Pineapple Habanero Hot Sauce
Pineapple and habanero peppers may seem like an unusual pairing at first, but this dynamic duo is nothing short of sensational. The sweetness of the pineapple beautifully balances the fiery heat from the habaneros, creating a sauce that is both flavorful and versatile. Plus, pineapple adds a touch of tropical flair, making it perfect for summer barbecues and grilling sessions!
Equipment
- blender or food processer
Ingredients
- 1/2 Of a fresh pineapple cut into small cubes/chunks a good two cups of pineapple
- 4 Habanero peppers, quartered Make sure to handle habanero peppers with care—use gloves if you're sensitive to heat! Remove the stems and seeds if you want to tone down the spiciness, but feel free to leave them in for a fiery sauce.
- 2 Shallotes quartered Or 1/2 of a small onion
- 1 Carrot, peeled and chopped
- 1 inch fresh ginger, peeled and chopped You can use as much as two inches
- 1 tsp Kosher salt
- 1 tbsp Honey Or brown sugar
- 1 cup Filtered water
- The juice from one orange
- 1/2 cup Apple cider vinegar
Instructions
- Add all of the ingredients down to the filtered water and bring to a simmer.
- Simmer for 25 to 30 minutes until the carrots are soft.
- Remive from the heat and add to your food processor or blender.
- Add the orange juice and apple cider vinerar.
- Process on high for about 3 minutes.
- Taste your hot sauce and add salt as needed. You can also adjust the sweetness by adding more honey or the acidity by adding more vinegar, depending on your personal preference.
- Once you’re pleased with your sauce, transfer it to a clean glass bottle or jar using a funnel. Store it in the refrigerator.
Tried this recipe?Let us know how it was!