- Prepare the Ingredients:
- If you’re sensitive to spicy foods, wear gloves when handling habanero peppers, and be careful not to touch your face.
- Sauté the Vegetables:
- In a medium saucepan, heat the olive oil over medium heat.
- Add the diced onion and garlic, and sauté for about 3-4 minutes, until softened and fragrant.
- Add the Pineapple and Peppers:
- Add the diced pineapple and habanero peppers to the pan. Cook for an additional 4-5 minutes until the pineapple begins to soften and the peppers become aromatic.
- Simmer with Liquid:
- Add the white vinegar, water, salt, cumin (if using), and honey (if desired). Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, stirring occasionally. The pineapple should break down, and the mixture will thicken slightly.
- Blend the Sauce:
- Carefully transfer the mixture to a blender or use an immersion blender to blend the sauce until smooth. If you prefer a chunkier texture, you can pulse the blender a few times to leave small bits of pineapple and peppers.
- Add the lime juice and blend again briefly.
- Taste and Adjust:
- Taste the sauce and adjust the seasoning. Add more salt, honey, or lime juice as needed. For extra heat, you can add another habanero or a pinch of red pepper flakes.
- Store and Serve:
- Once the sauce has cooled, transfer it to a sterilized glass jar or bottle and refrigerate. The hot sauce will keep for up to 2 weeks in the refrigerator.
- Shake before using, as the ingredients may separate over time.
Cooking Tips:
- For a milder sauce, you can reduce the number of habaneros or remove the seeds and membranes from the peppers, as this is where most of the heat is concentrated.
- Experiment with additional flavors, like adding a handful of fresh cilantro before blending or a splash of orange juice for more tropical notes.
- To thicken the sauce, continue simmering for a few more minutes after blending until it reaches your desired consistency.
Pairing Suggestions:
This Pineapple Habanero Hot Sauce is incredibly versatile and pairs well with grilled chicken, pork, tacos, seafood, or as a spicy dip for chips. You can also use it as a marinade for meats or drizzle it over scrambled eggs, pizza, or roasted vegetables for an extra kick.
Does this recipe meet your expectations? If you want to adjust the level of sweetness, spiciness, or any other aspect, let me know!