Description
A vibrant and spicy Pineapple Habanero Hot Sauce that ignites your taste buds with a perfect balance of sweetness and heat.
Ingredients
Scale
- 2 cups fresh pineapple chunks
- 2–3 habanero peppers (adjust to heat preference)
- 3 cloves garlic
- ½ cup white vinegar (or apple cider vinegar for tang)
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp honey (or agave/maple syrup)
- ½ tsp salt
- ½ tsp chili flakes (optional, for extra kick)
- 2 tbsp fresh cilantro or parsley (chopped, optional for freshness)
Instructions
- Wear gloves when handling habaneros. Remove seeds for less heat, keep them for maximum fire.
- Roughly chop pineapple, habaneros, and garlic.
- In a saucepan over medium heat, add pineapple, habaneros, garlic, vinegar, lime juice, honey, and salt.
- Simmer for 8–10 minutes until pineapple softens and flavors meld.
- Carefully transfer mixture to a blender.
- Blend until smooth and silky. If too thick, add a splash more vinegar or water.
- For a thinner hot sauce, strain through a fine mesh sieve. For a chunkier, rustic sauce, leave as is.
- Stir in fresh cilantro/parsley and chili flakes if using.
- Pour into sterilized glass jars or bottles.
- Store in the fridge for up to 3–4 weeks. Flavor deepens after a day or two.
Notes
- Adjust the number of habanero peppers based on your heat preference.
- Let the sauce sit for a day or two for the flavors to deepen.
- Always wear gloves when handling hot peppers to avoid skin irritation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Blending and simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
- Sugar: 3g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg