Pineapple Ghost Chili Sauce

Submitted by Rita1652

"Serious Sweet Pain! Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. That's 3 times hotter then the habanero! Gloves are a must when preparing the ghost chili's. Check here for bottling the sauce http://www.leeners.com/hotsauce-about-bottling.html here for the bottles http://www.leeners.com/condiments-bottling.html I filled 6 Woozy bottles with the fitments droppers. It may have to be removed for easier pouring. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder."

 

• Ready In: 50mins
• Ingredients: 14
• Yields: 4 cups
• Serves: 360

ingredients

• 16 ounces pineapple, cubed
• 4 ghost chili
• 1 small onion, 6 ounces cubed
• 1 carrot, 3 ounces rough chopped
• 1 ounce golden raisin, 1/4 cup
• 4 garlic cloves, 1 ounce
• 1 lime, zest and meat the white pith discarded
• 1⁄2 ounce ginger, rough chopped
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon cinnamon
• 1⁄4 cup sugar
• 1 tablespoon salt
• 1 1⁄2 cups vinegar

directions

1. Place all but the vinegar in a food processor and pulse till pureed. Add to pot with vinegar and cook 15 minutes. If needed blend again for a smooth sauce.
2. Fill hot sauce into sterilized hot bottles or jars.
3. Place in a hot water bath for 10 minutes.
4. Let age for at least 1 week.

Reviews

[scottfife]

Also, I used apple cider vinegar.

 

[Vincent J.]

I tweaked the recipe a little bit, and it turned out amazing. Apple cider vinegar, no raisins, brown sugar instead of regular sugar, 1/2 pineapple and 1/2 mango, and use some local “boonie” peppers because the local mango was ready, but my ghost peppers weren’t. This turned out exactly as I hoped; delicious.

 

[QG6380]

I just made this last night, so I can't comment on the flavor after a week. The sauce is very good, and very hot. I used two whole ripe ghost chiles, seeds and all. I used a blender, then cooked the sauce, then blended again. I didn't have any bottles, so I water-bath canned this in half-pint jars. The sauce is very runny, so bottles would be recommended.

 

[NRK1915]

Took a chance on this recipe based on the first review. I was pleasantly surprised at how tasty this sauce turned out to be. The aromas caught me off guard (curry like) so at the last minute I added some fresh cilantro. I have made this recipe using different hot peppers more than once and have passed the recipe on a few times. Needless to say, I'm glad I took the chance.

 

[Drew O.]

This recipe is incredible! The smell of the puree cooking off was quite the experience itself. I made some tweaks others had listed below including Rita's cilantro addition, brown sugar substitute, apple cider vinegar substitute, extra ginger, and double the carrots! Excited to share this sauce with friends and pour over any kind of Caribbean food I can get and other experiments of course. Definitely going to try adding clove and allspice also next time!