Make your own sweet and VERY spicy hot sauce at home with this recipe, which includes flaming ghost pepper chiles, sweet pineapple, pear, honey and seasonings. Ideal for pork, duck, or chicken.
Ghost Pepper-Pineapple-Pear Hot Sauce Recipe
Once again it's a HOT SAUCE sort of day in the Chili Pepper Madness household. Did you know we actually do not need a reason to have a hot sauce day in our home?
Perhaps not, though I'm sure it is most likely obvious to you by now that I have a personal obsession with hot sauce and all things spicy.
#HotSauceObsession.
Truly, can't help myself. The story behind this particular hot sauce recipe is a bit strange, sort of a perfect storm of situations swirling around the drain of my brain, resulting in this particularly delicious hot sauce that, frankly, BRINGS IT!
We're talking hot sauce with GHOST PEPPERS, sweet pineapple, and pear. Yes, I said pear. Like apples, pears bring a unique flavor and consistency that thickens up the hot sauce and allows it to grab onto your food.
So! Here is the situation.
The Story Behind the Hot Sauce
We're hanging out in Florida. I LOVE Florida, but hey, I like my hot sauce, too, so one of the first things I do is start gathering ingredients to make my own for daily use.
So!
First, we're wandering through the grocery store (Fine, I was wandering, Patty was annoyed that I always take so long shopping for food) and I notice PORK is on sale. Like, ALL pork. Weird, right?
I naturally gravitated to the pork tenderloin, which is always fabulous, and snatched up a couple loins.
That baby was about to be cooked! BUT! I needed a sauce to go with it.
SO! Here I am, next "wandering" the local farmer's market where one particular table caught my eye. The PRODUCE table. Gorgeous! These guys had PEPPERS galore, so of course I picked upa large variety, including jalapeno peppers (DUH), long red fingerlings, serranos (YES!!), and, amazingly, GHOST PEPPERS.
I was like, what?? These guys have ghost peppers? Yeah, I was sold.
Of course the pineapple caught my eye, mostly because they were screaming at me. Mike! We want to come home with you! I took the one that screamed the loudest. And you know what?
PEAR. These guys had a section of pears spilled out along the table among the other fruits and vegetables, and as I stood there, I kept thinking about how perfectly pear goes with pork loin.
I literally just wrote an article for Chile Pepper Magazine
(Affiliate link! Haha! Get this magazine!) about pork called "Sweet, Sweet Swine" exploring the combination of "sweet" and "pork" and, hey! There you go.
The combination of pear, pineapple and pork tenderloin is quite ideal, my friends.
This particular hot sauce can go with more than pork, though. For me, it's a white meat sort of hot sauce. Dash it over any pork, of course, but think about chicken breast. Also, I want to try this with duck. Not a white meat, I know, but I have a feeling it would be STELLAR.
It's a simple recipe. Mine lasted a couple weeks here. I hope you enjoy it. Let me know your favorite use for it!
Check out my other Hot Sauce Recipes, too.
Sweet Ghost Pepper-Pineapple-Pear Hot Sauce Ingredients
- Pear. Chopped.
- Pineapple. Chopped.
- Ghost Peppers. Chopped.
- Apple Cider Vinegar.
- Honey.
- Basil. Dried.
- Mustard Powder.
Sweet Ghost Pepper-Pineapple-Pear Hot Sauce Ingredients - The Recipe Method
Add all the ingredients to a large pot and bring the liquids to a quick boil. Turn down the heat and simmer until the entire mixture breaks down.
Transfer to a food processor or blender and process until smooth.
Pour into sterilized containers.
You can use this immediately or let the flavors mingle a day or 2 to intensify. If you can wait that long...
Recipe Tips & Notes
- I find sauce bottles 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.
- You may process this hot sauce for longer storage - just be sure to use proper canning/jarring safety procedures.
Storage & Leftovers
It should keep a few months easily in the fridge, or even longer. 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.
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. I hope you find it helpful!
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.
Check out These Related Recipes:
- Sweet Habanero Chili Sauce
- Pineapple-Jalapeno Hot Sauce
- Ti-Malice - Haitian Creole Hot Sauce
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
- Homemade Caribbean-Style Sweet Chili Sauce
- Roasted Ghost Pepper Sauce
- Sweet Pepper Chili Sauce
- Hawaiian Chili Pepper Water
- Fresh Ghost Pepper Salsa
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
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.
Sweet Ghost Pepper-Pineapple-Pear Hot Sauce – Recipe
Ingredients
- 3 cups pear chopped
- 1 cup pineapple chopped
- 2 ghost peppers chopped
- ¼ cup apple cider vinegar
- 1 teaspoon honey
- 1 tablespoon dried basil
- 1 teaspoon mustard powder
Instructions
- Add everything to a large pot and bring the liquids to a quick boil. Turn down the heat and simmer for 20 minutes, until the entire mixture breaks down.
- Transfer to a food processor or blender and process until smooth.
- Pour into sterilized containers.
- You can use this immediately or let the flavors mingle a day or 2 to intensify.
Notes
Nutrition Information
Paul says
I had some fresh local peaches so used those in place of pears, and did 2 cup each of those and the pineapple, also subbed maple syrup for the honey. The sauce is delicious, very nice flavours. I did however use six ghost peppers, but I should have even doubled that to get the desired effect. With six it has a little kick and leaves a tingle on the lips, but was still on the mild side for my palette. The peppers I had were fresh-frozen, maybe that affected the final heat, or maybe these were just mild ghosts.
Mike Hultquist says
Paul, there are a lot of factors in why certain peppers just didn't deliver the heat, but you can definitely add in more peppers next time, or do another small batch with LOTS of peppers and combine these to get the heat you're looking for. Enjoy!
Todd L Wiley says
Thanks, Mike, that helps out a lot, I will let you know how it goes
Todd L Wiley says
Hey Mike, I am planning on doubling the recipe and omitting and adding some things and wanted your thoughts on it. I usually do recipes by weight. I want to use 2 pounds of asian pears, 1/2 to 1 pound of raspberries, and replacing dry mustard with 3-5 cardamon seeds. Also 1/2 to 1 cup of raspberry infused vinegar or a combo of apple cider and raspberry vinegar. What kind of taste does the dry mustard give? Also, do you think the ratio of the 2 fruits should be? I will be adding more honey and no basil.
Michael Hultquist - Chili Pepper Madness says
Todd, sounds reasonable here. That is a lot of pears. The raspberries can overpower, IMO, so I would watch that. Cardamom would be nice. Vinegar sounds great. Dry mustard doesn't have too much flavor, but is a good thickener. Let me know how it turns out for you.
J. Alexander says
Can you ferment these ingredients and blend them up later? Or just ferment the peppers alone and add them to the mix after?
Michael Hultquist - Chili Pepper Madness says
You can ferment the peppers and fruit together and blend later, though you'll get more activity with fruit because of the sugar content.
Virginia says
This is delicious! I used Caribbean hot peppers since that is what I had. Hot but not painful, and a nice flavor from the fruit.
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Virginia!
John Schiffgens says
Have a question. If you roast your peppers to get the "smokey" flavor; can you still used the fermented sauce method? I love hot sauce, but am in a minority at home. I like the ability to have it last a bit longer, so the fermenting method appeals to me. But i didn't know if the roasting process took away the ability to do that.
Thanks!
John
Michael Hultquist - Chili Pepper Madness says
John, smoking and roasting the peppers does kill much of the lactic acid bacteria, but no all. You can still ferment them, though you may need to use a starter or perhaps some fresh peppers to help it along if fermentation doesn't start. Let me know how it goes.
Brian Schmidt says
Made this a few weeks ago, it was not to hot. It almost tasted like apple sauce, I gave most of it away to a co-worker who really liked it. Went ahead and made a new batch but using mandarin oranges and 4 ghost peppers! This turned out awesome and will be making it again very soon as friends and co-workers love it.
Michael Hultquist - Chili Pepper Madness says
Thanks, Brian. This can have that consistency, though you can also strain it or process it more, and add in other peppers to your own heat level preference.
Hattie says
Wow. Just made this sauce, it is lovely, nice taste and the heat lingers but is gentle. Now what to do with the other chillis, got a bumper crop this year in Rhodes. Thank you for the recipe.
Hattie says
Sorry forgot to add that I added chopped mint instead of basil.
Michael Hultquist - Chili Pepper Madness says
Sounds like a GREAT addition!
Michael Hultquist - Chili Pepper Madness says
Hattie, I have a TON of recipes on the site you can refer to. If there is something specific you're looking for, let me know and I can help point something out.
Regina says
If I process in a hot water bath, how l8ng will they keep.?
Michael Hultquist - Chili Pepper Madness says
Regina, if the pH is low enough (3.5 or below for home canning), and the water bath is properly done, this can last in a cool, dark place like a pantry for a year or longer.
Rachel Jasso says
Can I use yellow mustard instead of dry or Dijon mustard ? Or can it be omitted completely?
Michael Hultquist - Chili Pepper Madness says
Rachel, yes, you can use yellow mustard, or try the recipe without it. Let me know how it turns out for you.
Gretchen Danish says
Question: do I have to had the dried basil? And can I use Carolina Reapers?Was hoping for a HOT Sweet sauce .
Michael Hultquist - Chili Pepper Madness says
Gretchen, you can easily omit the basil and yep, use Reapers instead. Let me know it turns out for you.
Rick massie says
Recipe sounds great, love the idea of using pear instead of mango. My concern is the shelf like, I make my sauce in larger quantities. What can I do to extend the life. Can you bath them in your jars for better preservation?
Michael Hultquist - Chili Pepper Madness says
Rick, yes, you can process the sauce in jars in a water bath for longer keeping. Check the ph of the finished hot sauce. If it's 4.0 or below, it should be fine and should last quite a while without processing, though I think it is best to keep it covered in the fridge for longer keeping. I hope this helps.
Radu says
Just sterilise your jars before sealing and you should be ok, it works with most foods. As an extra safety measure you can use some aspirin (salicil-acetilic acid), you only need small quantities and it acts like a great preservative.
col says
this is a great recipe. used one carolina reaper and one smoked ghost pepper.
fantastic resource you have here.
Michael Hultquist - Chili Pepper Madness says
Thanks, Col! Glad you liked it. I love the addition of the reaper.
Chad says
How much does this make? My Habs Ghosts are starting to ripen.
First time growing Ghosts, and I'm looking forward to using them.
Thanks,
Chad.
Michael Hultquist - Chili Pepper Madness says
Chad, this makes about 4 cups or so of final hot sauce. Good luck!
Mike says
I have Carolina reapers growing in the garden. I’d like to make this recipe. Go with one reaper as a sub for 2 ghosts?
Michael Hultquist - Chili Pepper Madness says
Mike, you could use both Reapers, or just use one and sub in something milder or even some extra pineapple if you need more substance.
Russell says
Heya, do you leave the seeds in?
REPLY: Russell, yes, I do, though you can remove them if you wish. -- Mike from Chili Pepper Madness.
Ben says
Can you use persimmons as a replacement for the pears?
REPLY: Ben, sure thing. Give it a try and let me know how it turns out for you. -- Mike from Chili Pepper Madness.
Keesha says
Can I switch out the ghost peppers for another less heat pepper
REPLY: Keesha, yes, you can use milder peppers. Go with habanero, or even milder sweet peppers. -- Mike from Chili Pepper Madness.