Pineapple Habanero Hot Sauce

16 oz
10 min

Hot sauce from scratch is SO easy! Chop up your veggies and fruit. Add the brine and let sit for a couple days to a couple weeks. Then we blend it up and add some vinegar. Now, you have a whole bottle of hot sauce that will last for the next 6 months! Follow the recipe below for a great sweet and spicy hot sauce that is great on everything from tacos to chicken wings. Or switch up the ingredients to make your own version!

This is my set up. Ideally, you will have a fermentation weight and an airlock lid. However, since I don't ferment very often just the occasional hot sauce, I don't have those. I use a bag of dried rice to weigh down the solids and a regular lid. If you use a regular lid, you must remember to burp the jar once a day otherwise the jar may explode from the pressure. All you have to do is take off the lid briefly once a day. Close it immediately though because you want the least amount of air flowing in.

Pineapple Habanero Hot Sauce
Recipe details
  • 16  oz
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • 6 oz pineapple chopped
  • 15-20 habaneros destemmed and deseeded (optional for less heat)
  • 1 yellow or orange bell pepper
  • 3 cloves garlic
  • 2 cups filtered water
  • 3 tsp kosher salt (use 2tsp if using sea salt)
  • apple cider vinegar to taste

In a small pot, simmer water and salt until all of the salt is dissolved. Let cool to room temperature.
In a mason jar, combine pineapple, habaneros, bell pepper and garlic. Pour cooled salt water to cover. Place fermentation weight or bag of dried rice on top to ensure brine covers the solids completely. Screw on an airlock lid. If using a normal lid, make sure to burp the jar once a day. Watch the video for demonstration. Let sit at room temperature for 5-7 days and up to 3 weeks.
Strain solids and add to a food processor. Add in ½ cup of the liquid and blend. Add in enough liquid until it reaches your desired consistency. Add in 1 tsp of apple cider vinegar at a time to taste. I add in about 2 tsp. Bottle your sauce in a squeeze bottle or glass bottle. If you want a thinner sauce, strain the pulp. Hot sauce will last up to 6 months in the fridge.
Sav | Lagom Eats
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