The fruity flavor of the Ghost pepper works well with the tropical pineapple flavor in this sauce.
- 20 oz. Pineapple Juice
- 2 Ghost peppers
- 2 tbsp. sugar
- 1/4 tsp. salt
- 1 tbsp. corn starch
- 1/4 Cup cold water
- In a saucepan, chop or crumble Ghost peppers into juice. Add salt.
- Bring to a boil and reduce to half the original volume.
- Add sugar, blend well, and strain.
- Dissolve corn starch in cold water, add to sauce and bring to a boil to thicken.