Recipe: Fermented Pineapple Habanero Hot Sauce - FarmSteady

June 5, 2019 FarmSteady

Recipe: Fermented Pineapple Habanero Hot Sauce

You could say that we like to live on the edge when it comes to spicy foods. The hotter, the better. But we don't like sacrificing flavor for heat when we're making hot sauce (we're not looking for a blind burn here), so we're always experimenting with recipes that give us complex flavors in addition to a satisfying kick of spice.

Habanero hot sauces are by far the hottest we make around here, but that doesn't mean their only virtue is their potent burn. Lacto-fermenting the peppers with pineapple knocks a bit (a bit,this is still a really hot sauce) of the edge off the chiles while adding an umami complexity. Sweet, tart pineapple and bell pepper temper the spice with a touch of tangy sweetness and really amp up the gorgeous golden hue of the habaneros. After fermenting everything together, blend it up with some white vinegar to thin out your sauce and add some bright acidity.

The result is a hot, tangy, deeply complex and shockingly orange hot sauce that will satisfy your high-heat craving. Put it on your tacos and anything else that needs a boost of heat! (And if you're looking for a milder recipe, check out our Fermented Jalapeño Hot Sauce.)

Recipe: Fermented Pineapple Habanero Hot Sauce

Rated 3.8 stars by 128 users

Category

Hot Sauce

Servings

128

Prep Time

20 minutes

Cook Time

0 minutes

Author:

FarmSteady

This vibrant hot sauce with pineapple and habanero is spicy, tangy, and deep. Fermenting your hot sauce gives it an umami depth and knocks just a bit of the edge off the chiles for a complex and bright hot sauce you’ll want to put on everything.

Image of Recipe: Fermented Pineapple Habanero Hot Sauce

Ingredients

Equipment

Fermented Hot Sauce Kit
Hot Sauce Bottles

Ingredients

1/2 pineapple, peeled, cored and sliced
15-20 habanero peppers, seeds and ribs removed
1 sweet bell pepper, chopped
1/2 onion, chopped
2 1/2 tablespoons salt
1 quart water
1-2 cups white vinegar, reserved

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Directions

Tip: habanero peppers are super hot, we strongly recommend wearing gloves while preparing this recipe.
Pack pineapple, peppers and onion into fermentation jar.

Image of Pack pineapple, peppers and onion into fermentation jar.

Combine salt and water, stir until salt is fully dissolved to make the brine.
Add fermentation weight and pour in brine to cover, pineapple, pepper and onion should be fully submerged. Questions about fermentation weights? Check out our Fermentation Weight Guide.
Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for 2-3 weeks at room temperature out of direct sunlight.
Add pineapple, pepper and onion to blender with 1 cup of the fermentation liquid. Blend until smooth and then add white vinegar to taste. Hot sauce will keep refrigerated for at least 2 months.

Image of Add pineapple, pepper and onion to blender with 1 cup...

Recipe Video

Filed in: fermentation, habaneros, hot sauce, lacto-fermentation, pineapple

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Comments

Jen - December 7, 2023
Has anyone tried canning this wonderful hot sauce. I would love to make big batches of this but don’t have space in the fridge.
Thanks for any advice!!

Gustav - December 7, 2023
Looks delicious would like more receipts for trying, thank you appreciate

Michael - March 22, 2023
Thankyou 😊

Jeremy - March 7, 2023
Great recipe, really enjoy the hot sauce. For a sweeter version with a nice sweet/hot balance I added some honey and 1tbsp of sugar. It made a huge difference for me!

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