Spicy, fresh pineapple habanero sauce with garlic, onion, carrot and apple cider vinegar. This sauce is a bit thicker than traditional hot sauces – feel free to shake it up before using and spoon it on!
PREPARATION TIME:
Ingredients:
2 habanero peppers top stems removed
3 ounces yellow onion about ¼ of a large onion
2 cloves fresh garlic
1 carrot peeled, small to medium
½ cup chopped pineapple
½ cup pineapple juice
½ cup apple cider vinegar
1 teaspoon kosher salt
Instructions:
Notes:
I recommend using gloves while handling habanero peppers. Be sure to wash your handles thoroughly and be cautious touching your face afterward.
If you try this sauce and love the flavor but it’s way too spicy, try using 1 habanero or devein (remove the white inner membrane and seeds) before blending.
This sauce is thicker than a typical hot sauce. You can strain a bit of the pulp if it is too thick for you.
I prefer to use 2-3 tablespoons of the sauce more like a chutney or salsa on top of a dish.
This sauce can vary significantly in heat levels depending on the habaneros you purchase. If you’d like, try one pepper first and then add a second if you feel it needs more heat.
This sauce is incredibly versatile: try on breakfasts like eggs and bacon, on proteins like chicken, steak, tofu or beans, on nachos, on salads, sandwiches or on roasted vegetables.
I do not recommend using this sauce as a marinade as it denatures the proteins (changes the texture) of meats.
Eat within in two weeks for proper food safety.
Feel free to adjust the serving in the above recipe if 16 ounces will be too much (or too little!) for two weeks.
