After my first year of growing golden ghost peppers, I still had about 60 ghost peppers left over. I had previously made a batch of pumpkin hot sauce, but I decided to go for a more tropical taste with this batch.
I like to match my hot sauces with some sort of fruit or vegetable. I hadn't done many fruit base hot sauces before, and this sauce come out good, but it has some room for improvement!
This recipe yielded 50 bottles of pineapple mango ghost pepper sauce:
I started off by chopping up the onions, ghost peppers, garlic, and ginger. I recommend being safe rather than sorry and wearing eye protection for this part!
I then sauteed the onions, peppers, garlic, and ginger until cooked, which was about 15-20 minutes. While this was happening I was also chopping up the mango and pineapple.
After 15-20 of sauteing the vegetables and peppers, I put scoops of the vegetables, fruit, and cups of the liquid into a Vitamix (or blender). It doesn't matter which liquids you put in the blender because they will all be mixed into one pot in the next step.
It took me about four Vitamix mixes before all of the liquids and solids were mixed together. I put it all in a large pot and brought the hot sauce up to a simmer (180 degrees) for about 20 minutes. It was at this point that I began adding salt, sugar, and lemon juice as I thought fit. While it was simmering I was also boiling the hot sauce bottles to sanitize them before they were filled with hot sauce.
After that, I took a sanitized funnel and poured the hot sauce into each sanitized bottle.
After it was all said and done, I thought the hot sauce was really tasty and it was noticeably fruity. The hot sauce had a medium heat to it, but it might have been a bit too liquidy.
I hope some of our followers try out this recipe or alter it. If you do, be sure to comment below and share how it came out!