Ingredients :
- 2 cups fresh pineapple, chopped (or 1 can of pineapple chunks in juice, drained)
- 4–6 habanero peppers, stemmed and seeded (adjust for desired heat level)
- 1/2 cup white vinegar (or apple cider vinegar)
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or sugar (optional, for added sweetness)
- 1/2 teaspoon salt
Instructions :
- Prepare the ingredients: If you’re using fresh pineapple, peel and chop it into small chunks. If you’re using canned pineapple, make sure to drain it well to avoid too much liquid in the sauce. Carefully remove the stems and seeds from the habanero peppers—use gloves if you have sensitive skin, and wash your hands well afterward.
- Blend everything: In a blender or food processor, combine the pineapple chunks, habanero peppers, vinegar, lime juice, honey or sugar (if using), and salt. Blend on high until the mixture is completely smooth. You can add a tablespoon of water if it’s too thick to blend easily.
- Simmer the sauce: Pour the blended mixture into a saucepan and bring it to a simmer over medium heat. Let it simmer for about 10–12 minutes, stirring occasionally. This helps meld the flavors together and thickens the sauce slightly.
- Cool and store: Remove the pan from the heat and let the sauce cool to room temperature. Once cooled, transfer it to a clean glass jar or bottle. Store in the refrigerator for up to 2 weeks. The flavor gets even better after a day or two.
- Optional straining: If you prefer a smooth, pourable hot sauce, you can strain it through a fine mesh sieve before bottling. This step is optional, depending on your texture preference.
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Calories per serving: Approx. 20 | Servings: Makes about 1.5 cups of sauce
