Easy Sweet Ghost Pepper Pineapple Pear Hot Sauce Recipe
Sweet Ghost Pepper Pineapple Pear Hot Sauce is a unique condiment blending the intense heat of ghost peppers with the sweetness of pineapple and pear. This sauce offers a bold, fruity flavor profile with a fiery kick, balancing tropical sweetness and spicy heat. Typically used to enhance dishes like tacos, grilled meats, or snacks, it appeals to heat enthusiasts seeking complex flavors. The ghost pepper provides a lingering burn, while the fruits add a refreshing contrast, making it versatile for culinary experimentation. Always use sparingly due to its potency.
Last summer, I whipped up a batch of Sweet Ghost Pepper Pineapple Pear Hot Sauce in my kitchen with my cousin, Mia, who loves spicy food. We wanted a bold, tropical twist for our barbecue, so we chose pineapple and pear for their sweet, juicy balance against the ghost peppers’ intense heat. Instead of just white vinegar, we mixed in apple cider vinegar for a smoother tang. Using a blender for a silky texture and a saucepan for simmering, we crafted a fiery, fruity sauce that stole the show!
Ingredients
To make Sweet Ghost Pepper Pineapple Pear Hot Sauce, you will need:
- 2 cups fresh pineapple, diced (about 1 small pineapple)
- 2 cups ripe pears, peeled and diced (about 2 medium pears)
- 4-6 ghost peppers, stemmed and chopped (adjust for desired heat)
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp turmeric
Equipment
- Blender or food processor
- Large saucepan
- Sterilized glass bottles or jars (4 cups total capacity)
- Gloves (for handling ghost peppers)
- Fine mesh strainer (optional)
Method
To make Sweet Ghost Pepper Pineapple Pear Hot Sauce, follow these steps:
Step 1) Prepare Ingredients: Wear gloves to handle ghost peppers. Remove stems and roughly chop peppers. Dice pineapple and pears, peel and mince garlic, and finely chop onion.
Step 2) Cook Base: In a large saucepan, combine pineapple, pears, ghost peppers, onion, garlic, white vinegar, apple cider vinegar, and water. Bring to a boil over medium-high heat, then reduce to a simmer.
Step 3) Simmer: Cook for 15-20 minutes, stirring occasionally, until fruits and peppers soften and flavors meld.
Step 4) Add Seasonings: Stir in sugar, salt, ginger, and turmeric. Simmer for an additional 5 minutes until sugar dissolves.
Step 5) Blend: Remove from heat and let cool slightly. Blend mixture in a blender or food processor until smooth. For a smoother texture, pass through a fine mesh strainer.
Pour hot sauce into sterilized glass bottles or jars, leaving 1/4-inch headspace. Seal tightly.
Let cool to room temperature. Refrigerate for at least 24 hours before use to allow flavors to develop. Store in the refrigerator for up to 3 months.
Safety Notes
- Ghost peppers are extremely spicy; wear gloves and avoid touching your face.
- Work in a well-ventilated area to avoid inhaling pepper fumes.
- Adjust ghost pepper quantity for milder or hotter sauce.
Serving Suggestions
- Use sparingly on tacos, grilled meats, eggs, or as a dipping sauce.
- Shake well before use.
Sweet Ghost Pepper Pineapple Pear Hot Sauce
Equipment
- Blender or food processor
- Large saucepan
- Sterilized glass bottles or jars (4 cups total capacity)
- Gloves (for handling ghost peppers)
- Fine mesh strainer (optional)
Ingredients
- 2 cups fresh pineapple diced (about 1 small pineapple)
- 2 cups ripe pears peeled and diced (about 2 medium pears)
- 4-6 ghost peppers stemmed and chopped (adjust for desired heat)
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp turmeric
Instructions
- Wear gloves to handle ghost peppers. Remove stems and roughly chop peppers. Dice pineapple and pears, peel and mince garlic, and finely chop onion.
- n a large saucepan, combine pineapple, pears, ghost peppers, onion, garlic, white vinegar, apple cider vinegar, and water. Bring to a boil over medium-high heat, then reduce to a simmer.
- Cook for 15-20 minutes, stirring occasionally, until fruits and peppers soften and flavors meld.
- Stir in sugar, salt, ginger, and turmeric. Simmer for an additional 5 minutes until sugar dissolves.
- Remove from heat and let cool slightly. Blend mixture in a blender or food processor until smooth. For a smoother texture, pass through a fine mesh strainer.
- Pour hot sauce into sterilized glass bottles or jars, leaving 1/4-inch headspace. Seal tightly.
- Let cool to room temperature. Refrigerate for at least 24 hours before use to allow flavors to develop. Store in the refrigerator for up to 3 months.
Notes
Making Sweet Ghost Pepper Pineapple Pear Hot Sauce with my cousin Mia was a fiery adventure that brought our summer barbecue to life.
The blend of sweet pineapple and pear with the intense heat of ghost peppers created a sauce that’s now a staple in my kitchen.
I chose apple cider vinegar for its mellow tang and added ginger and turmeric for depth, opting for milder ingredients to keep the flavor balanced.
Using just a saucepan and blender, we crafted a vibrant, versatile condiment I’m proud to share!
