Make your own sweet and spicy all-purpose hot sauce at home with chopped pineapple and jalapeno peppers. You will absolutely love it!
Pineapple-Jalapeno Hot Sauce 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!
I love it for jazzing up my Pineapple Fried Rice.
Why This Hot Sauce is Awesome!
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.
Pineapple-Jalapeno Hot Sauce Ingredients
- Pineapple. Finely chopped.
- White Onion. Small, finely chopped.
- Jalapeno Peppers. Finely chopped.
- Garlic Cloves. Minced.
- Tomato. Finely Chopped.
- Cilantro. Chopped.
- Lime Juice.
- Apple Cider Vinegar.
- Salt and Pepper. To taste.
How to Make this Pineapple-Jalapeno Hot Sauce - The Recipe Method
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 all to a quick boil in a small pot and let it simmer about 10 minutes.
Cool and BOOM!
Hot sauce is done.
To Strain or Not to Strain - A Hot Sauce Conundrum
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.
If you DO strain out the pulp, don't throw it away. Consider dehydrating it to make a nice seasoning blend. See How to Make Seasonings from Strained Hot Sauce 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.
Check out my other Hot Sauce Recipes, too.
Recipe Tips & Notes
- I find sauce bottles 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.
- If you want to process this hot sauce for longer storage, be sure to use proper canning/jarring safety procedures. Make sure the ph is 4.0 or below.
Storage & Leftovers
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.
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:
Check out more Hot Sauce Recipes or learn more about How to Make Hot 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.
Pineapple-Jalapeno Hot Sauce – Recipe
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition Information
Andra says
Wonderful sauce! It is so easy to make; I left the tomato out so it's a lovely yellow color. Busy slathering it on eveything! Thank you.
Mike Hultquist says
Awesome! Thanks, Andra!!
Lorna Campbell says
Hi Mike,
Thanks so much! I have an abundance of Jalapeno this year and wasn't sure what to do with the extras. I am very excited to try your pineapple and jalapeno pepper sauce. I eat pineapple almost every day and also make smoothies. Never thought of this recipe.
Mike Hultquist says
Awesome! I hope you love it, Lorna!
Paul says
Hi Mike and Patty,
I have everything ready to blitz except the Tomato as I used my last in the Chile Rojo recipe I made tonight. Being almost midnight here and having very thin walls between us and the neighbours the blending process will happen at about midday tomorrow.
This solid mass of chopped Pineapple, Onion, Garlic, Coriander Leaf and 5 Aji Limon Drop peppers that I found in the freezer weighs 1lb 4oz. How much vinegar and Lime juice do you suggest I add for this weight?
Paul 🙂
P.S. wonderful as a salsa in it’s pre blitzed state.
Mike Hultquist says
Paul, I'm not sure of the exact amount, as I often go with smaller quantities and add a bit more to taste as I go along, as you're playing around with the other measurements. You might add just enough to get a consistency you prefer, then taste and adjust to your preferred flavor and pH.
Paul says
Half a cup of live Apple Cider Vinegar has done the trick but I don’t think this one will last too long…I could almost drink it by the pint it’s so good! (I strained it)
Mike Hultquist says
Nice! Glad you like it, Paul. Many uses for this one for sure.