Ingredients
Method
Preparation
- 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.
Blending and Cooking
- 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.
Notes
Use within a year for the best flavor. This sauce is incredibly versatile and pairs well with grilled meats, tacos, burritos, and more.