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
Ole says
Love the site 🙂
Have you had any experiments with making Hot Sauces from Bananas, or Blackcurrant?
Keep making interesting articles!
Mike Hultquist says
Thanks, Ole! I've made sauces that include banana, like Mexican mole, but not a hot sauce. I'm sure you can do it, but would have to play with the amounts and ratios, and would likely need some straining. Curious! I may need to try this soon.
Ole says
You're welcome 🙂
Yeah i am curious how such a thing would turn out 🙂 I will keep an eye on the site and see if you get around to try it out 🙂
Keep up the good work! ♥
Gerard Walker says
Hi Mike.
Just made your recipe. Love how it came out.
Only alteration I made was (as I have a plant growing in my garden) was 3 Scorpion Chillies in leu of the Ghost Pepper.
Must try to grow some Ghost peppers.
The Coriander is an essential to this recipie....just makes it!
Can't wait to try this as a glaze on some BBQ chicken.
Mike H. says
Thank you, Gerald. It will be an amazing glaze - let me know when you do try it with bbq chicken. Enjoy!
Jamie Kaigler says
I made this yesterday and the flavor was great. I have a few ghost peppers left from my last harvest of the season I will be trying a couple of other recipes.
Mike H. says
Sounds like a plan to me, Jamie. Enjoy!
Kirk says
I don’t have a pepper garden, so wherbe able to source the variety of peppers needed to make these awesome sauces of yours?
Mike H. says
Hey, Kirk. Try your local farmers' markets or grocery stores. If you can't find them there, consider buying them online - Amazon, for example. See if it works.
Alexis says
Hey! How long is the sauce good for in the fridge??
Mike H. says
Alexis, it should keep a few months easily in the fridge, or even longer.
Patrick says
What if you want to use 25 ghost peppers
Mike Hultquist says
You can use more, though that's a lot more. Check out these recipes as baselines:
https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/ghost-pepper-hot-sauce-recipe/
https://www.chilipeppermadness.com/recipes/roasted-ghost-pepper-sauce/
Gail says
This is yummy! I can taste all the ingredients. It is sweet and hot, but not overpowering. It lingers (that's a good thing). The only change I made was to use smoked paprika. If I could eat dairy, I would put this on vanilla ice cream. Instead, I will be putting it on my grilled tilapia (fish) this evening. A big THANK YOU for the recipe.
Mike Hultquist says
Awesome to hear, Gail! Very happy you're enjoying it!
Torben says
Hi Mike.
I have today tried to make my own version of your Pineapple - Mango Ghost Pepper Hot Sauce.
I have used Pineapple from a can and combined it with 6 Trinidad Moruga Scorpion Yellow.
The taste was fruity and a little bit strong, but good.
In the following weekend I will try to make more your chili sauce receip with cilandro and Scotch Bonnet Yellow, Habanero Red and Yellow
Mike Hultquist says
Boom! Sounds awesome, Torben! Great combo.
Angel says
I only have some frozen pineapple chunks would that work? also why use oil to cook the peppers and fruit? could I just add it to a pan with the vinegar would it turn out same? just worried about the oil affecting the ph and shelf life of the sauce. New to sauces
Mike Hultquist says
Angel, yes, frozen pineapple would be great here. Also, yep, you can just simmer the fruit in vinegar. I do that with a lot of recipes and it works perfectly.
Kevin says
I’ve been making this recipe for a few years now. I’ll make a triple batch just to accolade everybody who has requested a bottle.
Mike Hultquist says
Outstanding! Thanks, Kevin!
Kathy says
So, when you triple the recipe, it doesn’t make it triple the heat?
J says
They are tripling the recipe, so it makes 3 times as much...? The spice level would be the same
wayne says
are you able to can this recipe
Mike Hultquist says
Wayne, you can, though check the acidity. Shoot for 3.5 or lower for home canning with the water bath method. You may need to add more vinegar or citrus.
Amy says
I never usually comment on a recipe I try, but I had to comment here, as this may be one of my most favorite recipes I have acquired over the years. I grew a ghost pepper plant for the first time, and had no idea what to do with all my peppers.
Luckily I found this recipe, as it was a hit with my family, my picky husband (who can't stop eating it with chips), and even the neighbors. we found it goes nicely on scrambled eggs, to give them a little heat.
I couldn't find cherry peppers so I used jalapeños and it turned out with the right amount of heat.
Mike Hultquist says
Thanks so much, Amy! Awesome! Glad you enjoyed it!
Amanda says
I just got done making this. I could not find cherry peppers so I used 1 jalapeño and 1 red Serrano that I had growing in my garden. I also added 1/2 tsp extra sugar and this hot sauce is delicious. I was worried about making this because ghost peppers are really hot but I am really impressed by the outcome of it. It's sweet with a kick and it's delicious. Thank you for this recipe!
Mike H. says
You are very welcome, Amanda - enjoy!
Kathy Hayes says
I have a question concerning doubling the recipe. I’m afraid if I double it, will it make it too hot, what with 2 ghost peppers and 4 cherry peppers? Thanks for all of your recipes! They are all delicious!
Mike Hultquist says
Thanks, Kathy. If you're concerned about being too hot, you can replace some of the peppers with milder peppers. Let me know how it goes.