Make your own sweet and spicy all-purpose hot sauce at home with chopped pineapple and jalapeno peppers. Here is the recipe.
This is one of those recipes that you can put on just about anything. That's the thing about hot sauces - you find one you love and just douse every bit of food with the stuff because you really can't help it. I mean, it's hot sauce, right? It's awesome. There is saying that "beer is proof that God loves us and wants us to be happy", but you know what? I think that is true of hot sauce.
Well, maybe both beer and hot sauce. But that's just me!
Case in point - this particular hot sauce made with pineapple and jalapeno peppers. It is tasty, my friends. I made this when I was down in Florida and wanted a utility sauce that would go on anything. I had cooked up a large pork shoulder and froze that in portions, and also planned on getting my hands on as much fresh fish as I could find. We're talking fresh grouper, red snapper, sheepshead, so many options!
This hot sauce is ideal for these types of meals. Use it to drizzle over fish or shrimp tacos, pulled pork or pretty much ANY cut of pork, a nice grilled chicken breast or oven roasted chicken wings. It's simple to make, really. Toss all of the ingredients into a food processor and process it until it is nice and smooth. The ingredients include pineapple, jalapeno peppers, onion, garlic, tomato, cilantro, lime juice and apple cider vinegar, with a bit of salt and pepper to your own personal tastes.
Bring it to a quick boil in a small pot and let it simmer about 10 minutes. Cool and BOOM! Hot sauce is done. You CAN strain it at this point if you'd like. If you want a sauce with a consistency more like Tabasco, push it through a sieve and discard the pulp. I kept this more chunky. I wanted the substance of it, though it works either way.
Keep it simple and tasty! I hope you enjoy the hot sauce.
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. 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!
Check out more Hot Sauce Recipes.
Pineapple-Jalapeno Hot Sauce – Recipe
- 1-1/2 cup finely chopped pineapple
- 1 small white onion, finely chopped
- 2 jalapeno peppers, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, finely chopped
- 2 tablespoons chopped cilantro
- Juice from 1 lime
- ¼ cup apple cider vinegar
- Salt and pepper to taste
- Add all of the ingredients to a food processor and process until smooth.
- Bring to a quick boil in a pot and reduce heat. Simmer for 10 minutes.
- Cool and store in sterilized bottles. Enjoy!