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For lovers of all things hot, a homemade fiery hot sauce made with home-grown ghost peppers and made slightly sweet with a touch of fresh pineapple. Try this...if you can handle the heat!
I'm a huge fan of dousing a lot of my food with tasty, spicy hot sauce. And different types of foods call for different types of hot sauces. Sometimes you need a tangy one, a smoky one, an earthy one, a sweet one...us hot sauce lovers need to have all of our options available. This one fills my need for a slightly sweet, but really hot, hot sauce.
At our homestead, my husband has taken up the hobby of growing his own hot peppers. And by growing, I mean straight up from little tiny, baby seeds that he purchases online. This whole seed germination and following through to actually having a thriving, growing plant is quite the process. I have the brown thumb in our family, so I'm not allowed to assist with the process. And I'm quite fine with that. I just take over after the harvest and figure out what to do with the bounty. Hot sauce seems to be the best option for a bundle of very hot peppers!
If you feel like you want to try to grow your own peppers, these are the ones we use.
Tips for Making your own Hot Sauce
If you are cooking a sauce with really hot peppers like ghost peppers, try to stay back from the steam coming off of the pan. I learned this the hard way, unfortunately. Unless you like watery, burning eyes and five minute coughing fits.
If you want to give away some of your hot sauce as gifts, Amazon sells these bottles that have worked out pretty well for us. You'll also want to purchase a funnel to actually get the sauce into the jars, and not all over your counters or sink.
Dry cook the hot peppers in the skillet first. They'll get a little bit of a char on the outside skin which will give an extra depth of flavor
Cooking all of the sauce ingredients until soft will make it easier to blend, and give you a better consistency.
Pineapple Ghost Pepper Hot Sauce
- 8-10 ghost peppers with seeds
- 5 dried habanero peppers
- 1 yellow pepper
- ¼ teaspoon roasted garlic base
- ¼ teaspoon beef base
- ¼ fresh pineapple chopped
- ½ cup white vinegar
- Cut off the tops of the ghost peppers.
- Dry roast the ghost peppers in a medium-large skillet until they have a slight char.
- Add all remaining ingredients and cook until peppers are soft, about 15 minutes. Add a little water if the vinegar evaporates too much. There should be enough liquid to cover the bottom of the pan.
- Cool mixture slightly and blend thoroughly in a blender until the sauce is a smooth consistency.
- Add to hot sauce bottles or glass storage container like a mason jar.