Time: 1 hour
Yield: Approximately 4 cups
Did anyone grow habanero peppers in their garden and then not know what to do with them because they are so spicy? Oh, that would be me! I yielded some many beautiful, yellow habanero peppers, however I was unsure of how to use them because the spice was too much for my family. So, I decided to make a hot sauce. This way, the people in my family that love spice can use it, while the others abstain. This recipe also made enough for me to share with my father and brother-in-law; both of whom love spice!
This recipe is very versatile. You can use different ingredients based on your preference. For example, if you are not a big ginger fan, you can just leave it out. You can use other fruits other than pineapple. You can also substitute some of the habanero peppers with bell peppers to bring down the spice level. Play around and have fun with it!
- 10 Habanero Peppers, seeded and halved. WEAR GLOVES!
- 6-8 garlic cloves
- 2 carrots
- 3 ounces of fresh ginger
- 2 limes, juiced
- 1 ½ teaspoons salt
- 12 ounces of pineapple, canned or fresh
- 1 tablespoon honey
- 3 cups water
- ¼ cup white vinegar
- 1 teaspoon xanthan gum for thickening
- Preheat oven to 425 degrees
- Slice your habanero peppers in half and remove the seeds and ribs. Wear gloves while doing this and be sure not to touch your face. Feel free to substitute some habanero with bell peppers to decrease the spice level.
- Place the peppers cut side down on a parchment lined baking sheet. Spray lightly with olive oil or cooking spray to avoid quick browning.
- Bake for 10 minutes until the skin starts to blister.
- While baking, roughly peel and chop ginger, garlic and carrots
- Juice your limes
- Cut your pineapple into small 1” pieces.
- Once the peppers are done cooking, place all ingredients into a pot
- Bring to a boil and then simmer the mixture for about 25 minutes until everything is softened.
- Allow the sauce to cool a bit and then use an immersion blender or regular blender to puree the sauce.
- Use a strainer to collect just the sauce and discard the large chunks of leftover sauce.
- Bottle the sauce and keep refrigerated. Will stay fresh for about 2 weeks.
- Enjoy on any food that needs a “kick,” such as salsa, chili, eggs, chicken and salads.