Pineapple Habanero Hot Sauce
Sauces & Garnishes
Ingredients
Fermented peppers:
- 1 lb habanero peppers, sliced lengthwise
- 5 cups filtered water
- 5 tsp sea salt
Hot sauce:
- Fermented peppers from first step
- Brine from first step (add as needed)
- 2 cups pineapple, chopped
- 1 handful cilantro leaves, rinsed
- Juice from 1 lime
- 1 cup white vinegar
Directions
Fermented peppers:
1. Heat water and stir in sea salt until dissolved. Let cool to room temperature.
2. Add sliced peppers to a mason jar, removing seeds to lower heat if desired. Pour brine over the peppers and use a weight or plastic bag filled with water to ensure the peppers are completely submerged. If more brine is needed, repeat step 1, using the ratio of 1 tsp salt per 1 cup of water.
3. Leave jar in a cool, dark place for 5-7 days.
Hot sauce:
1. Strain peppers from brine, and save the brine in a bowl.
2. In a blender, add the peppers, pineapple, cilantro leaves, lime juice, vinegar, and blend. Slowly add in brine while blending until desired texture is reached.
3. Add to a pot and simmer over low heat for 15 minutes. Let cool and strain, and pour into bottles. Sauce will last a month or two in the fridge.