Habanero Pineapple Hot Sauce
The habanero chili pepper comes from the Amazon rainforest of South America where it was first domesticated 8500 years ago. Slowly it spread to Mexico to became a staple for igniting the palates in dishes now in both the new and old world. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, the prefered hue at Habanero Media. In this post I would like to share one my favorite habanero pineapple hot sauce recipes.
For starters, assemble these ingredients:
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- 6 habanero peppers
- 1/2 cup pineapple
- 1 small onion
- 2 garlic cloves
- 1″ piece of ginger
- 3/4 cup white vinegar
- 1/2 cup water
- 1/2 teaspoon salt
- dash of cumin
- 1/2 teaspoon honey
- olive oil
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Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. Make sure and where gloves when preparing the peppers. Avoid rubbing your eyes. You’ll regret it, I promise!
Instructions
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Give the habaneros a good rinse and de-stem. Remove the seeds and pith of habaneros but you can consider this optional. The pith is uber hot!
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Saute a chopped onion and 2 whole, peeled garlic cloves in a dollop of oil.
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Once the onion has softened (5-8 minutes) add the six habanero peppers, 3/4 cup peach, 1/4 cup pineapple, 1″ piece of peeled ginger, 3/4 cup white vinegar, 1/2 cup water, 1/2 teaspoon salt. Let the mixture simmer for 5-10 minutes.
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Add mixture to a blender or food processor and combine well.
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Add honey to sweeten it up and temper the heat if you want.
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Serve immediately or store in hot sauce bottles in the fridge where it will keep for at least a month.
I love the sweet, hot and complex taste of this recipe. You can use the sauce to liven up the most boring of dishes.
Again warning! This is hot! But used in measured quantities the endorphin high is stratospheric!