Perhaps not, though I’m sure it is most likely obvious to you by now that I have a personal obsession with hot sauce and all things spicy. #HotSauceObsession. We’re talking hot sauce with GHOST PEPPERS, sweet pineapple, and pear. Yes, I said pear. Like apples, pears bring a unique flavor and consistency that thickens up the hot sauce and allows it to grab onto your food. So! Here is the situation. So! First, we’re wandering through the grocery store (Fine, I was wandering, Patty was annoyed that I always take so long shopping for food) and I notice PORK is on sale. Like, ALL pork. Weird, right? I naturally gravitated to the pork tenderloin, which is always fabulous, and snatched up a couple loins. That baby was about to be cooked! BUT! I needed a sauce to go with it. SO! Here I am, next “wandering” the local farmer’s market where one particular table caught my eye. The PRODUCE table. Gorgeous! These guys had PEPPERS galore, so of course I picked upa large variety, including jalapeno peppers (DUH), long red fingerlings, serranos (YES!!), and, amazingly, GHOST PEPPERS. I was like, what?? These guys have ghost peppers? Yeah, I was sold. PEAR. These guys had a section of pears spilled out along the table among the other fruits and vegetables, and as I stood there, I kept thinking about how perfectly pear goes with pork loin. I literally just wrote an article for Chile Pepper Magazine (Affiliate link! Haha! Get this magazine!) about pork called “Sweet, Sweet Swine” exploring the combination of “sweet” and “pork” and, hey! There you go. The combination of pear, pineapple and pork tenderloin is quite ideal, my friends. It’s a simple recipe. Mine lasted a couple weeks here. I hope you enjoy it. Let me know your favorite use for it! Check out my other Hot Sauce Recipes, too. Transfer to a food processor or blender and process until smooth. Pour into sterilized containers. You can use this immediately or let the flavors mingle a day or 2 to intensify. If you can wait that long…
Safety Advice
When working with hotter peppers, including superhots, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations. See above. Need help? How to Stop the Chili Pepper Burn On Your Skin. Also, the fumes from the chili peppers and/or the fine powders may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles. Superhot chili peppers, truly, are called superhots for a reason. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
