Pineapple, Mango, Ghost Pepper Hot Sauce

[gary s]

If you like Mango's and Pineapple this is a great hot sauce Lots of flavor with heat

Gary

 

[gary s]

Here is a pic of the ones going to #2 son

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• gary s
• Nov 7, 2016

 

[bdskelly]

Gotta watch them ghost peppers. Powerful little critters.  This recipe is on the to do list

b

 

[pilch]

Sounds like a super charged version of the Mango sauce I make down under, I'll have to give this a go the next time I'm in the sauce making mode.

I freeze mangos each year along with other fruit that I use for sauces and chutneys, my brother has a small orchard and fruit's a plenty.

Thanks for the post and Q view Gary.

Cheers from Down Under.

 

[pc farmer]

Thanks for the post Gary.

Brother in law has a bunch of ghost peppers, bet I could get some and give him some sauce made with them.

 

[thesmokist]

Pineapple, Mango, Ghost Pepper Hot Sauce​

Im gonna give this a try cause it sounds really good. I'm a hot sauce fanatic! My friend had a small sauce business but it went under so I'm looking for something new.

A big Shout Out to SQWIB  for his awesome post and getting me motivated.​

This is an old recipe, and have not made it in a long time.
The way I do the Ghost Peppers is clean and seed several, I start off adding one then add a half at a time till I get the heat I’m looking for. (Don’t add too much to start with it gets hot pretty quick. I like heat, but not so much that my lips go numb, nose starts running and sweat pops out all over my head.



3 Ghost pepper, chopped (removed seeds for milder flavor)  (USE RUBBER GLOVES)
(start with one and add more till you get the heat you want)
2 cans Pineapple, (I used sliced)
2 bags frozen Mango
6 hot cherry peppers, chopped
1 cup water
1 ¾  cup white vinegar
4 tablespoons chopped cilantro
2 teaspoon sugar
Salt – to taste

Directions:
Put all ingredients in a blender or food processor, process till smooth
Pour into a pan and simmer till it reduces a bit (or the consistency you like)
Pour into bottles, let cool and store in fridge. Or process in a hot water bath as per canning directions

I did the hot Water bath today (4 Pints)

This batch turned out really good, didn’t have to adjust anything at the end.


I bought the store brand  of Mangoes and Pineapple

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• gary s
• Nov 5, 2016

Pineapple and Mango already went for a spin Cilantro is next

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• gary s
• Nov 5, 2016

Hot Cherry Peppers and the Star of the Show

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• gary s
• Nov 5, 2016

Everything out of the blender and in the pot to simmer for a while  

IMG_20161105_122600_447.jpg

• gary s
• Nov 5, 2016

Water Bath

IMG_20161105_125846_085.jpg

• gary s
• Nov 5, 2016

Out of the bath all lids popped, cooling and waiting on a label 

IMG_20161105_144441_388.jpg

• gary s
• Nov 5, 2016

Finished  One for #1 son, #2 son and 2 for me

IMG_20161105_152233_697.jpg

• gary s
• Nov 5, 2016

Thanks for looking and thanks again SQWIB for getting me in the mood

 

[disco]

Looks great and thanks for the recipe, Gary.

Point!

Disco

 

[driedstick]

Gary that looks great,,,, thanks for the recipe,,, POINT to you sir!!

DS

 

[Rafter H BBQ]

That looks great Gary, thanks for the recipe as well... Gonna have to try this for sure ! Thumbs Up

 

[gearjammer]

I'll have to tone it way down, 'cause I'm a wimp.

That looks to be quite warm.

I think I can do it though, thanks for the recipe.

  Ed

 

[danquixote]

I once waved a Ghost Pepper over a bowl of chili.....was still too hot. Love the idea of mango and pineapple though. I may have to try this with a milder pepper for wings on game day, maybe blend in some coconut rum as well.

 

[sky monkey]

Great looking recipe, I've never tried making my own hot sauce.  Going to have to give this a try!

 

[remsr]

I just read about ghost peppers 1000,000 scoville units which is supper hot, but the hottest at 2,000,2000 scoville units is the Carolina Reper. You can just mention the name over a bowl of chilli and it will burst into flames. I'm with Dan, but I think I would like to try maybe 1/4 gost pepper in the mix. Seems like just yesterday that the habanero was the hottest pepper, I wonder what's next after the Carolina Reper?

Randy,