Thanks for sharing this recipe! You can thin it out a bit with a bit more vinegar to your own textural preference. Time to bring the pain! Just be sure to use proper canning/jarring safety procedures. We finally tried it with some pineapples and garlic and it turned out delicious. I was wondering, if I wanted to make this recipe with habanero powder instead, how would you adjust it? Blend for 60-90 seconds. Looking forward to trying this tomorrow. Pro-tip: Dont roast your habaneros on the stove unless you want to fumigate your entire house. I saw you compared it to tabasco (which I hate) and am not a fan of what taste like vinegar based hot sauces. 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. A hot sauce with high vinegar content will last years in general, though. Absolutely. Absolutely, Traci. How much pepper powder do you recommend for a 12 oz. We can walk right outside and grab a few off the plants and get busy! 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? 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). I have to try this soooonnnn!!! Super delicious! Hi, I'm Nick. Take all those carrots, wash, peel and shred them. Cheers my man? This recipe was my first attempt at hot sauce after a friend gifted me a bunch of habaneros. I have used canned pineappled, fresh parsley instead cilantro, but added 1/2 teaspoon of ground coriander/cilantro seeds. -- Mike from Chili Pepper Madness. This is the best pineapple hot sauce I've ever tried. What about using a fresh Mango. One thing, though. Did you do the shorter cooking time for a reason? The only downside of grilling the pineapple is the hotsauce comes out warm. I actually make mango chutney pepper sause to sell in my country. Can I use can pineapple or do you think it would make a big difference in the end results? Also, it was FUN making the video. Thanks! I hope we do more of them! 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. Gloves are a must when preparing the ghost chili's. Let me know how it goes. Rudicously good! Making this as we speak - dropped the cilantro and added 5 cloves of garlic and half an onion, and subbed in apple cider vinegar. Glad you are enjoying the site. It came out perfectly. REPLY: Dawn, yes, you can use canned pineapple in this. The color was a little greener than this photo but thats not a problem for me. Making hot sauce at home is fun, isn't it? Where did you get them? The fruity, spicy, tangy and fresh flavour ~ awesome! I made a post the other day with the sauce in them for example, but here's the actual product: NiceBottles - Hot Sauce Bottles. It is thinner because you'll strain this one at the very end. It is possible the fridge cooling made a difference, though it's probably just a blending of the overall ingredients. I prefer to store it in the refrigerator. Let me know how it turns out for you. I used scotch bonnet peppers! I added some ginger to it and is very happy with the result. 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? Don't you hate it when recipe bloggers tell their whole life story before getting to the damn recipe? Your email address will not be published. It left us coughing for like 10 minutes straight. Absolutely loved this! Nice! I would use a tablespoon or so, though you can add more if you'd like. -- Mike from Chili Pepper Madness. G'day Mike, love your website and I really want to try this recipe. Check out my post on How to Make Hot Sauce from Chili Powder to help you along. It's all about the acidity. Leave it thicker. Im always appreciative of simple recipes like yours. 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. 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 flavor and color will be different, but it will still be good. You can always adjust vinegar to taste. -- Mike from Chili Pepper Madness. Is there an alternative to the "vinegar" flavor in it? Your wife may like it hot in the bedroom but not like that! switched out the Ghost for the Carolina Reaper, doubled the volume of all ingredients and added 25 chillies.super hot and delicious! Absolutely, make this with ghosts! This is soooo good! I like it! I am excited to try this recipe as my first attempt at making hot sauce, but I'm just a little confused. 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. Pour into bottles and refrigerate until ready to use! Thanks!! http://www.leeners.com/hotsauce-about-bottling.html
Yes, there is definitely some heat here. I always love to see all of your spicy inspirations. Also, if you really want to heat it up, toss in something like a ghost pepper or 7 Pot pepper. Bridal Shower ideas and
But everyone in the house is asking me why their eyes are burning. As if you need even MORE reasons to eat hot sauce. Also, can you share your recipe and assessment of final taste? rimmer loaf brunch All added into the pot, I have to bring this to the outside burners, my kids are weak. I think this sauce is a great start for experiments as well. Lime juice? Last night I strained out the liquid into a pitcher, added the rest to my blender, and let it fly for 10 minutes. A big hit with friends and family. Hi I just made this recipe and wanted to know for the ageing period, should it be kept at room temperature or in refrigerator? I just started making hot sauces last year, and this is my favorite so far. Thanks Mike, I can't believe I just found your website. Great with Scotch Bonnets for sure, James!! I filled 6 Woozy bottles with the fitments droppers. I'm not a fan of ordering breakables from Amazon, but I found a decently priced 30 pack of "NiceBottles". We use cookies on our websites for a number of purposes, including analytics and performance, functionality and advertising. Place all but the vinegar in a food processor and pulse till pureed. Search for more great recipes here from
All items including the vinegar and sugar. Thank you for sharing! Overall, very nice sweet, hot and acidic sauce. I grow Basket of Fire peppers in my backyard and used about 18 instead of the Habanero. -- Mike from Chili Pepper Madness. Thanks, Maura! Use a lime squeezer if you got one. I tried recipe, the 1 cup of vinegar, at least with the way my batch came out, overpowers aloe other ingredients. Can't wait to figure it out. If you want a chunkier hot sauce, skip the straining. Next time you can adjust to your own personal tastes. Sauces made with fermented chili peppers will last even longer. Thanks! All rights are retained by the contributor. It has a nice bit of heat to it and a really mildly sweet flavor. Discovery, Inc. or its subsidiaries and affiliates. Colin, thank you for your comment. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder.". There is a lot of division on this, Bob, particularly in the hot sauce making community. REPLY: Janet, it will work but you won't have quite as much substance in the final 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. Well Im limited right now on what peppers I can get. Lori, yes, but be sure to check the pH for longer keeping. What would happen if I roasted the habaneros and pineapple first. SECONDBloody Mary. Or, SECOND, add a bit of the strained pulp back into the sauce before you bottle it. It was hot! -- Mike from Chili Pepper Madness. Do you think it would be problematic to substitute the habaneros with the Reapers? I added some liquid smoke, garlic and onion powder (also used double the peppers) It is amazing! 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 ! Unfortunately, fresh habanero peppers are not easily available where I live. -- Mike from Chili Pepper Madness. If you try this recipe, please let us know! Such a flavor punch, The recipe was simple and easy to follow. Let me know how it turns out. It's really your call. Let me know how it turns out for you. I love this one for sure. Let me know how it goes for you. Would this work with frozen pineapples? If I can give you 20/10 I will. REPLY: Thuli, I suggest checking with restaurant supply stores for storage containers. /* Cookbook Skyscraper */
We store ours in a mason jar and one batch was the perfect amount to fill one to the top! That's 3 times hotter then the habanero! That's 3 times hotter then the habanero! You could actually replace vinegar with water, but it won't keep for long. We labeled the jar with the date it was made but it only lasted a few weeks because we literally put it on everything. The next one will be done wit mango and scotch bonnets only. Awesome, James! Once the onions and shallots are cooked its time to start throwing everyone in the pot. "Serious Sweet Pain! Give it a try and let me know how it turns out for you. Used Scotch bonnets instead of Habanero's. It's a vibrant and flavorful hot sauce recipe, ready and willing to go where your taste buds want to take you. 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 cant wait to try it. 
Oh that looks great, love the addition of cardamom, great idea. My wife and I grow our own hot peppers and weve always wanted to try to make our own habanero hot sauce. Happens to us all. here for the bottles http://www.leeners.com/condiments-bottling.html
https://www.chilipeppermadness.com/chili-pepper-recipes/salsas/roasted-mango-habanero-salsa/. We like it for our Bloody Marys. Great! Thank you for posting such an easy and flavorful recipe, and explaining the process so well! This is a really easy recipe that only requires a handful of things to make. I made it the second time last night and again doubled the volume of all ingredients, but wanted more heat so switched out the Ghost for the Carolina Reaper and added 25 of them into the mix. Aside from drizzling it over anything you please, here's a post I did aboutHow to Cook with Hot Sauce. We put this pineapple habanero hot sauce on everything: scrambled eggs, breakfast sandwiches, breakfast tacos, chicken fajitas, and Asian-style cabbage slaw. Thanks, Frank! The texture is still fairly "mushy" rather than hot saucey, if that makes sense. This is fantastic! Made this one yesterday. Thanks for sharing it! Add pineapple, habanero, garlic, cilantro, vinegar, and the juice of 1 lime into blender. Not as sweet as I expected with so much pineapple. You can use other vinegars if you'd like, such as apple cider vinegar. Keep refrigerated. 
I was thinking of either adding honey or orange juice to the recipe. maybe more vinegar? Thank you, Mikael! Sounds delicious. Steve, no, this is definitely a very vinegar forward hot sauce, like Tabasco. Absolutely! Comment * document.getElementById("comment").setAttribute( "id", "aaca723761179ff8487cb869d1326081" );document.getElementById("e198c1349a").setAttribute( "id", "comment" ); 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 is my favorite! -- Mike from Chili Pepper Madness. Im thinking that smoking the peppers and pineapple would add another level to this. Thank you! Good luck! Also, replaced part of white vinegar with homemade red wine vinegar.. So many fresh peppers! I hope you enjoy it! To be honest, it's great on just about anything that can take the level of heat with the touch of sweet. Thanks for much for your comments! REPLY: Keeli, try a blender instead. Thanks. I've made hot sauce before with fermentation, and never realized making hot sauce could be so simple and delicious as this version. It's easy and fun. The best ph meters that I recommend are from Thermoworks. I only have the chocolate habeneros. This said, I have 2 questions: 
Also used canned pineapples with the juice included, and added a large sweet onion (I tripled the recipe) and it turned out wonderfully. We dont typically keep pineapple on hand so we bought some from the store, but eveything else we generally keep in our fridge. All you need are a few ingredients. Enjoy! I also froze the pulp from the batch I strained to use in a marinade or salsa later on. Can you use other fruits besides pineapple? Kristi, I would just add a habanero for some heat if you'd like. http://www.leeners.com/hotsauce-about-bottling.html
Yeah, gloves will be helpful for sure from the burning. What was your method? Talk about living. So I made a very similar recipe, but Im not sure what to do with it all (other than fish tacos). RECIPES. I have not been disappointed with any of your recipes yet! I don't like to keep this one completely unstrained because the ingredients chosen easily separate in the bottle. Very happy to have inspired you! I hope you find it helpful! I went out looking for woozy bottles, couldn't find them anywhere, then stumbled upon these while in TJ Maxx. Let me know how it turns out for you. One question: Ive seen a number of hot sauce recipes that call for much longer Cook time. I used white wine vinegar as this is the type vinegar I use in my Mango Habanero and Raspberry Habanero jelly. Very nice recipe. I hope this helps. Great sauce and a flexible one as well. DO you have a time limit on using it up when in the fridge? 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. Required fields are marked *. I do wish I had a higher proportion of carrots. Jalapenos would be a nice sub. To quote my father-in-law, "Is this living or what?". Several friends tried the sauce and loved it also. I weighed it down with glass weights, used a silicone lid to allow burping, and let it sit in my fermentation cabinet for 3 weeks. It was fabulous!! No biggie, though, as you can simply shake up the bottle before each use. I put that in a food processer with the other ingredients and pureed the mixture. Here's to good eating! Sky, not at all. 
I appreciate your comments. Hi there. 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? Do you have to use cilantro? It may have to be removed for easier pouring. 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! Roughly chop habaneros and cilantro. Just waiting for it to cool and so I can bottle. 2004-2022 Family Cookbook Project, LLC. If you do this, use it within a week or so. Do you think it would work just as well if I simmer it for two-three hours? 1st time hot sauce maker. 2022 Warner Bros. -- Mike from Chili Pepper Madness. I tried this sauce today and added carrots and onions (minus the cilantro). chumlee russell pawn garcia corey hurley pfandhaus diet dropping chumley embarrassing sammy listesi karakterleri listelik 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder. Thanks so much, Gary! Yep, ACV is usually a good substitute. 137 Comments. Awesome! -- Mike from Chili Pepper Madness. It will just get thicker. Since they are so much more mild, should I reduce the pineapple and vinegar? Cook it all down for about 20 minutes. I added a cup or two of the brine, 2 tablespoons of brown sugar, and 6 tablespoons of olive oil which I toasted 6 cloves of thinly sliced garlic in. Added some garlic which was a delicious addition. I'm going to have some Carolina Reapers this summer, and I'm looking for a sweeter sauce recipe for them. Glad you enjoyed it. Grill garlic for 1-2 minutes in the same pan as the pineapple. -- Mike from Chili Pepper Madness. 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'm assuming you can use ground pepper for making hot sauces. 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). Great to hear, Andy! Here is a link to some bottles I like (affiliate link, my friends! Does anyone know if this will this freeze? Michelada Recipe - Spicy Mexican Beer and Tomato Juice Cocktail, I love hearing how you like it and how you made it your own. Hey Mike. Thanks so much, Iandra! Serious Sweet Pain! Pour into sterilized bottles or jars and seal. If you like the smaller bottles that most hot sauce makers use, here's another link:Hot Sauce Bottles, 5 Oz - 24 Pack. Yield was about 27 ounces split into 9 3 ounce jars. I couldn't get habanero's so used Scotch Bonnets and used organic apple cider vinegar instead, my face is currently pulsating lol. 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. Sometimes the crusting at the top can foment growth, so be sure to keep the top of the bottle clean. Cookbooks are great for
I've made several with other fruits. 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). 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. Press question mark to learn the rest of the keyboard shortcuts. Fruit-based hot sauces don't tend to last as long. That's GREAT, Bill! Super happy you enjoyed it. REPLY: Janice, yes, you can use jalapenos. Learn more about the process to create a cookbook -- or
I love it. Can you use pineapple juice instead of pineapple chunks, since you have to blenderize anyway? Thank you! They are much hotter than the traditional orange habeneros. I love habaneros and pineapple, so this had to be the first sauce I tried. However! I used 12 carolina reapers i grew myself, they were quite small hence adding more. -- Mike from Chili Pepper Madness. Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. Lots of other ideas for you! Check here for bottling the sauce
Super yummy, even better after a week or two for the ingredients to truly meld together. Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. Not a fan of cilantro. Zane, it won't really translate to more HEAT, but you can definitely roast the habaneros and pineapple first. The first time I doubled the volume of all ingredients, and also quadrupled the number of Ghost chillies, throwing in 16 making it extra hot! I sealed mine by boiling the bottle in hot water. Check here for bottling the sauce
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Thanks for the wonderful inspiration! I find them locally sometimes, but I also order through Amazon. Once the garlic starts to give off its aroma, add the onion, carrots, and water. Scarcely anyone that tried it could believe it was my first try! I roasted the Habeneros and then just threw everything together on the stove and used an immersion blender. Outstanding! perhaps a little sugar? But others argue it affects flavor. Now I've got all kinds of ideas to create something else. And also a little spicy. Use gloves fool! Do you know why that may have happened? I will definitely make some more of this addictive sauce. Grill pineapple on medium heat for 4 minutes on each side. I didn't have white vinegar and lime so I used apple vinegar and lemon and it became very nice nevertheless. I did not change a thing in the recipe. . FIRST, the habanero peppers are POPPING in the garden. -- Mike from Chili Pepper Madness. Just give it a good stir after it is thawed for use. When this recipe says 'White Vinegar' does that mean 'Distilled White Vinegar' or is that something else? Look at some of the other hot sauce recipes in our Hot Sauces section of the site. Thanks, Jennifer. I love it. Thanks! -- Mike from Chili Pepper Madness. (adsbygoogle = window.adsbygoogle || []).push({}); This recipe for Daddy's Pineapple Habanero Sauce, by The Wiedenfeld Family, is from , one of the cookbooks created at FamilyCookbookProject.com. I used my food processor for this. Here is how I made it. Michael Hultquist - Chili Pepper Madness says, Hi, Beorn. 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. I had no cilantro so I used parsley and the some of the tops from the green onion. Donnie, do you mean black pepper? I love this sauce! REPLY: Edward, I think you can make this with Thai chilies. salad vegetable root roasted recipes jello recipe jellied vegetables myrecipes veg veggie gelatin veggies I made this recipe but it lost it's heat the next day.
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