Used Scotch bonnets instead of Habanero's. I tried recipe, the 1 cup of vinegar, at least with the way my batch came out, overpowers aloe other ingredients. I've cooked it with yellow habaneros from my greenhouse. Glad to be helpful, Sias! I find them locally sometimes, but I also order through Amazon. Let me know how it turns out for you. You can always adjust vinegar to taste. Thanks for the great recipe! http://www.leeners.com/hotsauce-about-bottling.html I wasn't sure if it would strain but the mash kind of clumps together well even in a normal strainer. Grill pineapple on medium heat for 4 minutes on each side. I tried this sauce today and added carrots and onions (minus the cilantro). The flavor won't be the same, but it should taste rather nice. One question: Ive seen a number of hot sauce recipes that call for much longer Cook time. Any suggestions? I always love to see all of your spicy inspirations. 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. Super yummy, even better after a week or two for the ingredients to truly meld together. I used scotch bonnet peppers (relatively same scoville) and they are beautiful! You can cook/simmer the ingredients longer if you'd like and the flavors will develop along that way, like any sauce. 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). Now I've got all kinds of ideas to create something else. perhaps a little sugar? I was thinking of either adding honey or orange juice to the recipe. 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. I have made this sauce twice. Did you do the shorter cooking time for a reason? Think Tabasco sauce. Talk about living. 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. Thanks for sharing it! My habernero's are not ready can I use jalapeo instead?? Enjoy. Thanks. So I made a very similar recipe, but Im not sure what to do with it all (other than fish tacos). We can walk right outside and grab a few off the plants and get busy! Rudicously good! Roughly chop habaneros and cilantro. Sometimes the crusting at the top can foment growth, so be sure to keep the top of the bottle clean. It's all about the acidity. Here are answers to some of the most common questions I get on other sauces: It should keep a few months easily in the fridge, or even longer. If needed blend again for a smooth sauce. Yeah, gloves will be helpful for sure from the burning. Besides using it on rice and other stuff lol I am making another batch today and this time I am using a fresh pineapple to see the difference. -- Mike from Chili Pepper Madness. What a wonderful sounding sauce! Thanks! It's a great way to make sauce or salsa. Add to a pot and simmer over low heat for 15 minutes. Thank you!! Glad you enjoyed it. I have used canned pineappled, fresh parsley instead cilantro, but added 1/2 teaspoon of ground coriander/cilantro seeds. If you like the smaller bottles that most hot sauce makers use, here's another link:Hot Sauce Bottles, 5 Oz - 24 Pack. Do you think it would work just as well if I simmer it for two-three hours? Here is a link to some bottles I like (affiliate link, my friends! I was so bummed. Please contact us if you believe copyright violations have occurred. Jalapenos would be a nice sub. We like it for our Bloody Marys. I prefer to store it in the refrigerator. Cook it all down for about 20 minutes. Press J to jump to the feed. I added some ginger to it and is very happy with the result. Take care. Im thinking that smoking the peppers and pineapple would add another level to this. The flavor and color will be different, but it will still be good. That's going to be some awesome hot sauce! I love it. Give it a try and let me know how it turns out for you. To make this hot sauce even better I recommend grilling the pineapple. I put that in a food processer with the other ingredients and pureed the mixture. -- Mike from Chili Pepper Madness. Can't wait to figure it out. Big squeeze bottle for us, then we'll parcel the rest out (maybe). Lots of other ideas for you! 2004-2022 Family Cookbook Project, LLC. Oops! Lori, yes, but be sure to check the pH for longer keeping. We store ours in a mason jar and one batch was the perfect amount to fill one to the top! REPLY: Dawn, yes, you can use canned pineapple in this. -- Mike from Chili Pepper Madness. Is this a typo in the recipe? Can I use can pineapple or do you think it would make a big difference in the end results? Can you use other fruits besides pineapple? Be sure to check out all of the comments below. are you removing the seeds before adding the peppers? Cool and strain, if desired. You could actually replace vinegar with water, but it won't keep for long. It is best at 3.5 or below for home preserving. I made them to give to my side of the wedding party as invitations for my wedding in June. Excellent! A hot sauce with high vinegar content will last years in general, though. My recipes are different. I'll use Gloves next time. After straining the sauce, I added about half of the pulp back in to thicken it up and it was just the way I like it! I filled 6 Woozy bottles with the fitments droppers. Today was hot sauce day, so I tried three of your recipes. I sealed mine by boiling the bottle in hot water. Outstanding! Here's to good eating! Enjoy the sauce, and the chicken! Place in a hot water bath for 10 minutes. Anyway -- thanks in advance and thank You for another wonderful sauce recipe! I can't seem to find a clear answer on the internet about if there is a difference. Greetings from southern Spain. Thanks for sharing this recipe! I used scotch bonnet peppers! Oh that looks great, love the addition of cardamom, great idea. Click here to start your own cookbook! Bring to boil, reduce heat and simmer until the carrots are soft. Cookbooks are great for REPLY: Bill, if you see any signs of fuzzy growth on the top, or any weird fizzing in the closed bottle, it's probably bad in some way. Made it with plums too, added a little suger to the pineapple sauce as my pineapple wasn't as sweet as liked. DO you have a time limit on using it up when in the fridge? REPLY: Marcia, yes, you can sub in chocolate habaneros. 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? maybe more vinegar? Then we threw it in the blender, added our chopped habaneros, garlic, cilantro, lime, and of course vinegar, and youre done. LOL. Also used canned pineapples with the juice included, and added a large sweet onion (I tripled the recipe) and it turned out wonderfully. It's easy and fun. I hope this helps. I think the combination would be wonderful, actually. Absolutely, Traci. Enjoy! Yes, there is definitely some heat here. Thomas, you could realistically double or triple the amount of habaneros in the recipe. This is the first hot sauce I've ever made. The sauce is absolutely delicious!! Remove stems. Such a flavor punch, The recipe was simple and easy to follow. Would it relate to more heat? 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! Super happy you liked it. I didn't strain the sauce but blend until very smooth. I've used all kinds of fruit in my sauces for over 40 years but never tried using pineapple. Pour into sterilized bottles or jars and seal. So yummy!! I've made hot sauce before with fermentation, and never realized making hot sauce could be so simple and delicious as this version. Check here for bottling the sauce It's about that consistency level, thin and "dashy". Cheers my man? I went out looking for woozy bottles, couldn't find them anywhere, then stumbled upon these while in TJ Maxx. A big hit with friends and family. 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 also added a couple of other chilies, I forget the name, but the options in the chili aisle here in Mexico couldn't be passed up! All rights are retained by the contributor. I doubled the recipe (used 10 Habaneros) and I had a lot of 'pulp' leftover after straining so I put it in a container and am using is as a relish - it's delish! Nice! Required fields are marked *. Thanks, Jennifer. It left us coughing for like 10 minutes straight. Grill garlic for 1-2 minutes in the same pan as the pineapple. This is a really easy recipe that only requires a handful of things to make. Will try the mango hot sauce asap. However! Thanks! If my Ph level is 3.5 how long is the shelf life? -- Mike from Chili Pepper Madness. -- Mike from Chili Pepper Madness. I like the little swirlies you get in the bottle. Glad you are enjoying it. We cut the pineapple into cubes and grilled it on our cast iron pan for a few minutes on each side. I wish I could a picture of the bottles. REPLY: Sandybluetoes, no, you can omit, or replace with an ingredient you prefer. Add to pot with vinegar and cook 15 minutes. -- Mike from Chili Pepper Madness. Thanks, Scot. Overall, very nice sweet, hot and acidic sauce. We seriously LOVE when the garden starts producing. Your email address will not be published. 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? 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? Next time I'll try to replace most of the white vinegar with milder one. Time to blend it all up using whatever you got. I'm not a fan of ordering breakables from Amazon, but I found a decently priced 30 pack of "NiceBottles". *Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All you need are a few ingredients. Russell, yes, use distilled white vinegar. Thanks, Maura! Glad you enjoy it! Check here for bottling the sauce It's really your call. Just be sure to use proper canning/jarring safety procedures. I like sauces with different heat levels so I am going to try a batch using maybe 2 peppers. My wife and I grow our own hot peppers and weve always wanted to try to make our own habanero hot sauce. I only have the chocolate habeneros. . Hi. I made this recipe but it lost it's heat the next day. All items including the vinegar and sugar. REPLY: Keeli, try a blender instead. Looking forward to trying some of your others! You can thin it out a bit with a bit more vinegar to your own textural preference. No biggie, though, as you can simply shake up the bottle before each use. Or maybe just add a habanero? Colin, thank you for your comment. Also, replaced part of white vinegar with homemade red wine vinegar.. Lets get cooking! I hope you find it helpful! 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. What would you suggest? Excited to try this! Scarcely anyone that tried it could believe it was my first try! Fruit sauces don't last quite as long, but in the refrigerator, properly sealed, it should last several months easily. -- Mike from Chili Pepper Madness. Bridal Shower ideas and 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. I was wondering, if I wanted to make this recipe with habanero powder instead, how would you adjust it? =) Thanks for sharing. I think that would be good. 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. I love it. No problem! . Learn more about the process to create a cookbook -- or Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. Check out moreHot Sauce Recipesor learn more about How to Make Hot Sauce. Your recipe inspired me to make a hot sauce with pineapple which I never made before. I wonder will this work with ghost peppers as well? I roasted the Habeneros and then just threw everything together on the stove and used an immersion blender. ):Swing Top Glass Bottles, 8.5 Ounce - Set of 4. I am excited to try this recipe as my first attempt at making hot sauce, but I'm just a little confused. Lime juice? I hope we do more of them! google_ad_slot = "4156777732"; Is there an alternative to the "vinegar" flavor in it? Holiday Gifts, Wedding Gifts, Learn more about the process to create a cookbook. Just keep a lid on it. Yep, ACV is usually a good substitute. Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes, AMAZON/BARNES & NOBLE/INDIEBOUND/BOOKS A MILLION, Receive my "5 Essentials for Spicy Cooking" email series & new recipes, About | Contact | Travel-Food | Stories | Privacy | Disclaimer | 2022 Chili Pepper Madness. Gorgeous color and love your jars! This is fantastic! Seriously! REPLY: Ann, yes, you can, as long as you follow proper canning procedures. Also, can you share your recipe and assessment of final taste? They are much hotter than the traditional orange habeneros. Let me know how it turns out for you. We use cookies on our websites for a number of purposes, including analytics and performance, functionality and advertising. I also froze the pulp from the batch I strained to use in a marinade or salsa later on. This is the best pineapple hot sauce I've ever tried. It came out perfectly. Couldn't get them locally so I ordered seeds and grew them to replicate the Jerk Ribeye on that show.