Ingredients:

  • 1 cup fresh pineapple, diced (about 150g)
  • 2-3 ghost peppers, stems removed (adjust based on desired heat)
  • 1/4 cup apple cider vinegar (60 ml)
  • 2 tablespoons honey (30 g)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon garlic powder (3 g)
  • 1 tablespoon lime juice (15 ml)
  • 1/2 teaspoon ground cumin (2 g)
  • 1/2 teaspoon black pepper (2 g)

Instructions:

  1. Wear gloves and carefully chop the ghost peppers. Dice the pineapple into small pieces.
  2. In a blender, place diced pineapple, chopped ghost peppers, apple cider vinegar, honey, salt, garlic powder, lime juice, cumin, and black pepper.
  3. Blend all ingredients on high until smooth, about 30 seconds. Stop to scrape down the sides if necessary.
  4. Pour the blended mixture into a saucepan over medium heat. Bring to a simmer, stirring occasionally for about 10 minutes.
  5. Let the sauce cool to room temperature, then transfer to a glass jar or airtight container. Refrigerate for at least 30 minutes before serving to let flavors meld.