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Home » Chili Pepper Recipes » Hot Sauce Recipes » Aji Pineapple Hot Sauce

Aji Pineapple Hot Sauce

by Mike Hultquist · Sep 4, 2015 · 14 Comments

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A zingy hot sauce recipe made with fruity Aji Pineapple peppers, perfect on many dishes.

Aji Pineapple Hot Sauce served in a white bowl

We have a new favorite for Patty - See Patty's Favorites. We planted a few varieties of Aji chili peppers this year, including the Aji Pineapple chili pepper, a wonderfully sweet and mildly spicy chili pepper that lends itself to many a dish.

The pepper is named because the fruits have a distinctive fruity pineapple flavor. The plants are exploding with peppers right now and one of the best ways to use up a large harvest of peppers so you can keep them through the year is to make hot sauces.

So here we are! So happy to have Aji Pineapples because they make for an outstanding hot sauce.

This is a small batch that yields only about 12 ounces or so, enough to fill a couple of small hot sauce bottles.

The hot recipe recipe calls for about 25 of these peppers, about 6 ounces by weight. They aren't too large, maybe the size of a typical cayenne pepper, though of course sizes and amounts needed will vary.

You'll just need to eyeball it. Or just make extra! With the ratios I've used, your resulting hot sauce will be sweet and tangy. I've cut the vinegar in half and replaced it with water for consistency, but if you're looking for a thicker sauce, reduce the amount of water or don't include it at all.

More vinegar will result in more tang. You can strain it if you'd like to reduce the pulp, but I like my sauces that way.

Aji Pineapple Hot Sauce looking extremely inviting

Patty's Perspective

Wow! These Aji Pineapple peppers really do taste like pineapple. I wish Mike had made a larger batch! I'm happy that our plants are producing a lot of peppers this year because I will be looking for more of this sauce in the future. Good on just about anything. Yep, a new favorite of mine.

Learn more about the Aji Pineapple Chili Pepper.

Aji Pineapple Chili Peppers on a wooden surface

Frequently Asked Hot Sauce Questions

Here are answers to some of the most common questions I get on other sauces:

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. If you're concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.

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!

Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.

Recipe Tips & Notes

  • With the ratios I've used, your resulting hot sauce will be sweet and tangy. I've cut the vinegar in half and replaced it with water for consistency, but if you're looking for a thicker sauce, reduce the amount of water or don't include it at all.
  • More vinegar will result in more tang. You can strain it if you'd like to reduce the pulp.

Check Out Some of These Other Popular Hot Sauce Recipes

  • Fermented Aji-Garlic Hot Sauce
  • Caribbean Style Mango-Habanero Hot Sauce
  • Pineapple-Mango Ghost Pepper Hot Sauce
  • Homemade Caribbean-Style Sweet Chili Sauce
  • Sweet Pepper Chili Sauce
  • Hawaiian Chili Pepper Water
  • Easy Aji Chili Sauce

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Aji Pineapple Hot Sauce served
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Aji Pineapple Hot Sauce - Recipe

A zingy hot sauce recipe made with fruity Aji Pineapple peppers, perfect on many dishes.
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: aji pepper, aji pineapple, hot sauce
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Calories: 1kcal
Author: Mike Hultquist
Servings: 50
Tap or hover to scale
5 from 2 votes
Leave a Review

Ingredients

  • 6 ounces Aji Pineapple chili peppers about 25 peppers, stemmed and chopped
  • 2 cloves garlic
  • 2 tablespoons chopped cilantro
  • ½ cup white vinegar
  • ½ cup water
  • Juice from 1 lime
  • ½ teaspoon salt

Instructions

  • Add all ingredients to a food processor and process until smooth.
  • Set into a saucepan and bring to a boil. Reduce heat and simmer about 10 minutes.
  • Cool and pour into sterilized serving jars.

Notes

Heat Level: Medium.

Nutrition Information

Calories: 1kcal   Sodium: 23mg   Potassium: 10mg   Vitamin A: 35IU   Vitamin C: 1.6mg   Calcium: 1mg
Aji Pineapple Hot Sauce served
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. Chelsea says

    September 22, 2023 at 4:52 pm

    I don't have fresh cilantro on hand, will this make a major difference? Anything you can suggest to sub in?

    Reply
    • Mike Hultquist says

      September 23, 2023 at 7:25 am

      Chelsea, you can skip it, though it does add a slight fresh green pop. Parsley will be OK to sub, or maybe a touch of basil.

      Reply
  2. CP says

    September 11, 2023 at 9:10 pm

    Dumb question but is the weight (six ounces) pre or post de-stemming?

    Reply
    • Mike Hultquist says

      September 12, 2023 at 6:05 am

      Post stemming, CP. Enjoy!

      Reply
  3. Amanda says

    September 09, 2023 at 11:49 pm

    I've grown aji mango this year, have to try the pineapple ones next. Would I follow this same recipe for the mango ones? I'm not finding much for that one.

    In the past I've also grown aji charipita, but they are pretty small and a little more tedious.

    Reply
    • Mike Hultquist says

      September 10, 2023 at 8:02 am

      Yep, follow the same recipe, Amanda. I hope you enjoy it!

      Reply
  4. Andrea Moore says

    August 19, 2023 at 6:41 pm

    5 stars
    This was my first year growing this pepper and I am amazed with the flavour. I followed your recipe but I had some over ripe yellow plums and added about 5. next time I will use less water, if adding plums as the plums were so juicy. Amazing and addictive! Thank-you so much. This will be a staple in my kitchen!

    Reply
    • Mike Hultquist says

      August 20, 2023 at 8:20 am

      Great! Thanks for sharing this, Andrea! Glad you enjoyed it!

      Reply
  5. Gyuri says

    July 23, 2018 at 12:21 pm

    Hi,
    Thanks a lot for the recipe!
    My aji pineapples just started to ripen and I'd love to try making this sauce. However, are your sure about the 25 peppers? Mine weigh about 3g(1oz)/piece, so 6 ounces would be 60 peppers. Their size is about 6,5x1cm (2,5x0.4 inches), could that be the reason for the difference?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 23, 2018 at 12:28 pm

      Gyuri, I would go by weight, regardless of the amount of peppers. It could be yours are a bit smaller than the ones I grew. Let me know if this helps, and how the hot sauce turns out.

      Reply
      • Gyuri says

        July 23, 2018 at 3:42 pm

        Thanks Mike, I'll adjust the weight of the other ingredients to the weight of the pepper I have. I'll let you know how it turns out 🙂

        Reply
      • Gyuri says

        January 02, 2020 at 7:34 am

        5 stars
        Oh, forgot about this 🙂
        Anyway, at first try, I used a bit too much vinegar (probably lost in the imperialSI translation), but the second one was really nice, tangy and hot.
        I have dried some red chillies now (coffee bean, and [supposedly] bird's eye), I'll try to make something with honey out of them. And probably try mixing it with butter, too.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          January 02, 2020 at 9:01 am

          Sounds great, Gyuri! Glad you enjoyed it! I appreciate the comments!!

          Reply
  6. Kevin King says

    September 04, 2015 at 5:50 pm

    Wanted to share with you guys a sauce I made a couple of weeks ago. Peach Mango Habenero. Starts out with a sweet fruity taste and then WAM! Those Habs kick in and we are off to the races. I used two very ripe mangos and half a dozen not too ripe peaches and then eight seeded orange habeneros. Pureed with about half a cup of cider vinegar and the same amount of water. This weekend is the annual Hot Sauce Festival here in Oxford NC, y'all should come. It's a conglamoration of scads of pepperheads and beer lovers of which I am both! Hail to the Heat! (PS: Love your newsletter)

    Reply

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