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
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.