Pineapple Mango Ghost Pepper Hot Sauce Recipes

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PINEAPPLE-MANGO GHOST PEPPER HOT SAUCE - RECIPE



Pineapple-Mango Ghost Pepper Hot Sauce - Recipe image

A sweet and spicy hot sauce recipe made with fiery ghost peppers, fresh mango, citrusy pineapple and more, perfect for chicken or fish.

Provided by Mike Hultquist

Categories     Main Course

Time 30m

Number Of Ingredients 11

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

Steps:

  • 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!

Nutrition Facts : Calories 5 kcal, ServingSize 1 serving

PINEAPPLE GHOST CHILI SAUCE



Pineapple Ghost Chili Sauce image

Serious Sweet Pain! Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. That's 3 times hotter then the habanero! Gloves are a must when preparing the ghost chili's. Check here for bottling the sauce http://www.leeners.com/hotsauce-about-bottling.html here for the bottles http://www.leeners.com/condiments-bottling.html I filled 6 Woozy bottles with the fitments droppers. It may have to be removed for easier pouring. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder.

Provided by Rita1652

Categories     Sauces

Time 50m

Yield 4 cups, 360 serving(s)

Number Of Ingredients 14

16 ounces pineapple, cubed
4 ghost chili
1 small onion, 6 ounces cubed
1 carrot, 3 ounces rough chopped
1 ounce golden raisin, 1/4 cup
4 garlic cloves, 1 ounce
1 lime, zest and meat the white pith discarded
1/2 ounce ginger, rough chopped
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 cup sugar
1 tablespoon salt
1 1/2 cups vinegar

Steps:

  • Place all but the vinegar in a food processor and pulse till pureed. Add to pot with vinegar and cook 15 minutes. If needed blend again for a smooth sauce.
  • Fill hot sauce into sterilized hot bottles or jars.
  • Place in a hot water bath for 10 minutes.
  • Let age for at least 1 week.

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