Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pineapple-mango ghost pepper hot sauce (x-hot! 🔥). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Pineapple-Mango Ghost Pepper Hot Sauce (X-Hot! 🔥) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Pineapple-Mango Ghost Pepper Hot Sauce (X-Hot! 🔥) is something that I have loved my entire life.
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To get started with this recipe, we have to prepare a few components. You can have pineapple-mango ghost pepper hot sauce (x-hot! 🔥) using 10 ingredients and 4 steps. Here is how you cook it.
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The ingredients needed to make Pineapple-Mango Ghost Pepper Hot Sauce (X-Hot! 🔥):
- Make ready 4 ghost peppers, stemmed and chopped
- Get 1/2 bell pepper, seeded and chopped
- Prepare 1/3 med white onion, chopped
- Get 1 cup pineapple, chopped
- Make ready 1/2 cup mango, peeled and chopped
- Make ready 6 cloves garlic, peeled and chopped
- Prepare 1/2-3/4 cup apple cider vinegar (somewhere in between is what I used)
- Get 1/3 cup honey
- Prepare 1/2 lime, juiced
- Prepare 1 tbs salt (or to taste)
I had previously made a batch of pumpkin hot sauce , but I decided to go for a more tropical taste with this batch. 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.
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Steps to make Pineapple-Mango Ghost Pepper Hot Sauce (X-Hot! 🔥):
- In a saucepan, add peppers, onion, garlic, pineapple and mango. Cover with just enough water that all ingredients are submerged. Bring to a boil. Reduce heat to low and simmer for 45 minutes. (be sure to ventilate your kitchen as these fumes will be quite strong!)
- Remove from heat and let sit for about 10 or 15 minutes to cool.
- Pour into a blender and add vinegar, honey, lime juice and salt. Purée until smooth.
- Carefully funnel into clean glass bottles or mason jars. Refrigerate for an hour or two before using. Enjoy!
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. Always handle habaneros with kitchen gloves. For a quick appetizer, pour some of the sauce over a block of cream cheese and serve with assorted crackers.
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