How to make Pineapple Habanero Hot Sauce

Calendar icon Published: Jan 11th 2022 by Rachael Ottier Hart
Clock icon Last updated: Dec 16th 2024
Read time: 2 mins
Cuisine:
Caribbean
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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.
Nutrition Disclosure
Front shot of Pineapple Habanero Hot Sauce in a Jar

Hot Sauce is the perfect condiment to add some heat and or spice to any dish. This Pineapple Habanero Hot Sauce is an excellent blend of complementary flavors that create a hot but flavorful sauce. The Habanero pepper has a range of 100,000 to 350,000 Scoville heat units, and the heat sensation is felt at the back of your throat. Pineapple's sweet and tart tastes create a perfect balance for this sauce to complement Habanero's floral and fruity flavor profile. For a rich depth of flavor, we have carefully chosen the right herbs, citrus, and white vinegar for a well-rounded sauce that’s delicious and hot.

#Gluten Free #Lacto Vegetarian #Ovo Vegetarian #Pescetarian #Vegan #Vegetarian #Fruit #Vegetables #One Pot #Hot Sauces #Salsas
Author: Rachael Ottier Hart
Average: 5 (5 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
10 mins
Cook Time
1 mins
Total Time
11 mins
Serves
71

Ingredients

  • 5-6 Habanero Peppers

  • 1 Pineapple - cut into pieces

  • 3 Large Culantro Leaves

  • 3 cloves Garlic

  • 1/4 Red Onion

  • 2 tablespoons Orange Juice

  • 3/4 cups White Vinegar

  • ½ teaspoon Salt

Instructions

For smooth sauce

Place all ingredients in a blender and process until liquefied, then strain and pour into a sanitized bottle.

Serve by adding a few drops to any dish, store in the fridge.

For chunky sauce

Place the peppers, pineapple, cilantro, garlic and red onion in a food processor or mini chopper and pulse until a salsa-like consistency.

Place the minced mixture into a sanitized jar and mix in the orange juice, white vinegar and salt.

Serve by using a plastic or wooden spoon to remove the chunky sauce from the jar and store in the fridge.

Nutrition Disclosure

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Rachael Ottier Hart
Author:
Culinary Storyteller & Spa Manager

More posts by Rachael Ottier Hart

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Rachael Ottier Hart
Author:
Culinary Storyteller & Spa Manager

More posts by Rachael Ottier Hart

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