Chili Pepper Madness

August 05, 2016

Pineapple-Habanero Hot Sauce

Pineapple-Habanero Hot Sauce – Recipe Pineapple-Habanero Hot Sauce – Recipe

Make your own hot sauce at home with this quick and easy recipe that incorporates spicy habanero peppers, sweet pineapple and cilantro. Perfect for dashing over meals or spicing up your favorite cocktails. We like it for our Bloody Marys.

This hot sauce exists for 2 very specific reasons. FIRST, the habanero peppers are POPPING in the garden. YES! We seriously LOVE when the garden starts producing. So many fresh peppers! We can walk right outside and grab a few off the plants and get busy! Talk about living. To quote my father-in-law, "Is this living or what?" SECOND...Bloody Mary. If you are like us, you enjoy a bit of spice and kick to your Bloody Mary drinks, and this, my friends, is the solution. Pineapple-Habanero Hot Sauce.

To be honest, it's great on just about anything that can take the level of heat with the touch of sweet. It's on the vinegary side, which works for me for many things. Think Tabasco sauce. It's about that consistency level, thin and "dashy". Dash it over chicken tacos or a fish fillet, over pork shoulder or sliced pork loin or pretty much any pork. Dash it onto your veggies.

Or hey, into your Bloody Mary!

You don't need many ingredients for this one. The list includes: Habanero peppers, pineapple, cilantro, lime juice, white vinegar and salt. Easy, right?

Pineapple-Habanero Hot Sauce – Recipe

It is thinner because you'll strain this one at the very end. However! If you prefer a thicker hot sauce, you have a couple of options. FIRST, just don't strain it. I don't like to keep this one completely unstrained because the ingredients chosen easily separate in the bottle. No biggie, though, as you can simply shake up the bottle before each use. Or, SECOND, add a bit of the strained pulp back into the sauce before you bottle it. That's what I did here. I took about a tablespoon of the pulp and swirled it back into the finished sauce, just for a bit of substance. I like the little swirlies you get in the bottle.

It's a vibrant and flavorful hot sauce recipe, ready and willing to go where your taste buds want to take you. It takes practically no time to make, which is nice. I posted a VIDEO RECIPE below so you can see just how easy it really is. Making hot sauce at home is fun, isn't it? All you need are a few ingredients. I hope you enjoy it!

Pineapple-Habanero Hot Sauce – Recipe

Patty's Perspective: Mike mentioned using this in your Bloody Mary, but give a dash into your beer. Seriously! I love it. Also, it was FUN making the video. I hope we do more of them!

Here are some answers to the most common questions I get about this and other hot sauce recipes:

How long will this sauce keep? It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. I have not measured the ph of this sauce, but I won't have it around very long anyway. If you're concerned, add more vinegar to lower the ph.

Where'd you get that sauce bottle? I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack.

Can I process this hot sauce for longer storage? Absolutely. Just be sure to use proper canning/jarring safety procedures.

What should I do with hot sauce? Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. LOL. I hope you find it helpful!

Pineapple-Habanero Hot Sauce – Recipe

Ingredients

  • 5-6 habanero peppers, coarsely chopped
  • 2 cups chopped pineapple
  • 1 handful cilantro leaves, rinsed
  • Juice from 1 lime
  • 1 cup white vinegar
  • ½ teaspoon salt

Cooking Directions

  1. Add all ingredients to a food processor and process until smooth.
  2. Add to a pot and simmer over low heat for 15 minutes.
  3. Cool and strain, if desired. If you want a chunkier hot sauce, skip the straining. Or, strain and add a bit of the pulp back in to your desired consistency.
  4. Pour into bottles and refrigerate until ready to use!
  5. Makes about 12 ounces.

Media

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13 comments

  • Comment Link Edward H. April 22, 2017 posted by Edward H.

    I have a scotch bonnet plant that is loaded with fruit and a pineapple about half way through growing that I am growing just for this recipe, I do not have any jalapeno's though, could I use Ankor sunrise or Dragon thai chili instead? They are both very robust little peppers but not I am not sure how well they would mate with the S.B. What would you suggest? Use just the S.B. or add one of the others?

    REPLY: Edward, I think you can make this with Thai chilies. I think the combination would be wonderful, actually. Let me know how it turns out for you. -- Mike from Chili Pepper Madness.

  • Comment Link Keeli Ross March 27, 2017 posted by Keeli Ross

    I don't have a food processor what else could I use to make it?

    REPLY: Keeli, try a blender instead. -- Mike from Chili Pepper Madness.

  • Comment Link Dan February 13, 2017 posted by Dan

    I'm going to have some Carolina Reapers this summer, and I'm looking for a sweeter sauce recipe for them. Do you think it would be problematic to substitute the habaneros with the Reapers?

    REPLY: Dan, not at all. Give it a try and let me know how it turns out for you. -- Mike from Chili Pepper Madness.

  • Comment Link Dawn October 26, 2016 posted by Dawn

    I love this sauce! Last time I left it chunky and we were using it as a dip with tortilla chips, sweet chili Doritos and salt and vinegar chips! Besides using it on rice and other stuff lol I am making another batch today and this time I am using a fresh pineapple to see the difference.

  • Comment Link Marcia September 09, 2016 posted by Marcia

    I only have the chocolate habeneros. Will these be ok to use and how many would I use. They are much hotter than the traditional orange habeneros.

    REPLY: Marcia, yes, you can sub in chocolate habaneros. The flavor and color will be different, but it will still be good. You also use half the amount of chocolate habaneros and use other milder peppers to about the same weight for more body to the sauce. -- Mike from Chili Pepper Madness.

  • Comment Link Matt September 08, 2016 posted by Matt

    Can you use other fruits besides pineapple?

    REPLY: Matt, absolutely. Look at some of the other hot sauce recipes in our Hot Sauces section of the site. I've made several with other fruits. -- Mike from Chili Pepper Madness.

  • Comment Link Andreas September 05, 2016 posted by Andreas

    Made this one yesterday. I have used canned pineappled, fresh parsley instead cilantro, but added 1/2 teaspoon of ground coriander/cilantro seeds. Also, replaced part of white vinegar with homemade red wine vinegar..
    I didn't strain the sauce but blend until very smooth.
    Overall, very nice sweet, hot and acidic sauce.
    Next time I'll try to replace most of the white vinegar with milder one.

  • Comment Link Ann August 31, 2016 posted by Ann

    How long does it keep?

    REPLY: Ann, this is high vinegar content, so will last quite a while. -- Mike from Chili Pepper Madness

  • Comment Link Dawn August 25, 2016 posted by Dawn

    Can I use can pineapple or do you think it would make a big difference in the end results?

    REPLY: Dawn, yes, you can use canned pineapple in this. No problem! -- Mike from Chili Pepper Madness.

  • Comment Link Janice August 23, 2016 posted by Janice

    My habernero's are not ready can I use jalapeño instead??

    REPLY: Janice, yes, you can use jalapenos. The flavor won't be the same, but it should taste rather nice. Jalapenos would be a nice sub. -- Mike from Chili Pepper Madness.

  • Comment Link Lp August 16, 2016 posted by Lp

    Yummm, Buying a pineapple tomorrow to do this with some whitish yellow Santa Fe peps I have piling up

  • Comment Link Ray August 08, 2016 posted by Ray

    Why do you cook it before bottling?

    REPLY: Ray, cooking it melds the ingredients and completely changes the flavors overall. -- Mike from Chili Pepper Madness

  • Comment Link joanie August 08, 2016 posted by joanie

    This stuff is delicious!!!!!!!!!!!!!!!!!!

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