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.
Pineapple-Habanero Hot Sauce Recipe
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!
Pineapple-Habanero Hot Sauce Ingredients List
You don't need many ingredients for this one. The list includes: Habanero peppers, pineapple, cilantro, lime juice, white vinegar and salt. Easy, right?
It is thinner because you'll strain this one at the very end. However!
Thicker or Thinner Sauce
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!
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!
Check out my other Hot Sauce Recipes, too.
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. I hope you find it helpful!
Check out These Related Recipes:
- Sweet Habanero Chili Sauce
- Pineapple-Jalapeno Hot Sauce
- Ti-Malice - Haitian Creole 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
- What is Xanthan Gum?
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
Try it with Pineapple Fried Rice!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
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
Instructions
- Add all ingredients to a food processor and process until smooth.
- Add to a pot and simmer over low heat for 15 minutes.
- 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.
- Pour into bottles and refrigerate until ready to use!
Video
Notes
Nutrition Information
Kris says
I am new to making hot sauce but this!!!! So many compliments from our friends. Can I swap mango for the pineapple? Wanna try!
Thank you!
Mike Hultquist says
Boom! Nice! And YES, you can swap mango for pineapple. Works great! Thanks, Kris.
Noel Grant-Henderson says
great tasting sauce! can't get enough of it! easy to make. thank you.
Mike Hultquist says
Thanks, Noel! Glad you enjoyed it!!
Tommy says
Awesome recipe! I just roasted everything up and had some habanero infused in vodka for a year in the mix!
Mike you are my reference for hot sauce
Keep up your awesome work!!!
Mike Hultquist says
Awesome! Sounds great, Tommy! I appreciate it!
Claudia says
Used recipe with my Florida Datil Peppers. Perfect combination! great recipe
Mike Hultquist says
Great choice of peppers! I love datils! Thanks, Claudia.
Ole says
How annoying, i can't find the post i did the other day, so i'm just gonna try here 🙂
Ever tried experimenting with doing a Hot Sauce with Banana or Blackcurrant?
Love the site 🙂
Mike H. says
Thanks again, Ole. No worries - here is your original comment (with my reply). 😉
Ole says
Ahh, thanks buddy 🙂 ♥
Adele says
I’m wondering if this could be fermented without the cilantro, adding it in at the end?
Mike Hultquist says
Absolutely, Adele. Works great for fresher cilantro flavor. Let me know how it turns out! Enjoy!
Adele says
Thanks!
Naomi says
I made it with some red Habaneros I grew in my garden, so it came out darker than the recipe photo. I used apple cider vinegar instead. Turned out great!!
Mike Hultquist says
Glad you enjoyed it, Naomi!
Rob Brodie says
Hi Mike, we have an abundance of black currants and love hot pepper sauces and wondered if you had any ideas.
We only have red habs as last year was bad for us in Tasmania (usually we have a nice supply of fatalli) I’m looking for something to accompany bbq lamb but also something that would enhance cheese or a cheesecake. Can I modify your pineapple hab sauce ?
Appreciate any advice.
Rob
Mike H. says
You can absolutely do it, Rob. The black currant and red habanero hot sauce will have a unique fruity and spicy flavor that pairs wonderfully with BBQ lamb. It can also be used as a condiment for cheese platters or drizzled over cheesecake for a sweet and spicy kick. Enjoy!
Victoria says
I live in Cyprus, and one day I found Carolina Reaper peppers in a local farm market. No one else wanted to buy them.
Well, I don't like extremely hot sauces but sweet and sour are my fav. So, I based on your recipe and used just one carolina pepper to make a sweet&sour pineapple sauce. Also, I've added some sugar for more sweetness.
Mike H. says
Those rare findings are so fun. I am glad that you've enjoyed it, Victoria!
Kat says
I don’t have easy access to habanero peppers. Would dried cayenne pepper or chilli pepper work do you think?
Mike Hultquist says
Kat, you can use dried peppers for this. See this post - How To Make Hot Sauce From Dried Peppers: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/
ian says
This tastes exactly like my favorite hot sauce. Tropical pepper company hot habanero. This is great because I cannot find it anymore and I used to buy it religiously. I am trying it with ghost pepper and one with scotch bonnets now.
Mike Hultquist says
Awesome to hear, Ian. Very happy you can make it at home. Enjoy!!
Doug says
I made this last year and everyone enjoyed it.
Sadly, this year I did not have much luck with the habanero crop... However, I have tons of Thai peppers and am going to give this a spin using those. This may be a silly question but, how many Thai peppers would you recommend using to substitute for the 5-6 habaneros?
Thanks.
Mike Hultquist says
Sorry to hear about he habaneros, Doug, though Thai peppers will be great here. It's hard to know a direct conversion, as peppers vary quite a lot in size, particular Thai types, though I would say roughly 3 Thai peppers to 1 habanero should work. This recipe is pretty forgiving with amounts. Let me know how it turns out for you.
Doug says
Thanks Mike, I appreciate your thoughts. Will let you know how it works.
Noel Grant-Henderson says
great tasting sauce! can't get enough of it! easy to make. thank you.
Mike H. says
You are very welcome!
Bill says
Can I use canned pineapple chunks instead of fresh?
Mike H. says
Yes, give those a try. They can be a good alternative for when fresh pineapples are not in season.
Joel Ruiz says
I made this using garden fresh habaneros, fresh, cut, pineapple, lime, and salt. I separated the puréed ingredients to make two sauces. One with apple cider vinegar. And one with white vinegar. Both were delicious! I’m inspired to make more hot sauces using different ingredients. Super easy. Thanks!
Mike Hultquist says
Yes! I love it! Glad you enjoyed it, Joel!
Shane Keene says
Another winner, Mike! Made a batch last night, but substituted dried red habaneros for the fresh because it's what I had. Simmered to rehydrate the chilis, blended all together, simmered again for fifteen minutes, bottled. I cut the peppers down to 4 because they were dried. This stuff is absolutely perfect on chicken or fish or pork.
Before straining, the mash was nearly the consistency of apple butter and got me contemplating a pineapple/habanero butter recipe.
As always, thank you for everything you do here.
Mike Hultquist says
Thanks so much, Shane! Glad you enjoyed it!
Corey C says
Would you consider fermenting this first? Or not really with this flavor profile?
Mike Hultquist says
You can absolutely ferment this, Corey. Let me know how you enjoy it if you do.
Tobias Kirkegaard says
Try roasting the chili and pineapple... Grillled !!
It is so good !
Mike Hultquist says
I love it!
BackWoods BBQ says
I tried the recipe and tweeked it alittle. It gives a quick heat and.goes.sweet. Great on eggs and as a marinade on chicken. My friends keep coming back for more. I also use the same ingredients for BBQ sauce with a kick.
Mike Hultquist says
Glad you enjoyed it!
Virgil says
Like this very well can this hot sauce be canned
Mike Hultquist says
Virgil, you can "can" this with the water bath method, but make sure the pH is 3.5 or lower for home preserving. Enjoy!
Richard Kaptejna says
A great recipe, Mike. I used a whole pineapple, and 15 habaneros.Splashed it over chicken drumsticks.It bites, but does not blow your head off. Great taste.Thank you.
Mike Hultquist says
Glad you enjoyed it, Richard!
Garry says
Hi Mike. I would like to make a larger batch. Have you done this? What would be the ratios knowing that doubling isn't always the way when cooking.
Thanks for your time
Mike Hultquist says
Garry, you really can just double/triple/etc the ingredients for scale. You might dial back on the vinegar, then add more as desired for larger batching.
garry says
thanks Mike. Great sauce. Many friends enjoyed it. Making my second batch today.
Mike Hultquist says
Awesome to hear!! Thanks for sharing this, Garry.
Naomi says
Easy to make and so delicious! Thank you 🙂
Mike Hultquist says
Thanks, Naomi!
Helen Brohl says
Super easy recipe! So grateful to NOT sautee habaneros before blending. I did not include the seeds from the peppers but it is still incredibly hot! Delicious but super hot.
Mike Hultquist says
Glad you enjoyed it, Helen!
Tamara says
I made this but added a ghost pepper to kick up the heat factor. When I first tasted it, I was considering adding another ghost pepper but waited a few minutes after remembering that ghost peppers are a slow burn. I am so glad I didn't throw another one in! I absolutely love the flavor of habaneros and ghost peppers and love using fruit to make a hot sauce. I have also made mango and peach habanero ghost pepper hot sauce. I put it on everything! Thanks!
Mike Hultquist says
Awesome, Tamara! I love to hear it! Glad you enjoyed it!
Lori says
has anyone tried this with carolina reapers?
Mike H. says
Dean, one of our readers, reported using 12 Carolina reapers. Check it out here.
Steve says
didn't think 5 or 6 peppers was enough so I doubled it. Wow what nice heat!!
Mike Hultquist says
Nice! Glad you liked it, Steve!
Mike says
Have you ever tried boiling/simmering before blending? Is that better or does it even matter?
Mike Hultquist says
Yes, Mike, and honestly, the order doesn't really matter. As long as it simmers at some point to meld flavors. Enjoy!!
Debbe says
This is crazy good. I can see I will be making this a lot. I made some full heat and half heat. Not are yummy!
Mike Hultquist says
Awesome!! Thanks, Debbe!
AlbertaBoy says
Is it just me or would saving that pulp to add to a salsa (maybe along with some fresh pineapple chunks) be pretty amazing with tortilla chips?
This sauce looks great, definitely going to try it when I can find some habanero peppers. I’m thinking that smoking the peppers and pineapple would add another level to this
Mike Hultquist says
Absolutely! I often dehydrate it to make seasonings as well.
Beorn says
G'day Mike, love your website and I really want to try this recipe. Unfortunately, fresh habanero peppers are not easily available where I live. I was wondering, if I wanted to make this recipe with habanero powder instead, how would you adjust it? Thanks!
Michael Hultquist - Chili Pepper Madness says
Hi, Beorn. I would use a tablespoon or so, though you can add more if you'd like. Check out my post on How to Make Hot Sauce from Chili Powder to help you along. Good luck! https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-chili-powders/
Sias says
This recipe was my first attempt at hot sauce after a friend gifted me a bunch of habaneros. Scarcely anyone that tried it could believe it was my first try! Fantastic balance, albeit just a touch hot for my taste so I'll reduce the habaneros ever so slightly for my next try. I added a few cloves of garlic to great effect. Thank you for sharing!
Michael Hultquist - Chili Pepper Madness says
Outstanding! Glad to be helpful, Sias! Super happy you enjoyed it. =) Thanks for sharing.
Iandra Maré says
If I can give you 20/10 I will. Amazing sauce. I did not change a thing in the recipe. I did however not strained it, that way I can just scoop it with a spoon and eat/sip it right out of the bottle . The fruity, spicy, tangy and fresh flavour ~ awesome! Will try the mango hot sauce asap
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks so much, Iandra! Super happy you enjoyed it that much! I appreciate it.
Anna says
Thanks for sharing this recipe! The sauce is absolutely delicious!! 🙂
Angela says
Hey Mike. I tried this sauce today and added carrots and onions (minus the cilantro). I also added a bit of sugar to cut down the acidity. It came out perfectly. Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful, Angela!
Andy says
Just found your site and this is the first thing I made. I used 1 cup pineapple and one cup fresh peaches, then added about 1 ounce of maraschino cherry juice. This is fantastic! I just started making hot sauces last year, and this is my favorite so far. Looking forward to trying some of your others! Thanks for the fun and informative site!
Michael Hultquist - Chili Pepper Madness says
Great to hear, Andy! Great job. Glad you are enjoying the site.
Jon Grover says
I'm going to try this recipe later this week. I was thinking of either adding honey or orange juice to the recipe. Can't wait to figure it out.
Michael Hultquist - Chili Pepper Madness says
Sounds great, Jon! Enjoy!
James Darby says
1st time hot sauce maker. Used Scotch bonnets instead of Habanero's. My face is currently on fire.
Michael Hultquist - Chili Pepper Madness says
Great with Scotch Bonnets for sure, James!!
James Darby says
This is the first hot sauce I've ever made. I couldn't get habanero's so used Scotch Bonnets and used organic apple cider vinegar instead, my face is currently pulsating lol. I'll use Gloves next time. Just waiting for it to cool and so I can bottle. Looking forward to trying this tomorrow. I have some jerk chicken marinating so I think this will be a perfect marriage. Thanks for the recipes, learned a lot tonight already from your website which was referred by a fermented hot sauce group on Facebook.
Michael Hultquist - Chili Pepper Madness says
Awesome, James! Yeah, gloves will be helpful for sure from the burning. Happens to us all. Oops! Enjoy the sauce, and the chicken!
Sean says
Making this as we speak - dropped the cilantro and added 5 cloves of garlic and half an onion, and subbed in apple cider vinegar. Blended until smooth in a high power blender, and currently boiling away. I also added a couple of other chilies, I forget the name, but the options in the chili aisle here in Mexico couldn't be passed up!
Michael Hultquist - Chili Pepper Madness says
Very nice! Enjoy, Sean!
Traci says
Hi. Would this work with frozen pineapples? Fresh isnt always sweet
Michael Hultquist - Chili Pepper Madness says
Absolutely, Traci. Let me know how it turns out for you.
Sky says
Hi, would it ruin the recipe if I roasted the habaneros instead of using them raw? Thank you! Excited to try this!
Michael Hultquist - Chili Pepper Madness says
Sky, not at all. Great way to make some hot sauce!! Let me know how it goes for you.
Kristi says
Today was hot sauce day, so I tried three of your recipes. This is my favorite! I grow Basket of Fire peppers in my backyard and used about 18 instead of the Habanero. This is the best pineapple hot sauce I've ever tried. Often pineapple hot sauce tastes overly sweet, almost like the fruit was on the verge of rotting. This was not the case for this recipe. It may have helped that I did not use an overly ripe pineapple. I strained some and left some chunky. I also froze the pulp from the batch I strained to use in a marinade or salsa later on. Can't wait to see how this tastes in a few days.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Kristi! Glad you enjoy it! I love this one for sure.
Justin Carpenter says
How would doing a half and half mix of habanero and roasted red jalapeno affect the heat?
Michael Hultquist - Chili Pepper Madness says
That would tame things down quite nicely, with some great flavor!
Kristi says
I was thinking of using this recipe with my Lemon Drop peppers. Since they are so much more mild, should I reduce the pineapple and vinegar? Or maybe just add a habanero? Thanks!!
Michael Hultquist - Chili Pepper Madness says
Kristi, I would just add a habanero for some heat if you'd like. Let me know how it goes. You can always adjust vinegar to taste.
Gary Sean Cooper says
This is soooo good! Made it with plums too, added a little suger to the pineapple sauce as my pineapple wasn't as sweet as liked. I have not been disappointed with any of your recipes yet! Cheers my man?
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Gary! I love it with the plums! Nice.
Von says
I have to try this soooonnnn!!!
If my Ph level is 3.5 how long is the shelf life? Or should i place in the fridge when not using? Thank you!!
Michael Hultquist - Chili Pepper Madness says
So good, Von! Fruit sauces don't last quite as long, but in the refrigerator, properly sealed, it should last several months easily. Enjoy!
Donnie McClellan says
I'm assuming you can use ground pepper for making hot sauces. How much pepper powder do you recommend for a 12 oz. recipe?
Michael Hultquist - Chili Pepper Madness says
Donnie, do you mean black pepper? If so, then use it to taste. I would use a few grinds of the mill, or up to 1/2 teaspoon. If you mean ground chili powder, see my post on how to make hot sauce from chili powder (https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-chili-powders/). You'd need about 2 tablespoons. Let me know if this helps, and how it goes. Enjoy!
Jeff says
Does anyone know if this will this freeze?
Michael Hultquist - Chili Pepper Madness says
Jeff, yes, you can freeze this sauce. Just give it a good stir after it is thawed for use. Let me know how it turns out for you.
Tammy MacDonald says
I added some liquid smoke, garlic and onion powder (also used double the peppers) It is amazing!
Michael Hultquist - Chili Pepper Madness says
Very nice! Sounds great, Tammy!
Steve says
I tried recipe, the 1 cup of vinegar, at least with the way my batch came out, overpowers aloe other ingredients. Is this a typo in the recipe?
Michael Hultquist - Chili Pepper Madness says
Steve, no, this is definitely a very vinegar forward hot sauce, like Tabasco. Next time you can adjust to your own personal tastes. Apologies for any surprises.
Dean says
I used 12 carolina reapers i grew myself, they were quite small hence adding more. I then halved the rest of the ingredients and added some mango, came out very good. Thanks!
Michael Hultquist - Chili Pepper Madness says
Nice, Dean! That's going to be some awesome hot sauce! I love it.
Maxim Dubinin says
Greetings from Russia. This sauce is fantastic! I've cooked it with yellow habaneros from my greenhouse. Thank you!
Michael Hultquist - Chili Pepper Madness says
Wonderful, Maxim! Thanks!
Darryl says
Absolutely loved this! Such a flavor punch
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Darryl!
LILLIAN says
The recipe was simple and easy to follow. I made this and used scotch bonnet and one ghost pepper. I had no cilantro so I used parsley and the some of the tops from the green onion. I also used a yellow bell pepper and one spoon of sugar and 2 ounces of pineapple juice. It was hot! I added 2 teaspoon of the pulp back to the strained liquid.
I sealed mine by boiling the bottle in hot water. The next one will be done wit mango and scotch bonnets only
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Lillian! Super happy you enjoyed it.
Maura says
Fantastic Sauce Michael - as usual, you never disappoint! I doubled the recipe (used 10 Habaneros) and I had a lot of 'pulp' leftover after straining so I put it in a container and am using is as a relish - it's delish! This said, I have 2 questions:
1) The sauce is very spicy (the taste is amazing), if I wanted to tone down the heat just a bit what do you suggest I can add? maybe more vinegar? Lime juice? perhaps a little sugar? Pls let me know.
2) I wear gloves when I cut peppers but the pepper oil/juice always ends up on my hands anyway - any suggestions on how I can get the pepper oil off of my hands (soap and water doesn't seem to work).
Anyway -- thanks in advance and thank You for another wonderful sauce recipe! !
Michael Hultquist - Chili Pepper Madness says
Thanks, Maura! Glad you are enjoying it. Yes, there is definitely some heat here. To cut the heat, some sugar and more vinegar could help, or you can try adding in more pineapple to dilute that heat. Dilution is the best way without altering overall flavor. For the burn, check out this page on How to Stop the Chili Pepper Burn: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-do-you-stop-the-chili-pepper-burn/. Be sure to check out all of the comments below. Lots of other ideas for you!
Guy says
Made the sauce , added much more cilantro and did one cup pineapple and one cup fresh peaches and Wow what a great sauce , so easy to make and used the peppers that we grew in our garden , strained half and not the other half , the strained half not as hot as the un-strained but both super delicious !
Love your Blog !
Michael Hultquist - Chili Pepper Madness says
Awesome, Guy! Glad to hear it! Super happy you are enjoying the sauce.
Frank says
Love the recipe Mike!
Is there a desired temperature to cool to after simmering?
Michael Hultquist - Chili Pepper Madness says
Thanks, Frank! 200 degrees F is the target temp for hot packing, though since I keep mine refrigerated and use it rather quickly, I just cool it enough so it doesn't burn my hands when I bottle it up (holding the bottles). I hope this helps!
Greg says
Greetings from southern Spain. Your recipe inspired me to make a hot sauce with pineapple which I never made before. I've used all kinds of fruit in my sauces for over 40 years but never tried using pineapple. It just so happened that I got 2 fresh pineapples imported from Cuba as a x-mas present and went looking for a pineapple recipe for hot sauce. I used one of my own recipies with some other ingredients but the result was fantastic and one of the tastiest hot sauces I ever made. Here is how I made it. I used a lot of ripe red habaneros from my garden (4 handfuls), 2 fresh pineapples from cuba, a handful of fresh ginger, and frsh chopped garlic, a few teaspoons of ground cucuma, a yellow onion, a fresh yellow bell pepper, a fair amount of sea salt, 2 cups of organic apple cider vinegar, 1 large fresh lemon juiced and enough purified water to slowly cook the brew down for a half hour. I first well grilled the bell pepper, trimmed and cored sliced pineapples, stemed hot peppers and peeled and quartered onion on a cast iron skillet. I put that in a food processer with the other ingredients and pureed the mixture. I cooked and strained the sauce through a strainer and the rest is history as I will be making this sauce until they day I die. Thanks for the wonderful inspiration!
Michael Hultquist - Chili Pepper Madness says
Greetings, Greg! What a wonderful sounding sauce! Very happy to have inspired you! I love it. Sounds delicious. Enjoy.
Kris says
I used scotch bonnet peppers! It was fabulous!!
Thank you for a great recipe.
Michael Hultquist - Chili Pepper Madness says
Perfect, Kris! Scotch Bonnets are GREAT for this! Glad you enjoyed it.
Bob Isaacs says
After you cook the sauce and put in a gallon jug for 2-3 weeks then bottle it in woozy bottles does it need to be refrigerated, I make hot sauce and never refrigerate it so I was wondering about this particular recipe
Michael Hultquist - Chili Pepper Madness says
There is a lot of division on this, Bob, particularly in the hot sauce making community. If your pH is low enough, many people feel you can keep it out of the refrigerator. I think you can for a little while, but I personally prefer to keep mine in the fridge because pretty much anything can go bad eventually. But others argue it affects flavor. It's really your call. One thing, though. Fruit-based sauces don't last as long as those without fruit, so that is something to keep in mind. If you keep it out, I would just keep an eye on it to make sure it doesn't start to go bad, which you can see with odd growth or bad smells. I hope this helps.
Lori S says
Can you hot bath this
Michael Hultquist - Chili Pepper Madness says
Lori, yes, but be sure to check the pH for longer keeping. It is best at 3.5 or below for home preserving.
Scot says
Just made this and tried a little bit off of the spoon after straining. It has a nice bit of heat to it and a really mildly sweet flavor. I wasn't sure if it would strain but the mash kind of clumps together well even in a normal strainer.
Michael Hultquist - Chili Pepper Madness says
Thanks, Scot. I appreciate your comments.
Russell says
I am excited to try this recipe as my first attempt at making hot sauce, but I'm just a little confused. When this recipe says 'White Vinegar' does that mean 'Distilled White Vinegar' or is that something else? Should I look in the store for something just called 'White Vinegar' without the word distilled?
I can't seem to find a clear answer on the internet about if there is a difference.
Thanks
Michael Hultquist - Chili Pepper Madness says
Russell, yes, use distilled white vinegar. You can use other vinegars if you'd like, such as apple cider vinegar. Let me know how it turns out for you.
Zane says
Hi there. What would happen if I roasted the habaneros and pineapple first. Would you advise this? Would it relate to more heat?
Michael Hultquist - Chili Pepper Madness says
Zane, it won't really translate to more HEAT, but you can definitely roast the habaneros and pineapple first. It's a great way to make sauce or salsa. I do it that way all the time. Check out these recipes:
https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/honey-roasted-hot-pepper-hot-sauce/
https://www.chilipeppermadness.com/chili-pepper-recipes/salsas/roasted-mango-habanero-salsa/
Andrew says
Super yummy, even better after a week or two for the ingredients to truly meld together.
The best use for me so far has been as a glaze/sauce at the last 15-30 minutes of cooking on jerk-rubbed smoked chicken drumsticks and pork chops. *drool*
Michael Hultquist - Chili Pepper Madness says
Drool indeed! I love it!
Andrew says
I forgot to say I didn't strain it at all, so it was a bit of a thicker texture, enough to stick to the meat.
Nick says
Great recipe! Thanks! DO you have a time limit on using it up when in the fridge?
Cheers!
Michael Hultquist - Chili Pepper Madness says
Nick, this should last easily several months in the fridge or longer in the fridge, depending on the pH. Fruit-based hot sauces don't tend to last as long. Thanks!
Colin says
Very nice recipe. I live near Saint Augustine FL and have an extremely high yield Datil pepper plant in my garden, so I used datils instead of habaneros (similar in hotness but sweet as well). Also used canned pineapples with the juice included, and added a large sweet onion (I tripled the recipe) and it turned out wonderfully. I’m always appreciative of simple recipes like yours. One question: I’ve seen a number of hot sauce recipes that call for much longer Cook time. Did you do the shorter cooking time for a reason? Do you think it would work just as well if I simmer it for two-three hours? Thanks again!
Michael Hultquist - Chili Pepper Madness says
Colin, thank you for your comment. I appreciate it. You can cook/simmer the ingredients longer if you'd like and the flavors will develop along that way, like any sauce. I find a shorter cook time is fine, though, to get them to meld, and the flavors continue to mingle and develop in the bottle.
John says
Very good recipe and easy to make! After straining the sauce, I added about half of the pulp back in to thicken it up and it was just the way I like it! Several friends tried the sauce and loved it also. I like sauces with different heat levels so I am going to try a batch using maybe 2 peppers. Thanks so much for sharing!
Michael Hultquist - Chili Pepper Madness says
Thanks, John!
Jennifer says
So far so good! The color was a little greener than this photo but that’s not a problem for me. It’s smelling wonderful! I wonder will this work with ghost peppers as well?
Michael Hultquist - Chili Pepper Madness says
Thanks, Jennifer. Absolutely, make this with ghosts! Let me know how it turns out for you!
Nicole says
So yummy!! I’ll definitely make this again!!
Michael Hultquist - Chili Pepper Madness says
That's great, Nicole! Thanks! Glad you enjoyed it.
Wild Bill says
This is so freaking good it's not even funny. I roasted the Habeneros and then just threw everything together on the stove and used an immersion blender. Rudicously good! Bravo! I'm so thankful I found your website, no more wasting peppers from the tiny garden!
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Bill! Yes, waste no peppers! I love it.
Thomas Overmier says
I made a double batch of this used 4 limes instead 2 and I used pineapple and mango and I did 20 peppers half I left the them just cut off the tops other half took out most of the seeds and vein and I also reblended it after I let it cool to make it smoother so need to strain can’t wait to try it. I wish I could a picture of the bottles.
Michael Hultquist - Chili Pepper Madness says
Great! Let me know how it turns out for you.
Thomas Overmier says
if i wanted to make it hotter how many peppers would you suggest if i didnt want to remove the seeds and vein of the peppers.
Michael Hultquist - Chili Pepper Madness says
Thomas, you could realistically double or triple the amount of habaneros in the recipe. It will just get thicker. You can thin it out a bit with a bit more vinegar to your own textural preference. Also, if you really want to heat it up, toss in something like a ghost pepper or 7 Pot pepper. Nice! Let me know how it turns out for you.
Thomas M Overmier says
Well I’m limited right now on what peppers I can get. I can easily get habaneros and I was was thinking of still using the 6 peppers and seed and de vein half of them and the other half keep them whole and just remove the stems.
Michael Hultquist - Chili Pepper Madness says
That should work GREAT, Thomas. Enjoy!
Edee Long says
I used white wine vinegar as this is the type vinegar I use in my Mango Habanero and Raspberry Habanero jelly.
Michael Hultquist - Chili Pepper Madness says
Excellent, Edee! Glad you enjoyed it.
KO says
Is there an alternative to the "vinegar" flavor in it? I saw you compared it to tabasco (which I hate) and am not a fan of what taste like vinegar based hot sauces. But the Pineapple Scotch Bonnet sounds like something else I make, I've never tried hot sauces tho
Mike Hultquist | Chili Pepper Madness says
KO, if you're not crazy about the vinegar flavor of this sauce, you can make it with only half the vinegar, and don't strain it. Leave it thicker. You could actually replace vinegar with water, but it won't keep for long. If you do this, use it within a week or so. It will still taste great.
KO says
Thanks Mike, I can't believe I just found your website. I've been growing Scotch Bonnets since I saw Bobby Flay Throwdown vs Ripe Restaurant. Couldn't get them locally so I ordered seeds and grew them to replicate the Jerk Ribeye on that show.
Mike Hultquist | Chili Pepper Madness says
Welcome!!
Hep says
not a fan of the vinegar taste either, in all my hot sauce recipes I usually sub it for Apple cider vinegar, the little bit of added sweetness also counteracts the heat a little and especially in this case works well with the pineapple
Michael Hultquist - Chili Pepper Madness says
Yep, ACV is usually a good substitute. I like it!
Bill Schwager says
I haven't made this yet but in general how do you know if hot sauce in still good, what signs do you look for?
REPLY: Bill, if you see any signs of fuzzy growth on the top, or any weird fizzing in the closed bottle, it's probably bad in some way. Sometimes the crusting at the top can foment growth, so be sure to keep the top of the bottle clean. A hot sauce with high vinegar content will last years in general, though. -- Mike from Chili Pepper Madness.
Bryan says
What about using a fresh Mango. I think that would be good
REPLY: Bryan, mango would be great here! -- Mike from Chili Pepper Madness.
alicia says
I actually make mango chutney pepper sause to sell in my country
Michael Hultquist - Chili Pepper Madness says
Sounds delightful!
jacque says
I made this recipe but it lost it's heat the next day. Right after I made it, the taste was great - a lot of heat with the flavor of pineapple- really delish. I put in in my glass sanitized hot sauce bottle and put in the fridge. The next morning it lost almost all of it's heat. I was so bummed. Do you know why that may have happened?
REPLY: Jacque, sauces do tend to mellow, though it is odd after only a day. It is possible the fridge cooling made a difference, though it's probably just a blending of the overall ingredients. -- Mike from Chili Pepper Madness.
Sandybluetoes says
Do you have to use cilantro? Not a fan of cilantro
REPLY: Sandybluetoes, no, you can omit, or replace with an ingredient you prefer. -- Mike from Chili Pepper Madness.
Janet says
Can you use pineapple juice instead of pineapple chunks, since you have to blenderize anyway?
REPLY: Janet, it will work but you won't have quite as much substance in the final sauce. Let me know how it turns out for you. -- Mike from Chili Pepper Madness.
Shannon says
I used scotch bonnet peppers (relatively same scoville) and they are beautiful! I haven't tasted it yet...still cooling off. But everyone in the house is asking me why their eyes are burning. LOL
Michael Hultquist - Chili Pepper Madness says
Awesome! Yeah, those fumes can get ya!
kristin says
So good! Added some garlic which was a delicious addition. Glad to have a recipe that will help me use up my habaneros! Thanks for the great recipe!
Michael Hultquist - Chili Pepper Madness says
Awesome, thank YOU!
Ron says
Can You leave it out at room temperature
REPLY: Ron, yes, you can, though it won't last as long. I prefer to store it in the refrigerator. -- Mike from Chili Pepper Madness.
Ann says
Can you can it in jars like salsa?
REPLY: Ann, yes, you can, as long as you follow proper canning procedures. Let me know how it turns out. -- Mike from Chili Pepper Madness.
Mikael says
Great recipe! I added some ginger to it and is very happy with the result. I will definitely make some more of this addictive sauce. ⯑
Michael Hultquist - Chili Pepper Madness says
Thank you, Mikael! Super happy you liked it.
Eric Gribbell says
Made this today and love it! I love habaneros and pineapple, so this had to be the first sauce I tried. Thank you for posting such an easy and flavorful recipe, and explaining the process so well! I've made hot sauce before with fermentation, and never realized making hot sauce could be so simple and delicious as this version. I followed the recipe pretty closely and my batch yielded 5 woozy bottles (I sampled half a bottle already just amazed that I made something so tasty!) Now I've got all kinds of ideas to create something else. Let me work out a few ideas and if successful, I'll be sure to share! Thank you so much for teaching me the art of hot sauce!
Michael Hultquist - Chili Pepper Madness says
Excellent, Eric! Glad you enjoyed it. Thanks for much for your comments! Take care.
Oston says
Great sauce and a flexible one as well. I didn't have white vinegar and lime so I used apple vinegar and lemon and it became very nice nevertheless. I think this sauce is a great start for experiments as well. Thanks for sharing it!
Michael Hultquist - Chili Pepper Madness says
Of course! Super happy you enjoyed it.
Thuli says
Hi.i want to make this sauce but in big plastic container.what should I use to preserve it for longer?restaurant business
REPLY: Thuli, I suggest checking with restaurant supply stores for storage containers. If the sauce is properly acidic, it will last a while in the refrigerator. Just keep a lid on it. -- Mike from Chili Pepper Madness.
Edward H. says
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.
Keeli Ross says
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.
Dan says
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.
Dawn says
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.
Michael Hultquist - Chili Pepper Madness says
Outstanding! Great tip.
Marcia says
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.
Matt says
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.
Andreas says
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.
Michael Hultquist - Chili Pepper Madness says
Great, thanks for checking it out!
Ann says
How long does it keep?
REPLY: Ann, this is high vinegar content, so will last quite a while. -- Mike from Chili Pepper Madness
Dawn says
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.
Janice says
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.
Lp says
Yummm, Buying a pineapple tomorrow to do this with some whitish yellow Santa Fe peps I have piling up
Michael Hultquist - Chili Pepper Madness says
Sweet!
Ray says
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
joanie says
This stuff is delicious!!!!!!!!!!!!!!!!!!
Michael Hultquist - Chili Pepper Madness says
Awesome. ROCK ON!!!