Habanero and Pineapple Hot Sauce Recipe
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Ingredients:
1 tbsp. olive oil
1 whole pineapple, skinned and chopped
500 g. habanero peppers and/or Pimento de Neyde (about 1 lb)
1 large onion, diced medium
2 cloves garlic, smashed and chopped
¾ cup apple cider vinegar
½ cup honey
½ cup sugar
1 tbsp. paprika
1 tbsp. cumin seeds
2 tsp. black pepper
2 tsp. salt
1 tbsp. oregano
3 cups water
Important:
When handling hot peppers, wash your hands thoroughly afterward. Rinsing with lemon juice and re-washing works well. Wearing latex gloves is highly recommended, and be careful not to touch your face!
Instructions:
Prepare the peppers: Rinse the Pimento de Neyde and habanero peppers. Remove the stems.
Sauté: Heat the olive oil in a large pot over medium heat. Add the cumin seeds and let them toast lightly. Then, add the chopped pineapple and sauté for 5 minutes.
Add honey and peppers: Stir in the honey, Pimento de Neyde, and habanero peppers. Cook for another 3-4 minutes.
Combine ingredients: Add the apple cider vinegar, oregano, salt, black pepper, and water to the pot.
Simmer: Bring the mixture to a boil, then lower the heat and simmer for 20-30 minutes until the pineapple and peppers are soft.
Blend: Carefully transfer the mixture to a blender and blend until smooth. Be cautious of the hot steam.
Adjust consistency: If the sauce is too thick, you can add more water to reach the desired consistency. Return the sauce to the pot and simmer briefly before bottling.
Bottle: Pour the hot sauce into sterilized Woozy bottles or Mason jars. Store in the fridge.
