Why You’ll Love This Recipe
- Unique Flavor Profile: The combination of sweet pineapple and spicy habanero creates a balanced sauce that enhances many dishes.
- Customizable Heat Levels: Adjust the number of habanero peppers to suit your spice tolerance.
- Versatile Uses: Ideal for marinating, dipping, or drizzling over your favorite foods.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ripe pineapple, peeled, cored, and chopped
- 5–6 habanero peppers, stems removed (adjust for heat preference)
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/4 cup apple cider vinegar
- Juice of 2 limes
- 1 tablespoon honey (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 tablespoon olive oil
Directions
- Prepare the Pineapple: Peel, core, and chop the pineapple into small chunks.
- Sauté Aromatics: In a pan over medium heat, warm the olive oil. Add the chopped onion and minced garlic; sauté for 3–4 minutes until translucent.
- Add Habaneros: Introduce the habanero peppers to the pan and sauté for an additional 2–3 minutes. Ensure proper ventilation due to the peppers’ intensity.
- Blend the Mixture: Transfer the sautéed ingredients to a blender. Add the chopped pineapple, lime juice, apple cider vinegar, honey, salt, and ground cumin. Blend until smooth.
- Adjust Consistency: If the sauce is too thick, incorporate a bit more vinegar or water to achieve the desired consistency. Blend again to combine.
- Simmer the Sauce: Pour the blended mixture back into the pan and bring to a gentle simmer over low heat. Cook for about 10 minutes, stirring occasionally, to meld the flavors and slightly thicken the sauce.
- Taste and Adjust: Sample the sauce and adjust seasoning as needed, adding more salt, lime juice, or honey to suit your taste.
- Cool and Store: Allow the sauce to cool completely before transferring it to sterilized bottles or jars. Store in the refrigerator for up to 2 weeks.
Servings and Timing
- Servings: Approximately 2 cups of sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Variations
- Milder Heat: Use fewer habanero peppers or remove their seeds and membranes to reduce spiciness.
- Alternative Sweeteners: Substitute honey with maple syrup or agave nectar for a different sweetness profile.
- Vinegar Options: Replace apple cider vinegar with rice vinegar or lemon juice for a unique tang.
- Mango Habanero Sauce: Swap pineapple with ripe mangoes for a tropical twist.
- Pineapple Jalapeño Hot Sauce: Use jalapeños instead of habaneros for a milder version.
- Cilantro-Lime Addition: Incorporate fresh cilantro before blending for an herbaceous flavor.
Storage/Reheating
- Storage: Keep the sauce in sterilized bottles or jars in the refrigerator for up to 2 weeks.
- Freezing: For extended storage, freeze the sauce in ice cube trays and transfer to a freezer-safe container for up to 3 months.
- Reheating: Thaw frozen sauce in the refrigerator overnight. Warm gently on the stove over low heat if desired.
FAQs
What dishes pair well with Pineapple Habanero Hot Sauce?
This sauce complements grilled meats, tacos, seafood, and can be used as a dipping sauce for appetizers.
How can I make the sauce less spicy?
Reduce the number of habanero peppers or remove their seeds and membranes to lower the heat level.
Can I use canned pineapple instead of fresh?
Yes, canned pineapple can be used, but fresh pineapple offers a more vibrant flavor.
How long does the sauce last in the refrigerator?
When stored properly in sterilized containers, it lasts up to 2 weeks.
Is it necessary to sauté the ingredients before blending?
Sautéing enhances the flavors, but you can blend raw ingredients for a fresher taste.
Can I use a different type of pepper?
Yes, substitute habaneros with milder peppers like jalapeños for less heat.
What can I do if the sauce is too thick?
Add additional vinegar or water in small increments to reach the desired consistency.
Is it safe to can this hot sauce for long-term storage?
Proper canning techniques are required for long-term storage; consult canning guidelines to ensure safety.
Can I omit the honey to make it vegan?
Yes, omit the honey or replace it with a vegan sweetener like agave nectar.
How can I sterilize the bottles or jars for storage?
Boil the containers and lids in water for 10 minutes, then let them dry completely before use.
Pineapple Habanero Hot Sauce
- Total Time: 30 minutes
- Yield: 2 cups
- Diet: Gluten Free
Description
Spice up your meals with Pineapple Habanero Hot Sauce! This sweet and fiery condiment blends the tropical flavor of fresh pineapple with the heat of habanero peppers, making it perfect for tacos, grilled meats, or as a marinade.
Ingredients
- 1 ripe pineapple, peeled, cored, and chopped
- 5–6 habanero peppers, stems removed (adjust for heat preference)
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/4 cup apple cider vinegar
- Juice of 2 limes
- 1 tablespoon honey (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 tablespoon olive oil
Instructions
- Prepare the Pineapple: Peel, core, and chop the pineapple into small chunks.
- Sauté Aromatics: Heat olive oil in a pan over medium heat. Add onion and garlic; sauté for 3–4 minutes until translucent.
- Add Habaneros: Stir in habanero peppers and sauté for 2–3 minutes. Ensure proper ventilation.
- Blend: In a blender, combine sautéed ingredients, pineapple, lime juice, apple cider vinegar, honey, salt, and cumin. Blend until smooth.
- Adjust Consistency: If the sauce is too thick, add more vinegar or water. Blend again.
- Simmer: Return the sauce to the pan. Simmer over low heat for 10 minutes, stirring occasionally.
- Taste and Adjust: Adjust seasoning as needed.
- Cool and Store: Cool the sauce completely and store it in sterilized bottles or jars. Refrigerate for up to 2 weeks.
Notes
- Adjust the number of habaneros based on your spice tolerance.
- Sautéing enhances flavor but is optional for a fresher taste.
- For a vegan version, replace honey with agave nectar or omit it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Blending and Simmering
- Cuisine: Fusion
