Habanero Pineapple Hot Sauce Recipe
This habanero pineapple hot sauce is a bright, spicy, and fruity sauce made with fresh habanero peppers and ripe pineapple. It’s a simple cooked-and-blended hot sauce that balances heat, sweetness, and acidity, making it both bold and approachable for everyday use.
The natural sweetness of pineapple pairs perfectly with the sharp heat of habaneros, while onion, ginger, lime juice, and vinegar add depth and tang. Optional spices like marjoram and cumin give the sauce extra complexity, resulting in a smooth, vibrant hot sauce that works well on a wide variety of foods.
Habanero Pineapple Hot Sauce Recipe
Course: Condiment, SauceCuisine: FusionDifficulty: Easy16
servings10
minutes10
minutes15–20
kcalIngredients
2–3 habanero peppers, sliced in half
½ ripe pineapple, cubed
½ onion (sweet or white)
1 lime, freshly juiced (or 1 ounce bottled lime juice)
About ½ inch fresh ginger or 8 thin shavings
¼ teaspoon marjoram (optional)
⅛ teaspoon cumin (optional)
1 cup water
⅔ cup white vinegar
1¼ teaspoons salt
2 teaspoons sugar (optional but recommended)
Directions
- Prepare the ingredients
Slice the habanero peppers in half, chop the pineapple into cubes, and slice half of an onion. Prepare the ginger by cutting about half an inch or shaving thin strips using a vegetable peeler. Juice the lime and set all ingredients aside. - Combine ingredients in a saucepan
Add the sliced onion, pineapple, habanero peppers, and ginger to a saucepan. Pour in about one cup of water so the ingredients can simmer evenly. - Simmer the mixture
Bring the mixture to a low simmer over heat. Add the salt and sugar, then allow everything to simmer gently for about 5 to 10 minutes, just until the onions and peppers begin to soften. Avoid boiling aggressively; a light simmer is enough. - Cool slightly before blending
Once the vegetables have softened, remove the saucepan from the heat. Let the mixture cool for several minutes so it’s safe to blend. - Add remaining ingredients
Transfer the cooled mixture to a blender. Add the fresh lime juice, white vinegar, marjoram, and cumin. - Blend until smooth
Blend the mixture until smooth and well combined. Taste the sauce and adjust salt or sugar if needed, based on your preference. - Bottle and store
Once blended, the hot sauce is ready to be bottled. The recipe typically yields about one pint. Store the sauce in the refrigerator.
Recipe Video
Notes
- For a milder sauce, remove the pith from the habanero peppers before cooking, or soak the sliced peppers in clear alcohol for about an hour, then rinse before using to reduce heat.
