• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
A Sprinkle and A Splash
  • Home
  • About
  • Contact
  • Recipes
  • Recipe Index
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Contact
  • Recipes
  • Recipe Index
×

You are here: Home » Recipes » Sauces and Condiments » Pineapple Ghost Pepper Hot Sauce

Pineapple Ghost Pepper Hot Sauce

Published March 13, 2018. Last Modified June 23, 2020 By Teri

  • Facebook68
  • Yummly
  • Email

This post may contain affiliate links. Please read my disclosure.

Jump to Recipe Print Recipe
Pineapple Ghost Pepper Hot Sauce Pin Image
Pineapple Ghost Pepper Hot Sauce Pin Image 3
Pineapple Ghost Pepper Hot Sauce Pin Image

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!

Pineapple Ghost Pepper Sauce
Pineapple Ghost Pepper Hot Sauce closeup of four bottles

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!

Pineapple Ghost Pepper Hot Sauce

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.

Peppers and veggies cooking in skillet
Pineapple Ghost Pepper Hot Sauce

Pineapple Ghost Pepper Hot Sauce

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!
5 from 1 vote
Print Pin Rate
Course: Condiment
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 30
Calories: 11kcal
Author: Teri
Cost: $5

Ingredients

  • 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

Instructions

  • 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.

Notes

Store in refrigerator to be safe, due to the sugar in the fruit.

Nutrition

Serving: 0g | Calories: 11kcal | Carbohydrates: 2g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 9mg | Potassium: 61mg | Fiber: 0g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 31mg | Calcium: 3mg | Iron: 0mg
Did you try this recipe?Mention @ASprinkleAndASplash or tag #asprinkleandasplash! I'd love to see your finished recipe!
« Baileys Cheesecake Stuffed Blondies
Honeymoon Haven Cruise - Day 2: Sea Day »

Reader Interactions

Comments

  1. M. Ellithorpe

    March 13, 2018 at 10:22 pm

    Hi Teri,

    Whoa, I won't be trying this but for anyone that loves spicy stuff, this sounds like it will do the job.

    Reply
    • Teri

      March 15, 2018 at 3:42 pm

      It's hot, but I've had hotter. I think the heat calms down when the peppers are cooked.

      Reply
      • AJ

        April 04, 2019 at 12:04 pm

        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,

        Reply
        • Teri

          April 05, 2019 at 9:39 am

          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.

          Reply
  2. Miranda V

    September 20, 2020 at 6:36 pm

    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

    Reply
    • Teri

      November 30, 2020 at 1:45 am

      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!

      Reply
  3. Cindy

    September 26, 2020 at 11:18 pm

    What is beef base ?

    Reply
    • Teri

      November 30, 2020 at 1:36 am

      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.

      Reply
  4. Tiffany

    September 01, 2021 at 2:40 pm

    4 stars
    How long is it does the sauce last in the jars? Do you need to cook them in hot water?

    Reply
    • Teri

      September 24, 2021 at 10:23 pm

      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.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Photo of Teri, Blog WriterOh, hey! I'm Teri!

Welcome to my blog where I'm sharing all the easy to make recipes I create and cook for my family and friends.

I'm making everything from healthy eats, to quick weeknight family dinners, to indulgent comfort foods and desserts.  Read more...

DELICIOUSNESS DELIVERED

Sign up now to get notified of new posts!

Comfort Foods

overhead view of chicken noodle casserole

Creamy Chicken Noodle Casserole

Closeup of Swedish meatball casserole on a plate

Swedish Meatball Bake

Closeup of a casserole serving on a plate topped with sauerkraut and jalapeños

Chili Dog Tater Tot Casserole

Removing a slice of beef burrito pie from the pan

Beef Burrito Pie

Close up of casserole in bowl

Taco Beef and Potato Casserole

Plate of casserole topped with peppers, onions and mushrooms

Philly Cheesesteak Bubble Up Casserole with Smoked Gouda Cheese Sauce

Game Day Food

melted cheese in a flour tortilla

Queso Fundido con Chorizo

dipping chip into guacamole salsa dip

Easy Roasted Tomatillo Avocado Salsa

Close up of slice of bratwurst pizza

Quick Bratwurst Pizza

view of piece of bread that has just scooped out some dip

Crab and Artichoke Dip

More Appetizer Recipes

Meatless Mondays

Overhead view of cauliflower rice two ways in bowls

How to Make Cauliflower Rice Two Ways

Overhead view of finished 10 Minute Marinara Sauce in a skillet

10 Minute Marinara Sauce

Overhead view of Spicy Almond Butter Vegetarian Noodles on a plate with a fork

Spicy Almond Butter Vegetarian Noodles

Close up of Gnocchi with Gorgonzola cream sauce in a bowl with a fork

Gnocchi with Gorgonzola Cream Sauce

Spring Alfredo with Lemon, Peas and Zucchini

Spring Alfredo with Lemon, Peas and Zucchini

Amazon Associates Disclosure

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Footer

Websites A Sprinkle and A Splash as been featured on

Copyright © 2022 A Sprinkle and A Splash on the Foodie Pro Theme

Get free recipe updates:
  • 68Facebook
  • Twitter
  • Pinterest
  • Email
  • Yummly