glad you enjoyed it!
Gabriele caruso says
Would adding more than 1 ghost pepper spoil the balance and flavour
Michael Hultquist - Chili Pepper Madness says
Not at all, Gabriele. It would bring in a nice level of heat and flavor! Adjust to your own personal preference. Enjoy!
Peter says
Can you use Adjuma peppers for this instead of ghost peppers?
Michael Hultquist - Chili Pepper Madness says
Peter, yes, you can realistically use any pepper you'd like to make this sauce.
Brian Schmidt says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Brian! I'm glad you enjoyed this one. Thanks for the comments!
Brendan Roe says
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!)
Michael Hultquist - Chili Pepper Madness says
Thanks, Brendan! Sounds wonderful! I love it.
Michele Poy says
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!
Michael Hultquist - Chili Pepper Madness says
Excellent, Michele! I love it! Nicely done with the tomatillos!
Dylan says
In the process of making right now wish me luck!
Michael Hultquist - Chili Pepper Madness says
Good luck, Dylan! Shoot over any questions you have. I hope you enjoy it.
Dave says
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! 🙂
Dave says
Just a question, only 1 ghost chilli? Is that correct?
Michael Hultquist - Chili Pepper Madness says
Dave, you can easily include more ghost peppers in this hot sauce. Let me know how it turns out for you.
Michael Hultquist - Chili Pepper Madness says
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.
Paul says
Great website! Is the paprika powder smoked?
Michael Hultquist - Chili Pepper Madness says
Paul, you can use smoked paprika if you'd like, or just use regular paprika. Either will work.
Garry says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent, Garry! Thanks! I love keeping it spicy.
Brandon says
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
Michael Hultquist - Chili Pepper Madness says
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.
Brandon says
How would I turn it into a wing sauce or do you not know?
Michael Hultquist - Chili Pepper Madness says
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.
Matt says
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
Michael Hultquist - Chili Pepper Madness says
Great, Matt! Thanks!!
Joakim says
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!
Michael Hultquist - Chili Pepper Madness says
Excellent, Joakim! Glad it turned out for you! Enjoy.
Frank says
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.
Michael Hultquist - Chili Pepper Madness says
Awesome, Frank! Thanks!
Jessica says
Do you recommend seeding the peppers first?
Michael Hultquist - Chili Pepper Madness says
Jessica, it's your choice. I usually don't, but removing the seeds can result in a smoother sauce.
Christian says
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!
Michael Hultquist - Chili Pepper Madness says
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!
Robert Knox says
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!!
Michael Hultquist - Chili Pepper Madness says
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.
Ryan l says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Ryan. I honestly would have never thought of chocolate milk for this! Interesting.
Jake Trauernicht says
Mike,
How much sauce does this recipe make?
Michael Hultquist - Chili Pepper Madness says
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!
Joey K. says
Love this sauce. One of the best I've ever had. Keep up the great work.
Michael Hultquist - Chili Pepper Madness says
Thanks, Joey! I love it!
Lesley says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Lesley. Super happy it got rave reviews.
mike says
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.
Katie says
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.
Phil says
Virginia?
Ashley says
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.
Ashley says
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.
Bob says
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....
Michael Hultquist - Chili Pepper Madness says
You're very welcome, Bob!!
Scott Layman says
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.
Jessica says
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.
Nick says
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.
Billy says
How much sauce does this make in ounces?
REPLY: Billy, this should make close to 20 ounces or so. -- Mike from Chili Pepper Madness.
Peter says
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.
Mike C says
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.
Mike C says
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.
Craig says
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.
Bob McLeod says
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.
Michael Hultquist - Chili Pepper Madness says
That's great, Bob. I love that it's such a versatile recipe. Easily adaptable!
Thomas says
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".
Michael Hultquist - Chili Pepper Madness says
That's great, Thomas. I love to hear this.
Matthew says
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.
david says
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.
Shermaine says
How long does it last?? 2 weeks??
REPLY: This should last about a month in the fridge. -- Mike from Chili Pepper Madness.
Nicole says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Nicole!!
Nicolas says
Could I substitute the ghost pepper for a few habarneros? REPLY: Nicolas, absolutely. Habaneros would be great for this. -- Mike from Chili Pepper Madness.
Michael Hultquist - Chili Pepper Madness says
Nicolas, absolutely. Habaneros would be great for this.
mike says
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
Michael Hultquist - Chili Pepper Madness says
Mike, Yes, you can easily store this in the fridge a few weeks. The vinegar acts as a preservative.
Dru says
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.
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Dru. Thanks!
Dru says
I always double this recipe, as everybody keeps asking me to make more!
Michael Hultquist - Chili Pepper Madness says
Awesome!!!
Joanne says
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.
Michael Hultquist - Chili Pepper Madness says
Joanne, yes, you can easily double this recipe. It should make you a couple bottles.
mark says
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.
Rhonda says
CoUld you can this?
Michael Hultquist - Chili Pepper Madness says
Rhonda, yes, this can be preserved by canning. Just be sure to follow proper canning procedures.
Wafa Hozien says
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.
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Wafa!