Pineapple Habanero Hot Sauce
Ingredients:
2 cups fresh pineapple, chopped (or 1 can in juice, drained)
4–6 habanero peppers, stemmed and seeded (adjust to desired heat)
1/2 cup white vinegar (or apple cider vinegar)
2 tablespoons fresh lime juice
1 tablespoon honey or sugar (optional)
1/2 teaspoon salt
2 cloves garlic (optional)
1 small onion, chopped (optional)
1 tablespoon olive oil (for sautéing onion/garlic if using)
Optional Add-ins:
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 cup fresh cilantro
Instructions:
Prep ingredients: Peel and chop the pineapple. Wear gloves while stemming and seeding the habaneros. Chop onion and garlic if using.
Sauté (optional): In a saucepan, heat olive oil over medium. Sauté onion for 3–4 minutes until soft, then add garlic for 1–2 more minutes.
Blend: Add all ingredients (including sautéed onion/garlic if using) to a high-speed blender or food processor. Blend until smooth. Add water or vinegar to thin if needed.
Simmer: Pour blended sauce into a saucepan. Simmer on medium heat for 15–20 minutes, stirring occasionally. Avoid boiling.
Taste and adjust: Add more honey, lime juice, vinegar, or pineapple to balance sweetness, heat, and acidity to your liking.
Cool and store: Let the sauce cool slightly. Transfer to sterilized jars or bottles. Refrigerate for up to 3 months.
Notes:
Always wear gloves when handling habaneros.
For milder heat, reduce habaneros or remove all seeds/membranes.
Simmer longer for a thicker consistency or add vinegar to thin.
Great for tacos, grilled meats, seafood, sandwiches, or dipping.
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