It is not often that I find beautiful Habanero chillies that do not cost a bomb. Recently, when I found them at Namdhari’s, I had to grab a packet. I had a hunch the heat of the Habanero chillies would go beautifully with the tangy sweetness of pineapple – and that was how this Pineapple Hot Sauce came about. I was right. The sauce turned out to be a brilliant riot of flavours!
About Habanero Chillies
Habanero is a variety of chilli that is quite spicy, believed to be scores of times hotter than an jalapeno. The spiciness of Habanero chillies – also called Habanero peppers – might differ depending upon the place where they are grown. The ones I picked up from Namdhari’s were very hot!
Habanero chillies are green in colour, and they commonly turn red, yellow or orange as they ripen. Typically, these spicy chillies are quite small in size, only a few centimetres long.
These chillies have a lovely fruity flavour to it too which – along with the heat they possess – make them an ideal candidate for hot sauces.
A closer look at this Pineapple Hot Sauce
I’m a big fan of home-made sauces (like this tomato ketchup and this hot sauce made with Fresno chillies) and, I have to say, this Pineapple Hot Sauce is one of my favourites. It is a real beauty, literally bursting with flavour. Sweet and tangy and hot, it is just brilliant in sandwiches and wraps, burgers and pizza. It also makes for an amazing dip for nachos, chips, samosas, French fries and all sorts of fried goodies. You could even stir it into your mocktails and use it in salads.
As versatile and delicious as this Pineapple Hot Sauce is, it is very easy to make. It barely needs a few minutes!
White vinegar and sugar are the only two ‘unhealthy’ things I have used here, but in way less quantity than in commercial sauces. I have used very little salt here too, as opposed to that in commercially available sauces.
How to make Pineapple Hot Sauce
Here is how I made it.
Ingredients (makes about 1-1/2 cup):
- 2 cups of pineapple, chopped
- 6 habanero chillies
- 1 medium-sized onion, about 3/4 cup when sliced
- 6-7 cloves of garlic
- A 1-inch piece of ginger
- 1-1/2 teaspoon oil
- 1/2 teaspoon salt or to taste
- 1/4 cup white vinegar
- 4 tablespoons sugar
Method:
1. Remove the cores and thorns from the pineapple. Chop into medium-sized cubes. Keep ready.
2. Next, we will prep the other things that will go into the sauce. Remove the tops, seeds and fibres from the Habanero chillies, and chop them up. Peel the ginger and chop finely. Peel the onion and chop length-wise. Peel the garlic cloves. Keep everything ready.
3. Heat the oil in a heavy-bottomed pan. Add in the chopped onion, ginger and garlic. Turn the flame down to medium. Saute on medium flame for a minute.
4. At this stage, add the chopped pineapple and Habanero chillies to the pan. Cook on medium flame for 4-5 minutes or till the ingredients lose their raw texture. Switch off gas.
5. Allow the cooked ingredients to cool down completely.
6. Transfer the cooked ingredients to a mixer jar, when they have cooled down fully. Add in the salt, sugar and white vinegar.
7. Grind all the ingredients together to a smooth puree, without adding any water. Your Pineapple Hot Sauce is ready. Once done, transfer to a clean, dry, air-tight bottle and keep refrigerated.
Tips & Tricks
1. If you are not able to find Habanero chillies, you could substitute it with other varieties like Fresno or jalapenos. Remember to adjust the quantity of chillies you use, depending upon how hot they are.
2. For best results, use ripe but not over-ripe, sweet and juicy pineapple. Make sure all the cores and thorns are removed before you use them in making this sauce.
3. Adjust the amount of sugar you use depending on personal taste preferences.
4. I have used a mix of orange, red and yellow Habanero chillies here. The colour of your sauce will depend upon the chillies that you use.
5. Allow the cooked ingredients to cool down fully, before starting to grind them.
6. Store the Pineapple Hot Sauce in a clean, dry, air-tight bottle, refrigerated. Use a clean dry spoon only. This way, it lasts well over 2 months, but is best used within a month.
7. You can pass the sauce through a sieve to make it smooth, but that’s absolutely up to you. It’s not necessary. I didn’t do it.
8. I have removed the seeds and the fibres from the Habanero chillies here, to cut down on their spiciness. If you can handle very hot food, you can leave them in, by all means.
9. If you are not used to handling hot chillies, it would be advisable to wear a pair of gloves before doing so. Also, wash your hands thoroughly with soap and water after handling the Habaneros.
10. I have used regular refined oil here.
Did you like this recipe? Do tell me, in your comments!
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