Pineapple Habanero Hot Sauce (Print Version)
# Ingredients:
→ For the Base Sauce
01 -
2 cups fresh pineapple, chopped (or 1 can pineapple chunks in juice, drained)
02 -
4-6 habanero peppers, stemmed and seeded
03 -
1/2 cup white vinegar (or apple cider vinegar)
04 -
2 tablespoons fresh lime juice
05 -
1 tablespoon honey or sugar (optional)
06 -
1/2 teaspoon salt
07 -
2 cloves garlic (optional)
08 -
1 small onion, chopped (optional)
09 -
1 tablespoon olive oil (for sautéing)
→ Optional Add-Ins
10 -
1/2 teaspoon ground cumin
11 -
1/4 teaspoon smoked paprika
12 -
1/4 cup fresh cilantro leaves
# Instructions:
01 -
Peel, core, and chop fresh pineapple into small pieces, or drain canned pineapple chunks. Stem and seed habanero peppers while wearing protective gloves. Chop garlic, onion, and any additional ingredients as needed.
02 -
Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes. Add garlic and cook for an additional 1-2 minutes until fragrant.
03 -
Combine pineapple, habanero peppers, sautéed aromatics (if using), vinegar, lime juice, sweetener (if using), and salt in a high-speed blender or food processor. Blend on high until smooth, adding more liquid if needed to achieve desired consistency.
04 -
Transfer blended mixture to a saucepan and bring to a simmer over medium heat. Cook for 15-20 minutes, stirring occasionally, until slightly thickened and flavors have melded. Avoid boiling to preserve flavor integrity.
05 -
Taste and adjust flavor balance as needed. Add more sweetener for a milder sauce, additional habanero or seeds for more heat, or more pineapple/vinegar to temper excessive spiciness.
06 -
Remove from heat and allow sauce to cool slightly. Pour into sterilized glass bottles or jars using a funnel for clean transfer. Seal containers tightly.
07 -
Use immediately or refrigerate to allow flavors to develop further. Drizzle over dishes, use as a marinade, or serve as a dipping sauce.
# Notes:
01 -
The sauce will continue to develop flavor as it sits and can be stored for up to 3 months in the refrigerator.
02 -
Adjust the number of habaneros based on your heat tolerance.
03 -
The sweet and spicy flavor pairs well with grilled meats, tacos, and Caribbean dishes.