Aji Pineapple Hot Sauce
A zingy hot sauce recipe made with fruity Aji Pineapple peppers, perfect on many dishes.
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.
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.
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.
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 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
- 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
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.
Heat Level: Medium.