Pineapple Hot Sauce

Greetings friends,

Time for another recipe! I've made this hot sauce a few times, and after a few revisions, I think the result is incredibly delicious. We love pineapples in our household, and during the summer months we have access to Honeyglow Pineapples, which I exclusively recommend for this recipe.

Feel free to adjust the number of habaneros you use. I like my hot sauce pretty spicy but not blistering, so 15 peppers is a good number for my taste.

1 Honeyglow pineapple, cut into chunks

3-4 medium carrots, cut into half-rounds

1 sweet onion, diced

8-10 cloves garlic, minced

2 large limes, juiced

1.5 cups white vinegar

0.5 cups Tequila (whatever kind you like, but nothing too expensive please)

2 tsp salt

15 habanero peppers (halved and seeded)

1. In a deep pan or pot with some olive oil, sauté the carrots and onion until they begin to brown. Add the minced garlic and continue to sauté the mixture. This step is important to allow the Maillard reaction to progress to the point where the sugars caramelize and maximum flavor is achieved.

2. Add the pineapple, lime juice, vinegar, tequila, and salt to the pot and bring to a boil. While this mixture heats up, be sure to scrape the sides of the pot to deglaze any burnt/caked-on bits. Once boiling, reduce heat and let simmer for 10 minutes.

3. Add habanero peppers and simmer for an additional 5 minutes.

4. Pour mixture into a blender and blend until very smooth. Add back to the pot and bring to a boil once more.

5. Fill into sterilized bottles.

This batch is enough to completely fill 4 standard hot sauce bottles.

Thanks for reading,

Juju