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Do you love heat? This Roasted Pineapple and Habanero Hot Sauce is sure to bring it! The sweet roasted pineapple helps to even out the heat in the habanero peppers. This easy to make spicy sauce has lots of uses.
Ingredients for Roasted Pineapple and Habanero Hot Sauce
This recipe doesn’t have hard to find ingredients or complicated instructions making it the perfect first hot sauce for kitchen rookies. For this recipe you will need:
- fresh pineapple
- habanero peppers
- salt
- vinegar
- water
How to Make Roasted Pineapple and Habanero Hot Sauce
This easy recipe is super simple to put together! To start, preheat the oven to 450 degrees. Next, slice pineapple and cut into chunks and wash habanero peppers. Then, place pineapple chunks on a baking sheet and bake for 10 minutes at 450 degrees.
Remove baking sheet from oven and flip over pineapple chunks. Add habaneros to baking sheet and bake for an additional 10-12 minutes or until peppers start to brown. After removing from the oven, let pineapple and peppers cool for 10 minutes.
Add pineapple to blender. Remove stems from peppers and add to the blender as well. For less heat remove some of the seeds from the peppers before adding to the blender. Add the remaining ingredients: pinch of salt, the vinegar and 2 tablespoons of water to the blender. Blend on high speed until sauce is smooth. Use a spatula to scrape down the sides to make sure everything is incorporated.
If you want a thinner sauce add more water to get your desired consistency. If desired, strain through a fine mesh strainer to remove seeds and some pineapple pulp. Let sauce cool completely then store in a bottle or jar in the refrigerator. Sauce should be used within 7-10 days.
Serving Suggestions
The best part about hot sauce is how versatile it is. This sauce has a lot of options when it comes to serving and can be eaten with anything that you like hot sauce with! Try these suggestions:
- Try as a dip with tortilla chips or pita chips.
- Serve as a dip with your favorite appetizer such as Air Fryer Frozen Chicken Wings.
- Serving pork chops? This makes for an excellent glazing sauce or finishing sauce for those who like spicy food (thin the sauce with more water before glazing).
- Perfect for on top of tacos or burritos.
Frequently Asked Questions
This hot sauce is not for the faint of heart. Fiery habaneros rank at about 150,000 Scoville heat units making them among some of the hottest peppers. When we made this sauce we chose to leave the seeds in but if you want to take the heat down a little you can definitely remove some! This will not make a mild sauce but it will take it down a slight amount.
This fresh sauce is not fermented so it will only last about 7-10 days in the refrigerator. Be sure to check for signs of spoilage such as mold or off smells before using. Fermented hot sauces are the ones that last longer and can be stored in the pantry.
This hot sauce should be kept refrigerated and store in a glass jar, mason jar, bottle or other airtight container. Do not store in the pantry or at room temperature.
Of course! For a lower heat level try jalapeno peppers or chipotle peppers. Using a more mild pepper is likely to give you more crowd friendly sauces.
The addition of pineapple (or other acids such as citric acid) to spicy habanero can help to neutralize some of the capsaicin from the peppers. This can help to decrease the spice level slightly.
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Looking for more sauce options to try? Check out our Roasted Red Pepper Cream Sauce, Homemade Vegan Cashew Pesto or Crock Pot Pasta Sauce.
Roasted Pineapple and Habanero Hot Sauce Recipe
This Roasted Pineapple and Habanero Hot Sauce is an easy to make hot sauce for those who love extra heat!
Ingredients
- 1/4 fresh pineapple, cut into small chunks
- 8 habanero peppers
- pinch of salt
- 1 tablespoon white vinegar
- 2-4 tablespoons water
Instructions
- Preheat oven to 450 degrees.
- Slice pineapple and cut into chunks. Wash habanero peppers.
- Place pineapple on a baking sheet and bake for 10 minutes at 450 degrees.
- Remove baking sheet from oven and flip over pinapple chunks. Add habaneros to baking sheet and bake for an additional 10-12 minutes or until peppers start to brown.
- Let pineapple and peppers cool for 10 minutes.
- Add pineapple to blender. Remove stems from peppers and add to the blender as well. For less heat remove some of the seeds from the peppers before adding to the blender.
- Add a pinch of salt, the vinegar and 2 tablespoons of water to the blender.
- Blend on high speed until sauce is smooth. Use a spatula to scrape down the sides to make sure everything is incorporated.
- If you want a thinner sauce add more water to get your desired consistency.
- Let sauce cool completely then store in a bottle or jar in the refrigerator. Sauce should be used within 7-10 days.
Notes
If you prefer, hot sauce can be strained to remove seeds and some pineapple pulp.
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Nutrition Information:
Yield: 16 Serving Size: 1 tablespoonAmount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 11mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 1g