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:
- Sweet Habanero Chili 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
- Spicy Chili-Carrot Hot Sauce
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
- 1.5 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
John says
Hello how much hot sauce dies your recipe yield?
Thank you
John
Michael Hultquist - Chili Pepper Madness says
John, this should yield a bit more than 2 cups.
Sarah says
Thanks for your encouragement, Mike.
I did remove seeds but not all white flesh. . The degree of heat is perfect for my family.
It took 8 of my little jalapeños for this recipe.
I see from another of your comments that this recipe can be frozen.
So I continue to cook up my harvest to freeze. (It will keep us warm in the upcoming Canadian winter!)
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Sarah!!!
Sarah says
Question: the cup of jalapeños in the Pineapple-Jalapeños recipe, do you keep in the seeds or remove seeds first?
Michael Hultquist - Chili Pepper Madness says
Sarah, you CAN remove them if you'd like. If you scoop out the whitish innards, you'll remove much of the heat. FYI. I usually leave them in. You can also strain the sauce afterward if you'd like to remove them. Let me know how it goes for you.
Tracy says
I was wondering if you could freeze this?it sounds delightful and I'll be making it this week.
Michael Hultquist - Chili Pepper Madness says
Tracy, yes, you can freeze this hot sauce. No problem! Enjoy.
Sara says
Delicious! We strined half the batch and left the other half as more of a salsa. Used grilled pineapple and left out the cilantro. My new favorite hot sauce/ salsa! Light and summery, perfect for our garden fresh jalapenos!
Michael Hultquist - Chili Pepper Madness says
Great to hear, Sarah! I love it. Got yourself a sauce AND a salsa! Very nice.
Chris says
Can't wait to try make this sauce, I've had a burning desire to try a pineapple version particularly.
However, I can only get jarred sliced Jalapenos at the moment so may have to wait until I can get fresh. Or may just give it a go regardless?!
Michael Hultquist - Chili Pepper Madness says
Thanks, Chris. Jarred pineapples work great for this recipe. Give it a go!
Oleksandr says
Good afternoon, great recipe.
Apparently I made a mistake with cilantro
"2 tablespoons chopped cilantro"
Is it fresh or dried cilantro?
Used about 30 grams of fresh, the sauce acquired a very pronounced taste and smell of cilantro, I want to reduce it
And after tasting the sauce, I immediately got the idea that I want to add a green apple
I like the taste of jalapenos, but it gives too little heat, so I immediately added 5 dried red savina peppers, but I think you can add a couple more ghostly ones and it will be perfect
Oh yes, the sauce looks very stratified, added xanthan gum to give uniformity
Michael Hultquist - Chili Pepper Madness says
Thanks, Oleksandr. I use fresh cilantro in the recipe. You can definitely add other ingredients to balance things out, just as you have done perfectly. Green apple would be wonderful here. Great heat and flavor with the red savinas. I love it! Save some for me, please! Enjoy.
Martin says
My first proper hot sauce, (excluding the ones I did only mixing with vinegar or olive oil) and I love it !
The recipe is very well balanced, tastes amazing. (but it's not yellow, mine is red)
Enjoy
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Martin! Thanks for commenting!
John C says
Great flavor! I made a test batch that had a perfect mild-medium heat. I then made a 4x batch, where I used half green jalapenos and half red (extra-ripe) jalapenos. This large batch tasted great but could have used a little more heat. Next time I'll stick with the green jalapenos because there is already lots of sweetness from the pineapple. Overall great recipe, I bottled these as Christmas gifts and everyone loved it!
Michael Hultquist - Chili Pepper Madness says
Great to hear, John! Thanks for sharing your experience with everyone. I greatly appreciate it! They do make wonderful Christmas presents.
Chuck says
Quick question Michael when your recipes call for white vinegar is it distilled you are using
Michael Hultquist - Chili Pepper Madness says
I personally like to use a good quality vinegar, like champagne vinegar, but I use distilled white vinegar a lot as well.
Nokthula Banks says
I just made this following your directions and it was awesome. However once I heated it, it seemed to thin out. I removed the pulp and then it was really watery so I added the pulp back in. I really liked the consistency before cooking it. What did I do wrong? Do I have to cook it? Still love the taste but it's to thin....
Michael Hultquist - Chili Pepper Madness says
Nokthula, the liquid releases more when cooked. You can keep processing it until you get a consistency you prefer, though with pineapple, it will usually be pretty liquidy. It's better cooked, IMO, but you can enjoy it without cooking. You can also use a bit less pineapple and play with the ingredient ratios to get a consistency you like. Let me know what you wind up doing.
Anthony says
Hi
How. Do I thin down your chilli sauce .i cannot find how to thin I only how to thicken it
Thank you
Regards
Anthony
Michael Hultquist - Chili Pepper Madness says
Anthony, you can swirl in some water and/or pineapple juice for this recipe to thin it out. Let me know how it goes.
LoveThyCookie says
This sounds amazing, however I don’t want to use the tomato, any suggestions for a substitute or just leave it out? Thanks
Michael Hultquist - Chili Pepper Madness says
You can easily skip the tomato if you'd like. Substitute extra peppers or some fruit instead! Let me know how it turns out for you.
John says
I tried this recipe with Mucho Nachos peppers instead of jalapenos and it worked great!! Definitely turned out more green than yellow pineapple color. Anyway the flavor is good and it's easy to make.
Michael Hultquist - Chili Pepper Madness says
Perfect, John! I think this would be GREAT with those peppers. Nice change up! Thanks for commenting.