Some people looove hot sauce. I’m not one of those people. I am ok with spicy things, but I could take them or leave them, and rarely add hot sauce to my dishes. But when you have a big bag of habaneros that are quickly wrinkling up because you couldn’t resist grabbing them from the discount produce rack ($0.22 for so many peppers!), hot sauce seems like a good option.
I’d never made hot sauce before, but it’s actually super easy: wash, chop, blanch, toss, blend, pour, enjoy. The hardest part is getting through it all without crying and coughing once all that spiciness gets all up in the back of your throat, but pro tip: leave the kitchen while your fiancé takes care of the rest.
This habanero chili hot sauce, based on Pepper Joe’s Island Hot Sauce recipe, became Sweet + Spicy Pineapple Hot Sauce out of pure necessity. We ended up with nearly a half gallon of mega-spicy just-a-dab’ll-do hot sauce. We were planning on freezing a lot of it anyway, but we really didn’t need a 10-year supply of hotter-than-hot hot sauce, so I googled ways to bring down the heat.
Adding a big can of crushed pineapple seemed like the most delicious option. So rather than a 10-year supply of hot sauce, we have a large quantity of Sweet + Spicy Pineapple Hot Sauce that we can use a lot more liberally. So far, I’ve enjoyed it tremendously on my scrambled eggs, baked fish and pork chops.
- 8-10 habanero chili peppers
- 1 onion, chopped
- 1 carrot, chopped
- 3 cloves garlic
- ½ tbs salt
- 2 tsp black pepper
- 1 lime, juiced
- ½ cup white vinegar
- 1 can crushed pineapple
- Bring 4 cups water to a boil over high heat
- Cut peppers in half and remove seeds (avoid touching eyes after handling peppers)
- Blanch peppers in boiling water for 30-40 seconds, remove from water
- Add onion, carrots and peeled garlic cloves to water and cook until soft
- Add all ingredients to blender and blend until smooth
- Store in a glass jar or bottle in fridge, or freeze in batches