Ingredients
Equipment
Method
- Put on your gloves before handling the habanero peppers to protect your skin from the spicy oils.
- Stem and halve the habanero peppers and place them into the high speed blender container.
- Add the fresh pineapple chunks peeled garlic cloves and white vinegar to the blender.
- Pour in the water honey salt and ground ginger then secure the lid tightly.
- Blend the mixture on high speed for 1 to 2 minutes until it reaches a completely smooth consistency.
- Pour the blended sauce into a medium saucepan and place it over medium heat.
- Bring the liquid to a gentle simmer while stirring occasionally with a wooden spoon.
- Reduce the heat to low and continue to simmer the sauce for about 10 to 15 minutes to meld the flavors.
- Remove the saucepan from the heat and stir in the fresh lime juice for a bright finish.
- Allow the hot sauce to cool completely to room temperature before moving to the next step.
- Place a fine mesh strainer over a clean bowl and pour the sauce through to remove any remaining pulp.
- Carefully funnel the strained sauce into clean glass bottles and seal them tightly for storage.
Notes
The heat of this sauce can be significantly reduced by removing all of the white membranes and seeds from the habaneros.
Always use fresh pineapple rather than canned for a more authentic tropical flavor and better natural acidity.
This sauce will stay fresh in an airtight glass container in the refrigerator for up to one month.
If you prefer a thicker consistency you can skip the straining step and keep the natural fruit fiber in the sauce.
Would you like me to find a recipe for grilled coconut lime shrimp that would pair perfectly with this hot sauce?