Roger Stringer   About ▾

I'm Roger Stringer, a DevOps engineer, developer, author, foodie, speaker, dad. Founder of Flybase.

Pineapple Peach Ghost Pepper Sauce

Food

We grow our own Ghost peppers and various handy kitchen herbs in our back yard, it’s nice to just walk out and grab what you need to make something.

A recent trip to the local farmer’s market got me a few fresh peaches, and the pineapple, well, that I bought in a store since those don’t grow on trees around here.

This sauce is a mixture of sweet and spicy, and you can switch out the Ghost peppers for any type of hot pepper you like, I also like to use Habanero peppers in this sauce.

This sauce is tasty on just about anything that can take the level of heat with the touch of sweet. It’s a touch on the vinegary side, which works for me for many things. Try it over chicken, or a nice piece of fish, over a piece of sliced pork loin or pretty much anything.

You can even just use some on your veggies if you want.

What you need

  • 5 - 6 ghost peppers, coarsely chopped
  • 2 cups chopped pineapple
  • 1 cup chopped peaches
  • 1 handful mint leaves, rinsed
  • Juice from 1 lime
  • 1 cup white vinegar
  • ½ teaspoon salt

How to make it

  1. Add all of the ingredients to a food processor and process until smooth.
  2. Add to a pot and simmer over low heat for 15 minutes.
  3. Cool and strain, if you want a less-chunky hot sauce, if you want a chunkier hot sauce, skip the straining.
  4. Pour into bottles and refrigerate until ready to use!
  5. Makes about 12 ounces.


Roger Stringer spends most of his time solving problems for people, and otherwise occupying himself with being a dad, cooking, speaking, learning, writing, reading, and the overall pursuit of life. He lives in Penticton, BC.

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