I did the same thing with red ghosts, and gave it away to friends and my second grader’s teachers, because we had freaking hundreds of red ghost peppers. They’re really prolific here. 😂
I like putting my Chilis into the Smoker when going for pineapple as the fruit of choice - gives you a hot sauce that tastes exactly like Pizza Hawaii😁
Looks really good. What I do as an added bonus is lacto-ferment and then strain the hot sauce after blending. Squeeze as much of the the liquids as possible (with gloves on) and place the semi-dry fermented solids into a dehydrator to make a dry rub or shaker seasoning. It works awesome.
Fantastic recipe! Thanks Pepper Geeks! I now use this as a starting point and amp the habanero flavor/heat by using 20 peppers. I do seed the habaneros to eliminate their bitterness but leave as much of the pith as possible for the heat. Ginger is a favorite of mine so I go heavy. I def recommend fresh lime too for that extra edge to balance the sweetness of the pineapple. The last batch had a low pH of 3 so I've tried canning some too. Habaneros plants are loaded right now. Time to get a few more pineapples.
OMG.. My FAVORITE hot sauce to date is Cholula Sweet Habenero (it is pineapple based). I cant get enough of it.. now I can make it at home. Thanks for the vid!
Cholula isn't my go to as i never really use it. nothing wrong with it though, I just grew up on Franks. Which I recently found out the McCormick owns both Franks and Cholula but I just bought a bottle of this off Amazon. didn't know it even existed. Thanks for the suggestion.
I’ve been making this for about 5 years but I use 15 to 20 habaneros and an entire pineapple and salt and lime juice and that’s it, I like it hot, but I’d like to try the other ingredients especially the cumin to see how that tastes
Thank you for posting. I really enjoy your channel This past weekend I binge watched so many of your videos and enjoyed them all. I will be making this in addition to a mango version very soon. .
I made this today, didn't have a fresh pineapple so I used a canned one, had to add more sugar, and put in a whole onion, but it tastes really good! I also added a bit of corn starch slurry because I like my sauces a little bit thicker but I can't wait to try it with some meat.
Same idea, but mine has the ratio of peppers and pineapple inverted. I make it in quarter fermenting jars, use a 4%-by-weight (including the water) brine, about 30 habaneros destemmed, split, flattened, and thoroughly pressed into the jar, and about 4oz of ripe pineapple. I also add a few smashed gloves of garlic. The ferment runs about 4 weeks before I drain off (but retain) most of the brine, obscenely blend the remains adding brine as/if needed to the proper thickness,, then simmer about 10 minutes at a gentle rate to kill the ferment. If needed, adjust below 3.4 pH via added vinegar to ensure it is shelf stable, then bottle while still hot. The identical recipe made with almost any hot pepper works, and it is absolutely amazing. I've done it with a half dozen different kinds of habaneros, jalapenos, scotch bonnets, etc. The pineapple adds a depth that is just fantastic, and I swear to God it will change your life. Try it. If I can do it, anyone can.
🇹🇹🇹🇹🇹🇹 TRINIDAD AND TOBAGO 🇹🇹🇹🇹🇹🇹 IN THE HOUSE... NEW SUBBY HERE... LOVE YOU GUYS ...GREAT CONTENT... YOU ALL KNOW WE HAVE THE HOTTEST PEPPER IN THE WORLD 😅😮
Can't wait for my habaneros to ripen. I do pineable habanero salsa all the time but this year I'm going to go for hot sauce. I'd suggest blooming your cumin by toasting it first, it takes on a much deeper flavor profile when you do.
You are so very lucky that you can make hot sauce,my English relatives do nothing but complain when it comes to things being spicy and refuse to eat anything with the slightest hint of being hot and the conversation does not end about all the complaints they will find.
@@PepperGeek I have a small $2 bottle of crushed red peppers and wondering if I planted them would the seeds take root,looks like a lot of partial seeds but could be a few starters in there.
Smoking prior to fermenting adds a whole other level of flavor that will make the difference between a good hot sauce and a competition hot sauce. It also begins to break down the plant cell walls which are solid, unlike animal cells, which are permeable, which is why it takes so much longer to break down interstitial tissues. But pineapple breaks meat down rapidly. 6th grade science, just applied to professional aspects.
Perfect I would love to see recipe habanero - pineapple - mango - desiccated coconut and apple cider vinegar instead white one :) Also would you be able to show some recipe using habanero puree instead of fresh peppers.
I make a very similar hot sauce, but I also add ripe mango and a little tequila….because why not? 😂 Another good video and I’m dying to get my pepper plants outside and let them stretch their legs! (Zone 7a) Cheers
I did not have a great pepper harvest last season and my Habenero plants made the least amount of progress. I would like to try again and see what happens.
If you want a thicker sauce, use a little bit less water when simmering the veggies. (Or, simmer a bit longer). You could also add the vinegar in batches until it gets to your desired consistency . We like it on the thinner side but everyone is different!
You can also add a small amount of xanthan gum when you blend it all up.... changes the consistency considerably with as little as 1/8 of a tsp, and it also works wonders to keep the sauce from separating in the fridge.
Hey i got a question, some of my pepper plants new branches get brown and die off. This also happens to the flowers. I thought it is blossom end rot but im not sure. Has anybody had the same problem and knows what to do? It could also be a fungi i guess..?
It really comes down to the peppers you’re using. We find this hot sauce to be pretty spicy. You can remove the pith/seeds for a more mild heat level as well.
No sugar is needed to balance. If it's to acidic you need to add a different pepper of your choice to the Habanero for the wright balance with a few table spoons of grapefruit juice. I personally not a fan of such salsa mixed with citrus, but it's go good with the foods you mentioned.
Essentially it should not look green on the outside all around. It should start to have some brown on jt. There is are few different ways but that is the main way.
Make sure to wash your hands well or wear gloves when working with habaneros. You will def feel it if you rub your eyes if you haven't done so... Hard tear filled lesson learned! 😂
hmmm, can I make a suggestion? perhaps take everything except the lime the habanero peppers and the pineapple and make it into a chili oil you can cut back on the chili or perhaps go for something with more flavor than heat I've been on a chili oil bender lately I've been adding it to everything I try cooking to see how it comes out I can honestly see chili oil being very good when making a sauce for wings I've yet to try it myself but soon I hope. either way I bet this sauce is pretty good!
I made a trinidad scorpion pineapple mango hot sauce with last years harvest and gave it away as christmas presents. Nothing but compliments :D
Sounds delicious!😁
@@PepperGeek and spicy
I did the same thing with red ghosts, and gave it away to friends and my second grader’s teachers, because we had freaking hundreds of red ghost peppers. They’re really prolific here. 😂
I'm growing a trinedad scorpion rn. Thank you for the idea :)
Ive been doing a recipe similar to this one for many years. If you want it to REALLY pop, grill those pineapples next time. You will love it!
I like putting my Chilis into the Smoker when going for pineapple as the fruit of choice - gives you a hot sauce that tastes exactly like Pizza Hawaii😁
I always grill my pineapple and chilies
Grilled pineapple dusted with some cinnamon, sugar, & cayenne
@@harshalshah4685I'm going to try that
I was JUST gonna ask about roasting the pineapple! THANK YOU!
My pineapples and peppers grow together down here in Florida!!!
I added pineapple after 2 months of fermenting. It turned out amazing. That was my Christmas gifts for 2022. Everyone wants more.
That sounds fantastic!
Looks really good. What I do as an added bonus is lacto-ferment and then strain the hot sauce after blending. Squeeze as much of the the liquids as possible (with gloves on) and place the semi-dry fermented solids into a dehydrator to make a dry rub or shaker seasoning. It works awesome.
Tasty combination! If you don't want to use sugar, honey is a great alternative.
Great idea!! I imagine maple syrup may be tasty as well.
@@PepperGeek Most likely! And also good with the pineapple; a bit of cinnamon.
Fantastic recipe! Thanks Pepper Geeks!
I now use this as a starting point and amp the habanero flavor/heat by using 20 peppers. I do seed the habaneros to eliminate their bitterness but leave as much of the pith as possible for the heat. Ginger is a favorite of mine so I go heavy. I def recommend fresh lime too for that extra edge to balance the sweetness of the pineapple. The last batch had a low pH of 3 so I've tried canning some too. Habaneros plants are loaded right now. Time to get a few more pineapples.
OMG.. My FAVORITE hot sauce to date is Cholula Sweet Habenero (it is pineapple based). I cant get enough of it.. now I can make it at home. Thanks for the vid!
Cholula isn't my go to as i never really use it. nothing wrong with it though, I just grew up on Franks. Which I recently found out the McCormick owns both Franks and Cholula but I just bought a bottle of this off Amazon. didn't know it even existed. Thanks for the suggestion.
Just made this per your recipe, absolutely fabulous! Thank you!
I’ve been making this for about 5 years but I use 15 to 20 habaneros and an entire pineapple and salt and lime juice and that’s it, I like it hot, but I’d like to try the other ingredients especially the cumin to see how that tastes
Cumin is really great addition! It adds a bit more complexity. Have fun :)
I was thinking th Same thing - the hananero ratio to pineapple was a bit off. But I’ll give it a try both ways cause u never know!
How much sauce do you get from that?
@@braxtonvestal777 normally an entire quart jar
Thank you for posting. I really enjoy your channel This past weekend I binge watched so many of your videos and enjoyed them all. I will be making this in addition to a mango version very soon. .
I made this today, didn't have a fresh pineapple so I used a canned one, had to add more sugar, and put in a whole onion, but it tastes really good! I also added a bit of corn starch slurry because I like my sauces a little bit thicker but I can't wait to try it with some meat.
Nice tip about the alcohol.
Same idea, but mine has the ratio of peppers and pineapple inverted.
I make it in quarter fermenting jars, use a 4%-by-weight (including the water) brine, about 30 habaneros destemmed, split, flattened, and thoroughly pressed into the jar, and about 4oz of ripe pineapple. I also add a few smashed gloves of garlic.
The ferment runs about 4 weeks before I drain off (but retain) most of the brine, obscenely blend the remains adding brine as/if needed to the proper thickness,, then simmer about 10 minutes at a gentle rate to kill the ferment. If needed, adjust below 3.4 pH via added vinegar to ensure it is shelf stable, then bottle while still hot. The identical recipe made with almost any hot pepper works, and it is absolutely amazing. I've done it with a half dozen different kinds of habaneros, jalapenos, scotch bonnets, etc. The pineapple adds a depth that is just fantastic, and I swear to God it will change your life. Try it. If I can do it, anyone can.
Oh, I’m so looking forward to making this! Thank you.
Will definitely try this recipe. Than you for posting. Love your channel. Keep those videos coming.
Hope you enjoy, and thank you! 😊
I did almost identical hotsauce 2 years ago whit satsumas and hot lemon aswell, was rly good❤
that looks so good. i would use it but im not gonna make it. love fruity heat.
Looks like a smashing sauce.
THANK YOU for recipes! It helps with everything you recommend to grow!
I’ll try this come august! Did a red jalapeño with cilantro last year that we all LOVED in so many things!
Stunning colour definitely adding this to hot sauce list
nice! I just got my first batch of ripe habaneros from the garden and so looking forward to making this hot sauce!
Very beautiful. Great stuff here for certain.
That's a must try!! Looks fantastic!!
Im enjoying this video while working on a 2 plant batch of 400 habs... the 400 to 2 pinapples ratio feels really spicy atm.
add some xantham gum to keep from separating
How much?
Beautiful, thanks you upgrade your recipies
Great recipe i would toast spices before
this recipes is also done in mexico for our tacos alpastor... those who recommended it may have been Mexican lol
Looks yummy, thanks for sharing!
🇹🇹🇹🇹🇹🇹 TRINIDAD AND TOBAGO 🇹🇹🇹🇹🇹🇹 IN THE HOUSE... NEW SUBBY HERE... LOVE YOU GUYS ...GREAT CONTENT... YOU ALL KNOW WE HAVE THE HOTTEST PEPPER IN THE WORLD 😅😮
Welcome!!
Can't wait for my habaneros to ripen. I do pineable habanero salsa all the time but this year I'm going to go for hot sauce. I'd suggest blooming your cumin by toasting it first, it takes on a much deeper flavor profile when you do.
Good Job! Thx!
Thanks!
I wonder if you can taste the habanero peppers with only 3 peppers in the bottle
awesome recipe!! cant wait to make this!!
You are so very lucky that you can make hot sauce,my English relatives do nothing but complain when it comes to things being spicy and refuse to eat anything with the slightest hint of being hot and the conversation does not end about all the complaints they will find.
Bummer! Best to just keep the heat for yourself 😁
@@PepperGeek I have a small $2 bottle of crushed red peppers and wondering if I planted them would the seeds take root,looks like a lot of partial seeds but could be a few starters in there.
I love it, please stop using suger tho use honey instead it wil give a better flavour and is better for your health ❤
Looks really delicious!! 😊
Awesome Luv this
I tried to make enough to share with people. most were timid about the word "habanero". So I am going to make a Jalapeno sauce today.
THANKS SO MUCH! Your videos helped a lot because me and my family might make a hot sauce company!🎉❤❤😂😂🎉🎉😅😅😊😊🎉🎉🎉🎉🎉🎉🎉🎉😮😮
Need a shelf stable one
The most replayed part is the glass shattering lmaoo I'd be LIVID!
Hahaha the pineapple on pizza comment had me laughing so hard lol 😂 on a side note I’ll be making this for sure this summer thanks for the recipe!
Waiting for the unedited version of this video where we finally get to hear a Pepper Geek F-bomb after that crash occurred. 😅
😂 poor dog ran over to check out/lick up some of the mess
This one was soooo good
Smoking prior to fermenting adds a whole other level of flavor that will make the difference between a good hot sauce and a competition hot sauce. It also begins to break down the plant cell walls which are solid, unlike animal cells, which are permeable, which is why it takes so much longer to break down interstitial tissues. But pineapple breaks meat down rapidly. 6th grade science, just applied to professional aspects.
Perfect I would love to see recipe habanero - pineapple - mango - desiccated coconut and apple cider vinegar instead white one :) Also would you be able to show some recipe using habanero puree instead of fresh peppers.
I make a very similar hot sauce, but I also add ripe mango and a little tequila….because why not? 😂 Another good video and I’m dying to get my pepper plants outside and let them stretch their legs! (Zone 7a)
Cheers
Love the addition of the mango!!
I add a shot of peach crown royal lol
I did something like this but I put the pineapple in the bbq first. Much better
I did not have a great pepper harvest last season and my Habenero plants made the least amount of progress. I would like to try again and see what happens.
If I was making a fermented version of this, would I ferment the onions, habenero and pineapple together?
Yes
Can you sub reapers for the habaneros? Would you change anything?
how do you sanitize your bottles and about how long will this last in the fridge?
this recipe looks great! Is it possible to make a lot of hot sauce and then sterilize it to keep some in the cupboard?
helpful. (liked, subscribed).
Thanks for the sub!
Did something break
Have you done any kind of home smoked Chipotle sauce?
Super excited to try this thanks for the content. Will this thicken up?
If you want a thicker sauce, use a little bit less water when simmering the veggies. (Or, simmer a bit longer). You could also add the vinegar in batches until it gets to your desired consistency . We like it on the thinner side but everyone is different!
You can also add a small amount of xanthan gum when you blend it all up.... changes the consistency considerably with as little as 1/8 of a tsp, and it also works wonders to keep the sauce from separating in the fridge.
Awesome thank you.
Lol, love the video.
Do you have to boil it?
Just took my hot sauce out of water bath and there is what looks like black oil ring at the top. Thoughts?
Hey i got a question, some of my pepper plants new branches get brown and die off. This also happens to the flowers. I thought it is blossom end rot but im not sure. Has anybody had the same problem and knows what to do? It could also be a fungi i guess..?
What about something like Splenda or Stevia instead of sugar? Has anyone tried that with a similar recipe?
You can definitely make the appropriate substitution with a sugar alternative
@@PepperGeek I guess that it doesn’t matter as much with a recipe that has this much fruit though…
Can you use any hot pepper?
Technically, but the habanero flavor definitely plays well with the fruity pineapple
Do you think this would work with tinned pineapple, or is it better use fresh ones.
Fresh is always better but yes canned will work just the same but with higher acidity, lower ph
How high is the heat level, does it have a good burn, could i use 3 peppers for more of a burn
It is a pretty good burn with 3 habaneros like we used, especially leaving the innards. You can scale up to 4-5+ if you want it extra hot!
@@PepperGeek thanks i might take it up to 4 but if the burn isn't enough then 5
This looks to be a good recipe tho adding sugar is definitely not needed to create depth of flavour as there is plenty of sugars from the pineapple.
2:50 what went CRASH?
Pull out one of the stems. If it comes out easy, it’s ripe.
Would this be a mild heat level?
It really comes down to the peppers you’re using. We find this hot sauce to be pretty spicy. You can remove the pith/seeds for a more mild heat level as well.
No sugar is needed to balance. If it's to acidic you need to add a different pepper of your choice to the Habanero for the wright balance with a few table spoons of grapefruit juice. I personally not a fan of such salsa mixed with citrus, but it's go good with the foods you mentioned.
grilling definitely not steam pepper, Garlic Shallots or onion along with Galanga (some call it Thai gingers ) Cilantro roots, salt ,lime juice ,
is it table salt or kosher salt?
Use kosher in all hot sauce recipes
Man.... i have some habanero but just ate all my pineapples haha
yolo
looks more like a drink then a sauce... its waaaaaay torunny to be a sauce xD
Habanero flavoured pineapple-sauce?
I taught it was orange juice ..until it burn...hehehe
HI. DOES THIS HAVE ENOUGH VINEGAR IN IT TO LEAVE THE BOTTLE ON THE SHELF IF YOU SHRINK WRAP THE CAP
what if you just want a hint of pineapple
I just tried to make a pineapple habanero hot sauce and no matter how much pineapple I put in I still don't taste it
No blenders were harmed during filming? 😂
What broke ? ❤
Just dropped some utensils 😂😂😂
@@PepperGeek thanks, was wondering
Seems like more of a spicy pineapple juice than a hot sauce lmao. Just 3 habaneros?
Can you can this I have a bunch of habernos
One bottle less
Note - I tried fermenting hot peppers and: Not again
Pineapple on PIZZA - HAVE YOU LOST YOUR MIND ! ........
Pineapple + Feta + Hotsauce
@@PepperGeek lol....
how do you know if a pineapple is ripe?
I dunno but she makes my pineapple ripe.
Essentially it should not look green on the outside all around. It should start to have some brown on jt. There is are few different ways but that is the main way.
@@RobNorton thanks!
Yellowing color is a good sign. Also smell the bottom, it should smell sweet and delicious!
Make sure to wash your hands well or wear gloves when working with habaneros. You will def feel it if you rub your eyes if you haven't done so... Hard tear filled lesson learned! 😂
Way too much vinegar. Almost cant eat it.
There’s no pepper in here! This is pineapple sauce!
The smash was clearly fake
😂 Yes! We put an exaggerated comical smash in a lot of our videos when we drop or throw something. This one was maybe a bit too loud though 😂
Looks like pineapple sauce with a tiny bit of habanero 🙄
hmmm, can I make a suggestion? perhaps take everything except the lime the habanero peppers and the pineapple and make it into a chili oil you can cut back on the chili or perhaps go for something with more flavor than heat I've been on a chili oil bender lately I've been adding it to everything I try cooking to see how it comes out I can honestly see chili oil being very good when making a sauce for wings I've yet to try it myself but soon I hope.
either way I bet this sauce is pretty good!
It’s even better if it’s fermented for 30-60 days.
Yummy. The sauce sounds nice also.
Nobody is gonna mention the obvious ?? You look hot with the long hair… ✌🏻