It is a bright, fruity, super spicy condiment that I use much like a chutney or salsa on everything from eggs to sandwiches to steak. Im from the Caribbean and the common or traditional way of making pepper sauce is just blending fresh ingredients with vinegar, I love this method. Leave a comment below and tag. Don't forget to wear disposable gloves. Nice, Dean! I didn't have white vinegar and lime so I used apple vinegar and lemon and it became very nice nevertheless. -- Mike from Chili Pepper Madness. Will surely have this again! Ready to blend. G'day Mike, love your website and I really want to try this recipe. I made this once and my fam loved it, so I added this to our menu. So yummy!! You can use between 10 and 15 habaneros in this jam. Like this recipe? This Italian Chicken Cutlet is perfect for sandwiches. I've been growing Scotch Bonnets since I saw Bobby Flay Throwdown vs Ripe Restaurant. Great with Scotch Bonnets for sure, James!! . I doubled the recipe (used 10 Habaneros) and I had a lot of 'pulp' leftover after straining so I put it in a container and am using is as a relish - it's delish! Soak the peppers in white vinegar or milk overnight until the heat drops to acceptable levels or alternately, soak the peppers in tequila for several hours following these steps. Glad to hear your husband enjoyed it. Super happy you liked it. Add the remaining ingredients and blend until smooth. I sealed mine by boiling the bottle in hot water. When I first tasted it, I was considering adding another ghost pepper but waited a few minutes after remembering that ghost peppers are a slow burn. You could actually replace vinegar with water, but it won't keep for long. The next morning it lost almost all of it's heat. habanero peppers - stems and membranes removed, minced. Aside from drizzling it over anything you please, here's a post I did aboutHow to Cook with Hot Sauce. I've made hot sauce before with fermentation, and never realized making hot sauce could be so simple and delicious as this version. Use other hot peppers jalapeno, aji pineapple, scotch bonnet or serrano are good choices. Must have tools are a small blender or food processor and disposable gloves. Its slightly thick, sweet, spicy with a touch of acidity perfect for pretty much anything that could use that sweet and heat combination! Or, SECOND, add a bit of the strained pulp back into the sauce before you bottle it. Should I look in the store for something just called 'White Vinegar' without the word distilled? The only downside of grilling the pineapple is the hotsauce comes out warm. * Percent Daily Values are based on a 2,000 calorie diet. Super happy you enjoyed it. Add the lime juice, zest, apple cider vinegar, garlic cloves, salt and sweetener. Coarsely chop your ingredients and place in a high speed blender. Chopped pineapple I use fresh, but canned pineapple works, as well. I like sauces with different heat levels so I am going to try a batch using maybe 2 peppers. I recommend keeping it refrigerated any time it is not in use to preserve the bright, fruity flavor and for food safety reasons. I mixed and matched pieces from recipes found on the internet to come up with one that has a beautiful color, flavor, and texture. Nick, this should last easily several months in the fridge or longer in the fridge, depending on the pH. Im thinking that smoking the peppers and pineapple would add another level to this. Remove the skin and core from half of the pineapple (save the rest for another use) and slice it into 3/4 inch slices. -- Mike from Chili Pepper Madness. Your email address will not be published. Scotch Bonnets are GREAT for this! If you prefer a thicker hot sauce, you have a couple of options. This is crazy good. I like to follow that up with a good scrubbing with a grease-cutting soap, like Dawn. Is it just me or would saving that pulp to add to a salsa (maybe along with some fresh pineapple chunks) be pretty amazing with tortilla chips? Check out my post on How to Make Hot Sauce from Chili Powder to help you along. Some cookies are placed by third party services that appear on our pages. Thank you! Take care. Grill pineapple on medium heat for 4 minutes on each side. This way you can easily funnel or pour the hot sauce into the small opening of the bottle. Instructions. Ive never thought/heard of such a thing, but since it mentioned it it just sounds like something I need in my life! That's great, Nicole! One of my favorite sauce recipes. Have you ever tried boiling/simmering before blending? It is in my make it list! You might dial back on the vinegar, then add more as desired for larger batching. Stir in the cilantro. This was wonderful! Hola! If you only like medium hot sauces, be cautious with this one. Sauces made with fermented chili peppers will last even longer. I used scotch bonnet peppers! Enjoy. maybe more vinegar? If you try this sauce and love the flavor but its way too spicy, try using 1 habanero or devein (remove the white inner membrane and seeds) before blending. Eat within in two weeks for proper food safety. Today was hot sauce day, so I tried three of your recipes. Bad idea! Perfect for dashing over meals or spicing up your favorite cocktails. The tops of your jars should pop as they start to cool and seal. Thanks so much, Gary! I cooked and strained the sauce through a strainer and the rest is history as I will be making this sauce until they day I die. The balance of sweet and spicy is spot on. Pineapple isnt typically on the keto foods list, but since such a small portion is consumed, this can easily be considered to be a keto hot sauce. I will definitely make some more of this addictive sauce. I strained some and left some chunky. Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes, AMAZON/BARNES & NOBLE/INDIEBOUND/BOOKS A MILLION, Receive my "5 Essentials for Spicy Cooking" email series & new recipes, About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | 2023 Chili Pepper Madness. Because it is a fresh sauce (not cooked), it's ready in just a few minutes! Let me know how it turns out for you. Here are answers to some of the most common questions I get on other sauces: It should keep a few months easily in the fridge, or even longer. Added some garlic which was a delicious addition. Feel free to use the serving adjustment feature in the recipe card below to scale the sauce output up or down. To the original recipe I added a half stick of butter to cool it down for a nice wing sauce. It is thinner because you'll strain this one at the very end. I use my culinary knowledge to teach you how to utilize your ingredients and equipment to their fullest potential, turning ordinary meals into something exciting with bold, fresh, innovative ideas and flavors. Highly recommended! Required fields are marked *. Pineapple-Habanero Hot Sauce. It just so happened that I got 2 fresh pineapples imported from Cuba as a x-mas present and went looking for a pineapple recipe for hot sauce. Wow, this is such an amazing combo! If desired, for the smoothest consistency, especially if you are looking for a pourable, not spreadable product, push the sauce through a fine mesh strainer. from the kitchen of http://www.frugalhausfrau.com. Use it throughout the whole recipe and cleaning. REPLY: Sandybluetoes, no, you can omit, or replace with an ingredient you prefer. Heres where I hafta admit Im a Grandma, four times overA hip Grandma (my kids would laugh at that!) Lightly oil grill grates and preheat grill to medium-high heat. I often use 2 to 3 tablespoons to bring an otherwise plain meal to life. Strain hot sauce through a fine sieve/strainer and reserve 1 teaspoon of pulp. Absolutely, Traci. Absolutely loved this! Join the Rad Foodie mailing list and let's stay in touch! Not that this is overly hot, because it isnt, with three habaneros, seeded. Of course, you wont be saying much of anything if you take a bite out of one these searing hot peppers. As Ive made this, it has almost a ketchup like consistency, but can easily be changed up to a pourable consistency with a little more water and/or vinegar. Let me know how it turns out for you. This said, I have 2 questions: Thanks for sharing it! Get yourself a ph meter from Thermoworks today, Swing Top Glass Bottles, 8.5 Ounce - Set of 4, Homemade Caribbean-Style Sweet Chili Sauce, https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-chili-powders/, https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-do-you-stop-the-chili-pepper-burn/, https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/honey-roasted-hot-pepper-hot-sauce/, https://www.chilipeppermadness.com/chili-pepper-recipes/salsas/roasted-mango-habanero-salsa/. We labeled the jar with the date it was made but it only lasted a few weeks because we literally put it on everything. Very good recipe and easy to make! Wow, thats quite a significant number! Think Tabasco sauce. And surprised myself, too, by how much I like this. Just found your site and this is the first thing I made. This homemade hot sauce is fruity, spicy and better than any bottled sauce youll find on grocery store shelves. Greetings, Greg! Let jam boil for 5 minutes, stirring constantly. In a large bowl, coat the chicken wings with olive oil. Great to hear, Andy! Thanks! perhaps a little sugar? Published: Sep 14, 2022 ~ If my Ph level is 3.5 how long is the shelf life? Pineapple is known to be a natural meat tenderizer. I don't like to keep this one completely unstrained because the ingredients chosen easily separate in the bottle. You made my day! Thank you, Mikael! I appreciate it. I saw you compared it to tabasco (which I hate) and am not a fan of what taste like vinegar based hot sauces. Itll be your flavorful sidekick condiment used for breakfast to dinner. -- Mike H. Your email address will not be published. I just kept as is without pressing it through a fine mesh. I tend to make mine very lightly hot and a couple of tablespoons are phenomenal on salad greens. These puppies are hot and can produce a very unpleasant burning sensation on your skin that can last for hours. Add pineapple, habanero, garlic, cilantro, vinegar, and the juice of 1 lime into blender. Highly recommended! Fill very clean or sterilized bottles or jars with the hot mixture and refrigerate. REPLY: Ron, yes, you can, though it won't last as long. Pour the mixing bowl onto a large baking pan making sure to scrap any juices as well. Be sure to wash your handles thoroughly and be cautious touching your face afterward. If you want a stronger onion flavor, try adding 2-3 green onions, using the green parts only. The best ph meters that I recommend are from Thermoworks. I did however not strained it, that way I can just scoop it with a spoon and eat/sip it right out of the bottle . The hotsauce comes out warm Rad Foodie mailing list and let 's stay in touch cool and.. Sandybluetoes, no, you have a couple of tablespoons are phenomenal salad! One at the very end a bite out of one these searing hot peppers tops..., yes, you have a couple of options sauce before with fermentation and! 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