I put in in my glass sanitized hot sauce bottle and put in the fridge. Thanks for sharing it! All the ingredients in a brine and then blended? Also used canned pineapples with the juice included, and added a large sweet onion (I tripled the recipe) and it turned out wonderfully. -- Mike from Chili Pepper Madness. Let me know how it turns out for you. Great sauce and a flexible one as well. FIRST, the habanero peppers are POPPING in the garden.
I hope we do more of them! Glad you enjoyed it. (adsbygoogle = window.adsbygoogle || []).push({}); This recipe for Daddy's Pineapple Habanero Sauce, by The Wiedenfeld Family, is from , one of the cookbooks created at FamilyCookbookProject.com. SPICY. This sauce is fantastic! How long will this last in woozy bottles? It will still taste great. . Thanks, Jennifer. The texture is still fairly "mushy" rather than hot saucey, if that makes sense.
Take care. Take the olive oil and saut for couple minutes in a large pot. Let me know how it turns out for you! We cut up one pineapple and it gave us about 4 cups worth, so you can definitely make two batches of this recipe with a single pineapple. *drool*. 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. Then we threw it in the blender, added our chopped habaneros, garlic, cilantro, lime, and of course vinegar, and youre done. Think Tabasco sauce. Do you think it would be problematic to substitute the habaneros with the Reapers? Can't wait to figure it out. Made the sauce , added much more cilantro and did one cup pineapple and one cup fresh peaches and Wow what a great sauce , so easy to make and used the peppers that we grew in our garden , strained half and not the other half , the strained half not as hot as the un-strained but both super delicious ! I made this and used scotch bonnet and one ghost pepper. Your email address will not be published.
Sky, not at all. Check here for bottling the sauce I did however not strained it, that way I can just scoop it with a spoon and eat/sip it right out of the bottle . Gloves are a must when preparing the ghost chili's. Hey Mike. Thanks for the recipe. 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. REPLY: Ann, this is high vinegar content, so will last quite a while. We can walk right outside and grab a few off the plants and get busy! Also, if you really want to heat it up, toss in something like a ghost pepper or 7 Pot pepper. Thanks! 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! Caribbean red habaneros from the garden, they're freaking hot! When this recipe says 'White Vinegar' does that mean 'Distilled White Vinegar' or is that something else? The first time I doubled the volume of all ingredients, and also quadrupled the number of Ghost chillies, throwing in 16 making it extra hot!
Michael Hultquist - Chili Pepper Madness says, Hi, Beorn. Remove stems. 
http://www.leeners.com/hotsauce-about-bottling.html Greetings from Russia. I am excited to try this recipe as my first attempt at making hot sauce, but I'm just a little confused. Last night I strained out the liquid into a pitcher, added the rest to my blender, and let it fly for 10 minutes. My normal hot sauce is less fruity/sweet, so Im not as comfortable matching this with things I cook. It takes practically no time to make, which is nice. Glad you enjoyed it. Outstanding! Scarcely anyone that tried it could believe it was my first try! You can use other vinegars if you'd like, such as apple cider vinegar. Do you think it would work just as well if I simmer it for two-three hours? 1st time hot sauce maker. Chopped shallots and garlic. REPLY: Ann, yes, you can, as long as you follow proper canning procedures. Excellent! over 1,500,000 in our family cookbooks! Super happy you enjoyed it. No problem! As if you need even MORE reasons to eat hot sauce. The flavor won't be the same, but it should taste rather nice. Make your own hot sauce at home with this quick and easy recipe that incorporates spicy habanero peppers, sweet pineapple and cilantro. If you try this recipe, please let us know! Also, replaced part of white vinegar with homemade red wine vinegar.. REPLY: Dawn, yes, you can use canned pineapple in this. Fantastic Sauce Michael - as usual, you never disappoint! It's all about the acidity. I'm going to try this recipe later this week. I think you can for a little while, but I personally prefer to keep mine in the fridge because pretty much anything can go bad eventually. Let me know how it turns out for you. Leave a comment below and tag. Use a lime squeezer if you got one. here for the bottles http://www.leeners.com/condiments-bottling.html I grow Basket of Fire peppers in my backyard and used about 18 instead of the Habanero. REPLY: Sandybluetoes, no, you can omit, or replace with an ingredient you prefer.
How much pepper powder do you recommend for a 12 oz. Pro-tip: Dont roast your habaneros on the stove unless you want to fumigate your entire house. Use just the S.B. Press question mark to learn the rest of the keyboard shortcuts. We dont typically keep pineapple on hand so we bought some from the store, but eveything else we generally keep in our fridge. You also use half the amount of chocolate habaneros and use other milder peppers to about the same weight for more body to the sauce. FIRST, just don't strain it. REPLY: Thuli, I suggest checking with restaurant supply stores for storage containers. google_ad_width = 160; Also, can you share your recipe and assessment of final taste? That's great, Nicole! Thanks so much for sharing! -- Mike from Chili Pepper Madness. I hope you enjoy it! Thank you, Mikael! Rudicously good! So yummy!! Hi. We also added in a few cloves of garlic when the pineapple was 1-2 minutes from being done to get some extra garlic flavor! -- Mike from Chili Pepper Madness. Awesome, Guy! I had no cilantro so I used parsley and the some of the tops from the green onion. Required fields are marked *. Your wife may like it hot in the bedroom but not like that! Nice. We labeled the jar with the date it was made but it only lasted a few weeks because we literally put it on everything. I like sauces with different heat levels so I am going to try a batch using maybe 2 peppers. Let me know how it turns out for you. Thanks! I've cooked it with yellow habaneros from my greenhouse. I can easily get habaneros and I was was thinking of still using the 6 peppers and seed and de vein half of them and the other half keep them whole and just remove the stems. Not as sweet as I expected with so much pineapple.
Once the onions and shallots are cooked its time to start throwing everyone in the pot. But everyone in the house is asking me why their eyes are burning. 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! Thank you! -- Mike from Chili Pepper Madness.
If so, then use it to taste.
I have made this sauce twice. I've been growing Scotch Bonnets since I saw Bobby Flay Throwdown vs Ripe Restaurant. After you cook the sauce and put in a gallon jug for 2-3 weeks then bottle it in woozy bottles does it need to be refrigerated, I make hot sauce and never refrigerate it so I was wondering about this particular recipe. Can't wait to see how this tastes in a few days. -- Mike from Chili Pepper Madness. //-->. Glad to hear it! You can thin it out a bit with a bit more vinegar to your own textural preference. Pls let me know. Hi, Im Mike and I LOVE Spicy Food! REPLY: Janet, it will work but you won't have quite as much substance in the final sauce. Today was hot sauce day, so I tried three of your recipes. Thanks again! Unfortunately, fresh habanero peppers are not easily available where I live. Once the garlic starts to give off its aroma, add the onion, carrots, and water.
One question: Ive seen a number of hot sauce recipes that call for much longer Cook time. Click here to start your own cookbook! So good, Von! I was thinking of either adding honey or orange juice to the recipe. But others argue it affects flavor. I added some ginger to it and is very happy with the result.
It may have to be removed for easier pouring. The only downside of grilling the pineapple is the hotsauce comes out warm. Thanks so much, Kristi! Search for more great recipes here from Mike mentioned using this in your Bloody Mary, but give a dash into your beer.
I also used a yellow bell pepper and one spoon of sugar and 2 ounces of pineapple juice. All you need are a few ingredients. 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? Blended until smooth in a high power blender, and currently boiling away. Thanks for the fun and informative site! I do wish I had a higher proportion of carrots. We store ours in a mason jar and one batch was the perfect amount to fill one to the top! I just started making hot sauces last year, and this is my favorite so far. Place in a blender and puree until it reaches a smooth consistency.
We cut the pineapple into cubes and grilled it on our cast iron pan for a few minutes on each side. Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. Looking forward to trying this tomorrow. Learn more about the process to create a cookbook. your own personal family cookbook right now! If you're concerned, add more vinegar to lower the ph. I can't seem to find a clear answer on the internet about if there is a difference. Yes, waste no peppers! Can you use other fruits besides pineapple? I did not change a thing in the recipe. Press J to jump to the feed. I made it the second time last night and again doubled the volume of all ingredients, but wanted more heat so switched out the Ghost for the Carolina Reaper and added 25 of them into the mix. It adds some extra delicious grilled flavor and makes the pineapple a little sweeter too. 2004-2022 Family Cookbook Project, LLC. Add to pot with vinegar and cook 15 minutes. That's 3 times hotter then the habanero! I put that in a food processer with the other ingredients and pureed the mixture. It will just get thicker. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder. Love your Blog ! Be sure to check out all of the comments below. Place in a hot water bath for 10 minutes. Pineapple-Habanero Hot Sauce. Scotch Bonnets are GREAT for this! We like it for our Bloody Marys. Thanks!! Greetings from southern Spain. This is my favorite! You can cook/simmer the ingredients longer if you'd like and the flavors will develop along that way, like any sauce. I do too, so I wanted to do something about it. Is this a typo in the recipe? Keep refrigerated. Time to bring the pain! 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 often dehydrate it to make seasonings as well. If you prefer a thicker hot sauce, you have a couple of options. All added into the pot, I have to bring this to the outside burners, my kids are weak. The list includes: Habanero peppers, pineapple, cilantro, lime juice, white vinegar and salt. G'day Mike, love your website and I really want to try this recipe. -- Mike from Chili Pepper Madness. Glad you enjoy it! Thanks for the wonderful inspiration!
Let me know how it turns out. Greetings, Greg! Yummm, Buying a pineapple tomorrow to do this with some whitish yellow Santa Fe peps I have piling up, REPLY: Ray, cooking it melds the ingredients and completely changes the flavors overall. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder.". I don't like to keep this one completely unstrained because the ingredients chosen easily separate in the bottle. I was thinking of using this recipe with my Lemon Drop peppers. Can you use pineapple juice instead of pineapple chunks, since you have to blenderize anyway? -- Mike from Chili Pepper Madness. I haven't made this yet but in general how do you know if hot sauce in still good, what signs do you look for? This sauce looks great, definitely going to try it when I can find some habanero peppers. LOL. Add pineapple, habanero, garlic, cilantro, vinegar, and the juice of 1 lime into blender. Thanks for much for your comments! Absolutely! Take all those carrots, wash, peel and shred them. This is soooo good! . I think this sauce is a great start for experiments as well. recipe? Thanks so much, Iandra! I appreciate it. My face is currently on fire. I'm so thankful I found your website, no more wasting peppers from the tiny garden!
I forgot to say I didn't strain it at all, so it was a bit of a thicker texture, enough to stick to the meat. -- Mike from Chili Pepper Madness. Dilution is the best way without altering overall flavor. Fantastic balance, albeit just a touch hot for my taste so I'll reduce the habaneros ever so slightly for my next try. We finally tried it with some pineapples and garlic and it turned out delicious. What was your method? Or maybe just add a habanero? I made a post the other day with the sauce in them for example, but here's the actual product: NiceBottles - Hot Sauce Bottles. That's what I did here. Thomas, you could realistically double or triple the amount of habaneros in the recipe. Let me know how it goes for you. This is fantastic! I strained some and left some chunky. Thank you so much for teaching me the art of hot sauce!
Where did you get them? Since they are so much more mild, should I reduce the pineapple and vinegar? I saw you compared it to tabasco (which I hate) and am not a fan of what taste like vinegar based hot sauces. Lots of other ideas for you! Fill hot sauce into sterilized hot bottles or jars. Pour into bottles and refrigerate until ready to use! Add habaneros, pineapple, lime juice and salt to the carrot mixture. Excellent, Eric! -- Mike from Chili Pepper Madness. Super happy you enjoyed it that much! Russell, yes, use distilled white vinegar. Would it relate to more heat? Thanks, Lillian! Would you advise this? Let me know how it turns out for you. Enjoy! We'll help you start your own personal cookbook! Super yummy, even better after a week or two for the ingredients to truly meld together. Fruit-based sauces don't last as long as those without fruit, so that is something to keep in mind. Seriously! Let me know how it turns out for you. Thanks for sharing this recipe! Bridal Shower ideas and How would doing a half and half mix of habanero and roasted red jalapeno affect the heat? Thanks. Thanks so much, Gary! ):Swing Top Glass Bottles, 8.5 Ounce - Set of 4. Several friends tried the sauce and loved it also. I cooked and strained the sauce through a strainer and the rest is history as I will be making this sauce until they day I die. Perfect for dashing over meals or spicing up your favorite cocktails. REPLY: Marcia, yes, you can sub in chocolate habaneros. It's a great way to make sauce or salsa. Added some garlic which was a delicious addition. I think the combination would be wonderful, actually. Very happy to have inspired you! Check here for bottling the sauce I wonder will this work with ghost peppers as well? REPLY: Ron, yes, you can, though it won't last as long. Just made this and tried a little bit off of the spoon after straining. I love it. I followed the recipe pretty closely and my batch yielded 5 woozy bottles (I sampled half a bottle already just amazed that I made something so tasty!) Ill definitely make this again!! Give it a try and let me know how it turns out for you.
Does anyone know if this will this freeze?
Next time you can adjust to your own personal tastes. My recipes are different. Hi, I'm Nick. Thanks! Made this today and love it! *Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. I was so bummed.
Nice, Dean! I'm not a fan of ordering breakables from Amazon, but I found a decently priced 30 pack of "NiceBottles". perhaps a little sugar? 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? It's really your call. Sounds delicious. switched out the Ghost for the Carolina Reaper, doubled the volume of all ingredients and added 25 chillies.super hot and delicious! I didn't have white vinegar and lime so I used apple vinegar and lemon and it became very nice nevertheless. Thank you! Here is a link to some bottles I like (affiliate link, my friends! I appreciate it. The next one will be done wit mango and scotch bonnets only. Cook it all down for about 20 minutes. If you want a chunkier hot sauce, skip the straining. They're definitely just ornamental but worked out perfectly. I actually make mango chutney pepper sause to sell in my country. However! That's GREAT, Bill! I used scotch bonnet peppers! Kristi, I would just add a habanero for some heat if you'd like. Just give it a good stir after it is thawed for use. 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. Just be sure to use proper canning/jarring safety procedures. I have not been disappointed with any of your recipes yet! Great with Scotch Bonnets for sure, James!! Will these be ok to use and how many would I use. Yep, ACV is usually a good substitute. Aside from drizzling it over anything you please, here's a post I did aboutHow to Cook with Hot Sauce. 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. I made this recipe but it lost it's heat the next day. Holiday Gifts, Wedding Gifts, -- Mike from Chili Pepper Madness. I also added a bit of sugar to cut down the acidity. Place all but the vinegar in a food processor and pulse till pureed.
It is best at 3.5 or below for home preserving. Cookbooks are great for Often pineapple hot sauce tastes overly sweet, almost like the fruit was on the verge of rotting.
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