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.
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!
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.
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 - 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
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!