Fermented Pineapple Habanero Hot Sauce
Fermented Pineapple Habanero Hot Sauce is a flavor-packed condiment that intertwines the heat of habaneros with the sweetness of pineapple and the freshness of peppers. This vibrant sauce not only adds a spicy kick to your dishes but also enriches them with the probiotic benefits of fermentation. The process may take a few weeks, but the resulting hot sauce is well worth the wait. Get ready to elevate your meals with this bold and zesty addition!
Ingredients
- 60 grams habaneros (approx. 2 oz)
- 240 grams orange bell pepper (approx. 8.5 oz)
- 100 grams red onion (approx. 3.5 oz)
- 200 grams pineapple (approx. 7 oz)
- 50 grams garlic (approx. 1.75 oz)
- 180 grams water (approx. 6.4 oz)
- 38 grams salt (approx. 1.35 oz)
- 100 grams pineapple juice, sugar, or honey (after fermentation)
- 100 grams vinegar (after fermentation)
Directions
- Wash your fermentation equipment, including the jar, weight, and lid with hot water and soap.
- Wash and chop the peppers, onion, and pineapple (wear gloves if you are sensitive to peppers).
- Crush and peel the garlic.
- Place a mixing bowl on your kitchen scale and tare/zero the scale.
- Measure out the habaneros, orange bell pepper, red onion, pineapple, and garlic.
- Place your empty mason jar on the scale and tare/zero the scale, then add the filtered water to the jar.
- Weigh out the salt and add to the jar with water, stirring until fully dissolved.
- Add the peppers, onion, pineapple, and garlic into the mason jar with water and mash them down.
- Place your fermentation weight in the jar, ensuring everything is submerged.
- Secure the lid and ferment at room temperature for 5-6 weeks.
- After fermentation, blend the contents with sugar (or honey/pineapple juice) and vinegar until smooth.
- Simmer the mixture for about 10 minutes.
- Strain the sauce using a colander.
- Return the liquid to the pot, cook for another 10-15 minutes until it thickens.
- Bottle the sauce after it cools slightly and store in the refrigerator. Use within a year for the best flavor.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 6-7 weeks (fermentation time included)
Servings: Varies
Nutrition Info (per tablespoon):
- Calories: 10
- Total Fat: 0g
- Sodium: 120mg
- Total Carbohydrates: 2g
- Sugars: 1g
- Protein: 0g
How to serve
Fermented Pineapple Habanero Hot Sauce is incredibly versatile. You can drizzle it over grilled meats, use it as a marinade, or mix it into dipping sauces for an extra zing. It pairs wonderfully with tacos, burritos, eggs, or even seafood. For a unique twist, add a splash to your favorite salad dressings or stir it into soups and stews to enhance the flavors. Let your creativity shine as you find new ways to enjoy this delightful hot sauce!
FAQs
Q: How spicy is Fermented Pineapple Habanero Hot Sauce?
A: The heat level can vary based on the number of habaneros used and how you adjust the ingredients, but it tends to be quite spicy due to the habaneros.
Q: Do I need special equipment to ferment the hot sauce?
A: You only need a clean glass jar and a fermentation weight. A lid that allows gases to escape is also helpful but not required.
Q: How long will my fermented hot sauce last?
A: When stored properly in the refrigerator, it can last up to a year, but for the best flavor, it’s recommended to use it within the first few months.
Fermented Pineapple Habanero Hot Sauce
Ingredients
Method
- Wash your fermentation equipment, including the jar, weight, and lid with hot water and soap.
- Wash and chop the peppers, onion, and pineapple (wear gloves if you are sensitive to peppers).
- Crush and peel the garlic.
- Place a mixing bowl on your kitchen scale and tare/zero the scale.
- Measure out the habaneros, orange bell pepper, red onion, pineapple, and garlic.
- Place your empty mason jar on the scale and tare/zero the scale, then add the filtered water to the jar.
- Weigh out the salt and add to the jar with water, stirring until fully dissolved.
- Add the peppers, onion, pineapple, and garlic into the mason jar with water and mash them down.
- Place your fermentation weight in the jar, ensuring everything is submerged.
- Secure the lid and ferment at room temperature for 5-6 weeks.
- After fermentation, blend the contents with sugar (or honey/pineapple juice) and vinegar until smooth.
- Simmer the mixture for about 10 minutes.
- Strain the sauce using a colander.
- Return the liquid to the pot, cook for another 10-15 minutes until it thickens.
- Bottle the sauce after it cools slightly and store in the refrigerator.
