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
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.