Pineapple Chili Hot Sauce is a tropical, spicy twist on traditional hot sauce, perfect for adding a burst of flavor to all your favorite dishes!
Author:Amanda MacArthur
Ingredients
Scale
2 cups fresh pineapple, diced (about 1 medium pineapple)
1 cup white vinegar
1/2 cup water
5–6 red Fresno or Thai chilies, stems removed (adjust quantity based on heat preference)
1 habanero pepper, seeds removed for less heat (optional)
4 garlic cloves, peeled
1 small onion, roughly chopped
1 tablespoon honey or agave syrup (adjust to taste)
1 teaspoon salt (more to taste)
Juice of 1 lime
Instructions
Prepare the Ingredients: Start by dicing the pineapple into small chunks and roughly chopping the garlic and onion. Remove the stems from the chilies. If using habanero, you can remove the seeds for less heat, or keep them for a fiery kick.
Blend: In a blender or food processor, combine the diced pineapple, chilies, habanero (if using), garlic, and onion. Add the white vinegar and water, then blend until smooth. Be cautious when blending hot peppers—use a kitchen towel over the blender lid to avoid any splashing.
Simmer: Pour the blended mixture into a medium saucepan. Bring it to a simmer over medium heat. Reduce heat to low and let it simmer for about 15-20 minutes, stirring occasionally. This helps to meld the flavors and slightly thicken the sauce.
Sweeten and Season: After simmering, stir in the honey or agave syrup, salt, and lime juice. Taste and adjust sweetness or salt to your preference.
Strain (Optional): If you prefer a smoother sauce, pour the hot mixture through a fine mesh strainer into a clean bowl or jar, pressing the solids with a spoon. This step is optional if you like a chunkier texture.
Bottle and Store: Let the sauce cool slightly before transferring it to a glass bottle or jar. Store in the refrigerator for up to 3 months. The flavors will develop more over time, making it even better after a few days.
Notes
or Extra Heat: Add more habanero or swap in a couple of scotch bonnet peppers.
For Milder Sauce: Remove seeds from all the peppers and use only the milder red chilies.
Serving Suggestions: Drizzle over fish tacos, mix into a margarita for a spicy twist, or use as a glaze for grilled chicken.
