Hickory Smoked Ghost Pepper & Pineapple Hot Sauce: Sweet & Fiery HOT!

Chili on fire

Fiery Smoked Ghost Pepper Pineapple HOT Sauce!!!                                                                              Photo courtesy of Freedigitalphotos.net

Are you one of those people? One of those fire-eaters who isn’t happy until your head is sweating and your eyes are watering? You willingly chomp down on a whole habanero and routinely order the “hellfire” wings at the local pub? Good for you. You’ll love this recipe.

But luckily, so will the rest of us sane folks, thanks to the sweet, merciful addition of pineapple. The luscious, tart-sweet of the pineapple, raisins, and lime balances so well with the smoky fierceness of the ghost pepper and various spices, resulting in a bold punch of flavor that won’t blow out your taste buds. The great thing about this Hickory Smoked Ghost Pepper & Pineapple Hot Sauce is that you can use as much or as little as you like, depending on your tolerance for heat. Mmmm…sweet, sweet heat.

Ingredients:

  • 3 hickory wood smoked Ghost Peppers; Bhut Jolokia or Naga Jolokia (you can also use Butch T’s, Trinidad Moruga Scorpions, or Smokin’ Ed’s Carolina Reaper) The Trinidad Moruga Scorpian and the Carolina Reaper are both claiming to be the current world’s hottest pepper…grow out some seeds and decide for yourself.
  • 8 ounces organically grown pineapple, cubed
  • 1/2 small Vidalia onion (official state vegetable of Georgia), about 6 ounces cubed
  • 1/2 of an organically grown carrot, about 3 ounces rough chopped
  • 1/2 ounce organic golden raisins, about a 1/4 cup
  • 2 cloves fresh garlic, about 1 ounce
  • 1/2 lime, zest and meat, white pith discarded
  • 1/4 ounce ginger, rough chopped
  • 1/4 teaspoon turmeric
  • 1/4 ounce cumin
  • 1/8 teaspoon free trade cinnamon
  • 1/8 cup sugar
  • 1/2 tablespoon salt
  • 3/4 cup vinegar

Directions:

  1. Place all of the ingredients with the exception of the vinegar in a food processor and pulse till pureed. Add mixture to a saucepan, then add vinegar and cook 15 minutes. After mixture cools, blend again until a smooth consistency is reached.
  2. Fill sterilized bottles or jars with hot sauce.
  3. Place jars/bottles into a hot water bath for 10 minutes.
  4. Let age for at least 1 week.

Recommended uses: grilled chicken or pork, fish, tacos, black beans and rice, wherever else you need some sweet heat. Enjoy at your own risk!

4 thoughts on “Hickory Smoked Ghost Pepper & Pineapple Hot Sauce: Sweet & Fiery HOT!

  1. Pingback: Drying & Smoking Your Harvest: How to Improve Longevity & Flavor | Atlantis Hydroponics Blog

  2. Pingback: Stealthy Mac & Cheese: Comfort Food with a Secret | Atlantis Hydroponics Blog

  3. Pingback: Stealthy Mac & Cheese: Comfort Food with a Secret « Atlantis Hydroponics Blog

  4. Pingback: Drying & Smoking Your Harvest: How to Improve Longevity & Flavor « Atlantis Hydroponics Blog

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