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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.
Next, he is planning on growing the Scorpion pepper and the Carolina Reaper pepper so there'll be more super hot sauce in our future. I'll keep you posted on how those pan out!
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.
Whoa, I won't be trying this but for anyone that loves spicy stuff, this sounds like it will do the job.
It's hot, but I've had hotter. I think the heat calms down when the peppers are cooked.
If you want super hot then use a combination of Scorpion, Habanero, Ghost and scotch bonnet. Use pineapple, apple cider vinegar and ginger. grilled red onion, Kosher salt, Black Pepper Corn, Curry powder, Lemon and orange zest,
That does sound super hot and really good too! We're starting our new peppers soon, so maybe we'll try this combo! Thanks for the suggestion.
How many ounces does this make? For how many peppers you add like if I use the 30 servings option. It doesn’t explain how many ounces to a serving
I'm going to be making this again soon, so I'll reconfirm the serving size and total ounces. I believe the serving is 1 tablespoon and 15 ounces total. I'll update the recipe when I make this again. Thanks for the feedback, so I can make the recipe crystal clear!
What is beef base ?
It's a highly condensed version of broth or stock, and it's a paste-like consistency. You can find it in the grocery stores near the broths, stocks and bullions.
How long is it does the sauce last in the jars? Do you need to cook them in hot water?
When I make a batch, I usually give a lot to friends and family and normally only keep one or two. I keep them in the fridge and they seem to be fine for about a month, but they are pretty much gone by then too. I haven't kept them for long term storage so not exactly sure. I don't cook them in hot water, since I'm not sealing them. I'm not sure the bottles I use work like that.