Place in a hot water bath for 10 minutes. REPLY: Dan, not at all. The flavor and color will be different, but it will still be good. This was not the case for this recipe. Oops! I couldn't get habanero's so used Scotch Bonnets and used organic apple cider vinegar instead, my face is currently pulsating lol. Grill pineapple on medium heat for 4 minutes on each side. It's easy and fun. Scarcely anyone that tried it could believe it was my first try! It's on the vinegary side, which works for me for many things. switched out the Ghost for the Carolina Reaper, doubled the volume of all ingredients and added 25 chillies.super hot and delicious! We labeled the jar with the date it was made but it only lasted a few weeks because we literally put it on everything. Super happy you enjoyed it. Yield was about 27 ounces split into 9 3 ounce jars. Hi. Great sauce and a flexible one as well. Will these be ok to use and how many would I use. Mike mentioned using this in your Bloody Mary, but give a dash into your beer. Making this as we speak - dropped the cilantro and added 5 cloves of garlic and half an onion, and subbed in apple cider vinegar. here for the bottles http://www.leeners.com/condiments-bottling.html
Comment * document.getElementById("comment").setAttribute( "id", "aaca723761179ff8487cb869d1326081" );document.getElementById("e198c1349a").setAttribute( "id", "comment" ); Is it just me or would saving that pulp to add to a salsa (maybe along with some fresh pineapple chunks) be pretty amazing with tortilla chips?
Thanks for the great recipe! Let me know how it goes for you. Unfortunately, fresh habanero peppers are not easily available where I live. Steve, no, this is definitely a very vinegar forward hot sauce, like Tabasco. Use gloves fool! I love it. Bridal Shower ideas and I used my food processor for this. Is there a desired temperature to cool to after simmering? I have not been disappointed with any of your recipes yet! Or, strain and add a bit of the pulp back in to your desired consistency. : Saut garlic in coated saucepan. A hot sauce with high vinegar content will last years in general, though. I put in in my glass sanitized hot sauce bottle and put in the fridge. Also, if you really want to heat it up, toss in something like a ghost pepper or 7 Pot pepper. Core pineapple and cut into 1-2 inch cubes. We cut up one pineapple and it gave us about 4 cups worth, so you can definitely make two batches of this recipe with a single pineapple. I had no cilantro so I used parsley and the some of the tops from the green onion. So far so good!
Today was hot sauce day, so I tried three of your recipes. It was hot! maybe more vinegar? 1st time hot sauce maker. You can thin it out a bit with a bit more vinegar to your own textural preference. You'd need about 2 tablespoons.
If you don't like it that hot try orange ones. Kristi, I would just add a habanero for some heat if you'd like. My recipes are different. Lets get cooking!
I also froze the pulp from the batch I strained to use in a marinade or salsa later on. -- Mike from Chili Pepper Madness. To be honest, it's great on just about anything that can take the level of heat with the touch of sweet. Learn more about the process to create a cookbook -- or Do you know why that may have happened? That's going to be some awesome hot sauce! I used white wine vinegar as this is the type vinegar I use in my Mango Habanero and Raspberry Habanero jelly. Awesome, James! Thanks so much, Gary! Can you use other fruits besides pineapple? Remove stems. I've used all kinds of fruit in my sauces for over 40 years but never tried using pineapple. Is there an alternative to the "vinegar" flavor in it? The texture is still fairly "mushy" rather than hot saucey, if that makes sense. I appreciate it. REPLY: Jacque, sauces do tend to mellow, though it is odd after only a day. -- Mike from Chili Pepper Madness. //-->. Very good recipe and easy to make! Check out moreHot Sauce Recipesor learn more about How to Make Hot Sauce. Nick, this should last easily several months in the fridge or longer in the fridge, depending on the pH. My habernero's are not ready can I use jalapeo instead?? Gloves are a must when preparing the ghost chili's. It's a great way to make sauce or salsa. Thanks Mike, I can't believe I just found your website. -- Mike from Chili Pepper Madness. I hope this helps! I just started making hot sauces last year, and this is my favorite so far. Can't wait to figure it out. Thanks, Lillian! I love it with the plums! All rights are retained by the contributor. Thanks for sharing this recipe! Thank you so much for teaching me the art of hot sauce! I think that would be good. This recipe was my first attempt at hot sauce after a friend gifted me a bunch of habaneros. After you cook the sauce and put in a gallon jug for 2-3 weeks then bottle it in woozy bottles does it need to be refrigerated, I make hot sauce and never refrigerate it so I was wondering about this particular recipe.
Let me know how it turns out for you. If I can give you 20/10 I will. REPLY: Matt, absolutely. Be sure to check out all of the comments below. I sealed mine by boiling the bottle in hot water. Thanks for the recipe. What would happen if I roasted the habaneros and pineapple first. Keep refrigerated. Big squeeze bottle for us, then we'll parcel the rest out (maybe). Fruit sauces don't last quite as long, but in the refrigerator, properly sealed, it should last several months easily. RECIPES. We cut the pineapple into cubes and grilled it on our cast iron pan for a few minutes on each side. It's a vibrant and flavorful hot sauce recipe, ready and willing to go where your taste buds want to take you. rimmer loaf brunch All added into the pot, I have to bring this to the outside burners, my kids are weak. I'm going to try this recipe later this week. ALL. The list includes: Habanero peppers, pineapple, cilantro, lime juice, white vinegar and salt. Take all those carrots, wash, peel and shred them. I can't seem to find a clear answer on the internet about if there is a difference. This is the best pineapple hot sauce I've ever tried. Perfect, Kris! Check out these recipes: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/honey-roasted-hot-pepper-hot-sauce/
Also, replaced part of white vinegar with homemade red wine vinegar.. Greetings from Russia. Not as sweet as I expected with so much pineapple. I do wish I had a higher proportion of carrots. Check here for bottling the sauce I actually make mango chutney pepper sause to sell in my country. Im always appreciative of simple recipes like yours. Then we threw it in the blender, added our chopped habaneros, garlic, cilantro, lime, and of course vinegar, and youre done. Thanks again! REPLY: Ron, yes, you can, though it won't last as long. You can always adjust vinegar to taste. Yeah, gloves will be helpful for sure from the burning. We finally tried it with some pineapples and garlic and it turned out delicious. Yep, ACV is usually a good substitute. *Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. Is this a typo in the recipe?
It's all about the acidity. I have to try this soooonnnn!!! Donnie, do you mean black pepper? Michael Hultquist - Chili Pepper Madness says, Hi, Beorn. I made this and used scotch bonnet and one ghost pepper. Thanks. Bad idea! . I've cooked it with yellow habaneros from my greenhouse. SPICY. Let me know how it turns out for you! Fresh isnt always sweet. Or, SECOND, add a bit of the strained pulp back into the sauce before you bottle it. -- Mike from Chili Pepper Madness. Glad to hear it! Enjoy the sauce, and the chicken! Lime juice? Besides using it on rice and other stuff lol I am making another batch today and this time I am using a fresh pineapple to see the difference. Super yummy, even better after a week or two for the ingredients to truly meld together.
I do too, so I wanted to do something about it. Thanks! I appreciate your comments. Super happy you liked it. . The best use for me so far has been as a glaze/sauce at the last 15-30 minutes of cooking on jerk-rubbed smoked chicken drumsticks and pork chops. I used a lot of ripe red habaneros from my garden (4 handfuls), 2 fresh pineapples from cuba, a handful of fresh ginger, and frsh chopped garlic, a few teaspoons of ground cucuma, a yellow onion, a fresh yellow bell pepper, a fair amount of sea salt, 2 cups of organic apple cider vinegar, 1 large fresh lemon juiced and enough purified water to slowly cook the brew down for a half hour. I have some jerk chicken marinating so I think this will be a perfect marriage. I added 2 teaspoon of the pulp back to the strained liquid. Dash it over chicken tacos or a fish fillet, over pork shoulder or sliced pork loin or pretty much any pork. I added a cup or two of the brine, 2 tablespoons of brown sugar, and 6 tablespoons of olive oil which I toasted 6 cloves of thinly sliced garlic in.
I'm going to have some Carolina Reapers this summer, and I'm looking for a sweeter sauce recipe for them. How much pepper powder do you recommend for a 12 oz. Thanks so much, Iandra! They're definitely just ornamental but worked out perfectly. What was your method? I haven't tasted it yetstill cooling off. Sometimes the crusting at the top can foment growth, so be sure to keep the top of the bottle clean. I made them to give to my side of the wedding party as invitations for my wedding in June. Yes, there is definitely some heat here. here for the bottles http://www.leeners.com/condiments-bottling.html I put that in a food processer with the other ingredients and pureed the mixture. salad vegetable root roasted recipes jello recipe jellied vegetables myrecipes veg veggie gelatin veggies Let me know how it turns out for you. Glad you enjoy it! ):Swing Top Glass Bottles, 8.5 Ounce - Set of 4. Do you think it would be problematic to substitute the habaneros with the Reapers? I doubled the recipe (used 10 Habaneros) and I had a lot of 'pulp' leftover after straining so I put it in a container and am using is as a relish - it's delish! It's really your call.
Excited to try this! Would it relate to more heat? Remove from heat. This is so freaking good it's not even funny. So I made a very similar recipe, but Im not sure what to do with it all (other than fish tacos). A big hit with friends and family. It was fabulous!! I didn't have white vinegar and lime so I used apple vinegar and lemon and it became very nice nevertheless. We seriously LOVE when the garden starts producing. Leave a comment below and tag. Super happy you are enjoying the sauce. How long will this last in woozy bottles? Not a fan of cilantro. We use cookies on our websites for a number of purposes, including analytics and performance, functionality and advertising. I'm not a fan of ordering breakables from Amazon, but I found a decently priced 30 pack of "NiceBottles".
Press question mark to learn the rest of the keyboard shortcuts. I made it the second time last night and again doubled the volume of all ingredients, but wanted more heat so switched out the Ghost for the Carolina Reaper and added 25 of them into the mix. Its smelling wonderful!
Caribbean red habaneros from the garden, they're freaking hot! Use just the S.B. Pour into sterilized bottles or jars and seal. Search for more great recipes here from I saw you compared it to tabasco (which I hate) and am not a fan of what taste like vinegar based hot sauces. I filled 6 Woozy bottles with the fitments droppers. /* Cookbook Skyscraper */ -- Mike from Chili Pepper Madness. I made a post the other day with the sauce in them for example, but here's the actual product: NiceBottles - Hot Sauce Bottles. One question: Ive seen a number of hot sauce recipes that call for much longer Cook time. 137 Comments. You also use half the amount of chocolate habaneros and use other milder peppers to about the same weight for more body to the sauce. https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-chili-powders/. 200 degrees F is the target temp for hot packing, though since I keep mine refrigerated and use it rather quickly, I just cool it enough so it doesn't burn my hands when I bottle it up (holding the bottles). And also a little spicy. I went out looking for woozy bottles, couldn't find them anywhere, then stumbled upon these while in TJ Maxx. All items including the vinegar and sugar. Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. If needed blend again for a smooth sauce. Thomas, you could realistically double or triple the amount of habaneros in the recipe. My normal hot sauce is less fruity/sweet, so Im not as comfortable matching this with things I cook. So good, Von! I added a few cloves of garlic to great effect. We put this pineapple habanero hot sauce on everything: scrambled eggs, breakfast sandwiches, breakfast tacos, chicken fajitas, and Asian-style cabbage slaw. I followed the recipe pretty closely and my batch yielded 5 woozy bottles (I sampled half a bottle already just amazed that I made something so tasty!) Glad you are enjoying the site. LOL. Cookbooks are great for Leave it thicker. REPLY: Dawn, yes, you can use canned pineapple in this. I used scotch bonnet peppers (relatively same scoville) and they are beautiful! Next time I'll try to replace most of the white vinegar with milder one. All the ingredients in a brine and then blended? Anyway -- thanks in advance and thank You for another wonderful sauce recipe! Thanks, Frank! REPLY: Bryan, mango would be great here! Thanks so much, Kristi! Now I've got all kinds of ideas to create something else. This is fantastic!
Time to blend it all up using whatever you got. Well Im limited right now on what peppers I can get.
My wife and I grow our own hot peppers and weve always wanted to try to make our own habanero hot sauce. Learn more about the process to create a cookbook. If my Ph level is 3.5 how long is the shelf life? -- Mike from Chili Pepper Madness. That's GREAT, Bill! Made it with plums too, added a little suger to the pineapple sauce as my pineapple wasn't as sweet as liked. Bring to boil, reduce heat and simmer until the carrots are soft. Rudicously good! I am excited to try this recipe as my first attempt at making hot sauce, but I'm just a little confused. Excellent! -- Mike from Chili Pepper Madness. Used Scotch bonnets instead of Habanero's. This hot sauce exists for 2 very specific reasons. All rights reserved. Absolutely, make this with ghosts! Such a flavor punch, The recipe was simple and easy to follow. I took about a tablespoon of the pulp and swirled it back into the finished sauce, just for a bit of substance. google_ad_height = 600; I cooked and strained the sauce through a strainer and the rest is history as I will be making this sauce until they day I die. Dash it onto your veggies. There is a lot of division on this, Bob, particularly in the hot sauce making community. are you removing the seeds before adding the peppers? I then halved the rest of the ingredients and added some mango, came out very good. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder. That's 3 times hotter then the habanero! To cut the heat, some sugar and more vinegar could help, or you can try adding in more pineapple to dilute that heat. Let me know how it turns out for you. Add all ingredients to a food processor and process until smooth. Look at some of the other hot sauce recipes in our Hot Sauces section of the site. FIRST, just don't strain it. Ill definitely make this again!! your own personal family cookbook right now! When this recipe says 'White Vinegar' does that mean 'Distilled White Vinegar' or is that something else? I wonder will this work with ghost peppers as well? I added some ginger to it and is very happy with the result. I don't have a food processor what else could I use to make it? Thanks!! Let me know how it turns out. This said, I have 2 questions: Its still comes out really tasty but warm hot sauce can be kind of off putting. They are much hotter than the traditional orange habeneros. I didn't strain the sauce but blend until very smooth. -- Mike from Chili Pepper Madness.
1) The sauce is very spicy (the taste is amazing), if I wanted to tone down the heat just a bit what do you suggest I can add? I only have the chocolate habeneros. Will try the mango hot sauce asap. FIRST, the habanero peppers are POPPING in the garden. We can walk right outside and grab a few off the plants and get busy! I am a happy affiliate. Thanks, Scot. Sounds delicious. Make your own hot sauce at home with this quick and easy recipe that incorporates spicy habanero peppers, sweet pineapple and cilantro. Thank you!! G'day Mike, love your website and I really want to try this recipe. -- Mike from Chili Pepper Madness.
After straining the sauce, I added about half of the pulp back in to thicken it up and it was just the way I like it! -- Mike from Chili Pepper Madness. recipe? REPLY: Ann, yes, you can, as long as you follow proper canning procedures. Serious Sweet Pain! -- Mike from Chili Pepper Madness. If you want a chunkier hot sauce, skip the straining. Absolutely! -- Mike from Chili Pepper Madness. It's much hotter than I expected, but pleasantly so as I thought it would be too mild.
Enjoy! I have made this sauce twice. It may have to be removed for easier pouring. Right after I made it, the taste was great - a lot of heat with the flavor of pineapple- really delish. Ok, ours was super spicy, so Ive modified the recipe to use less habaneros. Once the garlic starts to give off its aroma, add the onion, carrots, and water. Absolutely. Seriously! It may have helped that I did not use an overly ripe pineapple. I weighed it down with glass weights, used a silicone lid to allow burping, and let it sit in my fermentation cabinet for 3 weeks. Roughly chop habaneros and cilantro.
Let me know how it turns out for you. Scotch Bonnets are GREAT for this! Easy, right? Awesome, Guy! Cheers my man? Great recipe! Excellent, Eric!
Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I like the little swirlies you get in the bottle. Discovery, Inc. or its subsidiaries and affiliates. It's about that consistency level, thin and "dashy". Gloves are a must when preparing the ghost chili's. We like it for our Bloody Marys. I love this one for sure. If you prefer a thicker hot sauce, you have a couple of options.
But everyone in the house is asking me why their eyes are burning. I used 12 carolina reapers i grew myself, they were quite small hence adding more. I love habaneros and pineapple, so this had to be the first sauce I tried. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. Or should i place in the fridge when not using? Jalapenos would be a nice sub. I would use a few grinds of the mill, or up to 1/2 teaspoon. Sauces made with fermented chili peppers will last even longer. Great with Scotch Bonnets for sure, James!! over 1,500,000 in our family cookbooks! Blend for 60-90 seconds. Start Let me know how it turns out for you. *drool*. The color was a little greener than this photo but thats not a problem for me. I wasn't sure if it would strain but the mash kind of clumps together well even in a normal strainer. REPLY: Marcia, yes, you can sub in chocolate habaneros.
I can easily get habaneros and I was was thinking of still using the 6 peppers and seed and de vein half of them and the other half keep them whole and just remove the stems. You'll get the receipe first thing. Oh that looks great, love the addition of cardamom, great idea. Nice! Fruit-based hot sauces don't tend to last as long. You can use other vinegars if you'd like, such as apple cider vinegar. Lori, yes, but be sure to check the pH for longer keeping. Aside from drizzling it over anything you please, here's a post I did aboutHow to Cook with Hot Sauce. Check here for bottling the sauce I have used canned pineappled, fresh parsley instead cilantro, but added 1/2 teaspoon of ground coriander/cilantro seeds. I hope you enjoy it! Give it a try and let me know how it turns out for you. This is soooo good! Next time you can adjust to your own personal tastes. It is best at 3.5 or below for home preserving. Can't wait to see how this tastes in a few days.
I've made hot sauce before with fermentation, and never realized making hot sauce could be so simple and delicious as this version. Glad you enjoyed it. If you like the smaller bottles that most hot sauce makers use, here's another link:Hot Sauce Bottles, 5 Oz - 24 Pack.
Love your Blog ! Your wife may like it hot in the bedroom but not like that! Let me know if this helps, and how it goes. I roasted the Habeneros and then just threw everything together on the stove and used an immersion blender. I've made several with other fruits. If the sauce is properly acidic, it will last a while in the refrigerator. Gorgeous color and love your jars! -- Mike H. Categories: Habanero Recipes Tags: Chili Pepper Madness, chili pepper recipe, habanero pepper, hot sauce recipe, video recipe, Your email address will not be published. Thank you for posting such an easy and flavorful recipe, and explaining the process so well! I used scotch bonnet peppers! Get yourself a ph meter from Thermoworks today. Just keep a lid on it. Required fields are marked *. if i wanted to make it hotter how many peppers would you suggest if i didnt want to remove the seeds and vein of the peppers. It is possible the fridge cooling made a difference, though it's probably just a blending of the overall ingredients.
If you are like us, you enjoy a bit of spice and kick to your Bloody Mary drinks, and this, my friends, is the solution.
Thanks for the great recipe! Let me know how it goes for you. Unfortunately, fresh habanero peppers are not easily available where I live. Steve, no, this is definitely a very vinegar forward hot sauce, like Tabasco. Use gloves fool! I love it. Bridal Shower ideas and I used my food processor for this. Is there a desired temperature to cool to after simmering? I have not been disappointed with any of your recipes yet! Or, strain and add a bit of the pulp back in to your desired consistency. : Saut garlic in coated saucepan. A hot sauce with high vinegar content will last years in general, though. I put in in my glass sanitized hot sauce bottle and put in the fridge. Also, if you really want to heat it up, toss in something like a ghost pepper or 7 Pot pepper. Core pineapple and cut into 1-2 inch cubes. We cut up one pineapple and it gave us about 4 cups worth, so you can definitely make two batches of this recipe with a single pineapple. I had no cilantro so I used parsley and the some of the tops from the green onion. So far so good!
Today was hot sauce day, so I tried three of your recipes. It was hot! maybe more vinegar? 1st time hot sauce maker. You can thin it out a bit with a bit more vinegar to your own textural preference. You'd need about 2 tablespoons.
If you don't like it that hot try orange ones. Kristi, I would just add a habanero for some heat if you'd like. My recipes are different. Lets get cooking!
I also froze the pulp from the batch I strained to use in a marinade or salsa later on. -- Mike from Chili Pepper Madness. To be honest, it's great on just about anything that can take the level of heat with the touch of sweet. Learn more about the process to create a cookbook -- or Do you know why that may have happened? That's going to be some awesome hot sauce! I used white wine vinegar as this is the type vinegar I use in my Mango Habanero and Raspberry Habanero jelly. Awesome, James! Thanks so much, Gary! Can you use other fruits besides pineapple? Remove stems. I've used all kinds of fruit in my sauces for over 40 years but never tried using pineapple. Is there an alternative to the "vinegar" flavor in it? The texture is still fairly "mushy" rather than hot saucey, if that makes sense. I appreciate it. REPLY: Jacque, sauces do tend to mellow, though it is odd after only a day. -- Mike from Chili Pepper Madness. //-->. Very good recipe and easy to make! Check out moreHot Sauce Recipesor learn more about How to Make Hot Sauce. Nick, this should last easily several months in the fridge or longer in the fridge, depending on the pH. My habernero's are not ready can I use jalapeo instead?? Gloves are a must when preparing the ghost chili's. It's a great way to make sauce or salsa. Thanks Mike, I can't believe I just found your website. -- Mike from Chili Pepper Madness. I hope this helps! I just started making hot sauces last year, and this is my favorite so far. Can't wait to figure it out. Thanks, Lillian! I love it with the plums! All rights are retained by the contributor. Thanks for sharing this recipe! Thank you so much for teaching me the art of hot sauce! I think that would be good. This recipe was my first attempt at hot sauce after a friend gifted me a bunch of habaneros. After you cook the sauce and put in a gallon jug for 2-3 weeks then bottle it in woozy bottles does it need to be refrigerated, I make hot sauce and never refrigerate it so I was wondering about this particular recipe.
Let me know how it turns out for you. If I can give you 20/10 I will. REPLY: Matt, absolutely. Be sure to check out all of the comments below. I sealed mine by boiling the bottle in hot water. Thanks for the recipe. What would happen if I roasted the habaneros and pineapple first. Keep refrigerated. Big squeeze bottle for us, then we'll parcel the rest out (maybe). Fruit sauces don't last quite as long, but in the refrigerator, properly sealed, it should last several months easily. RECIPES. We cut the pineapple into cubes and grilled it on our cast iron pan for a few minutes on each side. It's a vibrant and flavorful hot sauce recipe, ready and willing to go where your taste buds want to take you. rimmer loaf brunch All added into the pot, I have to bring this to the outside burners, my kids are weak. I'm going to try this recipe later this week. ALL. The list includes: Habanero peppers, pineapple, cilantro, lime juice, white vinegar and salt. Take all those carrots, wash, peel and shred them. I can't seem to find a clear answer on the internet about if there is a difference. This is the best pineapple hot sauce I've ever tried. Perfect, Kris! Check out these recipes: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/honey-roasted-hot-pepper-hot-sauce/
Also, replaced part of white vinegar with homemade red wine vinegar.. Greetings from Russia. Not as sweet as I expected with so much pineapple. I do wish I had a higher proportion of carrots. Check here for bottling the sauce I actually make mango chutney pepper sause to sell in my country. Im always appreciative of simple recipes like yours. Then we threw it in the blender, added our chopped habaneros, garlic, cilantro, lime, and of course vinegar, and youre done. Thanks again! REPLY: Ron, yes, you can, though it won't last as long. You can always adjust vinegar to taste. Yeah, gloves will be helpful for sure from the burning. We finally tried it with some pineapples and garlic and it turned out delicious. Yep, ACV is usually a good substitute. *Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. Is this a typo in the recipe?
It's all about the acidity. I have to try this soooonnnn!!! Donnie, do you mean black pepper? Michael Hultquist - Chili Pepper Madness says, Hi, Beorn. I made this and used scotch bonnet and one ghost pepper. Thanks. Bad idea! . I've cooked it with yellow habaneros from my greenhouse. SPICY. Let me know how it turns out for you! Fresh isnt always sweet. Or, SECOND, add a bit of the strained pulp back into the sauce before you bottle it. -- Mike from Chili Pepper Madness. Glad to hear it! Enjoy the sauce, and the chicken! Lime juice? Besides using it on rice and other stuff lol I am making another batch today and this time I am using a fresh pineapple to see the difference. Super yummy, even better after a week or two for the ingredients to truly meld together.
I do too, so I wanted to do something about it. Thanks! I appreciate your comments. Super happy you liked it. . The best use for me so far has been as a glaze/sauce at the last 15-30 minutes of cooking on jerk-rubbed smoked chicken drumsticks and pork chops. I used a lot of ripe red habaneros from my garden (4 handfuls), 2 fresh pineapples from cuba, a handful of fresh ginger, and frsh chopped garlic, a few teaspoons of ground cucuma, a yellow onion, a fresh yellow bell pepper, a fair amount of sea salt, 2 cups of organic apple cider vinegar, 1 large fresh lemon juiced and enough purified water to slowly cook the brew down for a half hour. I have some jerk chicken marinating so I think this will be a perfect marriage. I added 2 teaspoon of the pulp back to the strained liquid. Dash it over chicken tacos or a fish fillet, over pork shoulder or sliced pork loin or pretty much any pork. I added a cup or two of the brine, 2 tablespoons of brown sugar, and 6 tablespoons of olive oil which I toasted 6 cloves of thinly sliced garlic in.
I'm going to have some Carolina Reapers this summer, and I'm looking for a sweeter sauce recipe for them. How much pepper powder do you recommend for a 12 oz. Thanks so much, Iandra! They're definitely just ornamental but worked out perfectly. What was your method? I haven't tasted it yetstill cooling off. Sometimes the crusting at the top can foment growth, so be sure to keep the top of the bottle clean. I made them to give to my side of the wedding party as invitations for my wedding in June. Yes, there is definitely some heat here. here for the bottles http://www.leeners.com/condiments-bottling.html I put that in a food processer with the other ingredients and pureed the mixture. salad vegetable root roasted recipes jello recipe jellied vegetables myrecipes veg veggie gelatin veggies Let me know how it turns out for you. Glad you enjoy it! ):Swing Top Glass Bottles, 8.5 Ounce - Set of 4. Do you think it would be problematic to substitute the habaneros with the Reapers? I doubled the recipe (used 10 Habaneros) and I had a lot of 'pulp' leftover after straining so I put it in a container and am using is as a relish - it's delish! It's really your call.
Excited to try this! Would it relate to more heat? Remove from heat. This is so freaking good it's not even funny. So I made a very similar recipe, but Im not sure what to do with it all (other than fish tacos). A big hit with friends and family. It was fabulous!! I didn't have white vinegar and lime so I used apple vinegar and lemon and it became very nice nevertheless. We seriously LOVE when the garden starts producing. Leave a comment below and tag. Super happy you are enjoying the sauce. How long will this last in woozy bottles? Not a fan of cilantro. We use cookies on our websites for a number of purposes, including analytics and performance, functionality and advertising. I'm not a fan of ordering breakables from Amazon, but I found a decently priced 30 pack of "NiceBottles". Press question mark to learn the rest of the keyboard shortcuts. I made it the second time last night and again doubled the volume of all ingredients, but wanted more heat so switched out the Ghost for the Carolina Reaper and added 25 of them into the mix. Its smelling wonderful!
Caribbean red habaneros from the garden, they're freaking hot! Use just the S.B. Pour into sterilized bottles or jars and seal. Search for more great recipes here from I saw you compared it to tabasco (which I hate) and am not a fan of what taste like vinegar based hot sauces. I filled 6 Woozy bottles with the fitments droppers. /* Cookbook Skyscraper */ -- Mike from Chili Pepper Madness. I made a post the other day with the sauce in them for example, but here's the actual product: NiceBottles - Hot Sauce Bottles. One question: Ive seen a number of hot sauce recipes that call for much longer Cook time. 137 Comments. You also use half the amount of chocolate habaneros and use other milder peppers to about the same weight for more body to the sauce. https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-chili-powders/. 200 degrees F is the target temp for hot packing, though since I keep mine refrigerated and use it rather quickly, I just cool it enough so it doesn't burn my hands when I bottle it up (holding the bottles). And also a little spicy. I went out looking for woozy bottles, couldn't find them anywhere, then stumbled upon these while in TJ Maxx. All items including the vinegar and sugar. Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. If needed blend again for a smooth sauce. Thomas, you could realistically double or triple the amount of habaneros in the recipe. My normal hot sauce is less fruity/sweet, so Im not as comfortable matching this with things I cook. So good, Von! I added a few cloves of garlic to great effect. We put this pineapple habanero hot sauce on everything: scrambled eggs, breakfast sandwiches, breakfast tacos, chicken fajitas, and Asian-style cabbage slaw. I followed the recipe pretty closely and my batch yielded 5 woozy bottles (I sampled half a bottle already just amazed that I made something so tasty!) Glad you are enjoying the site. LOL. Cookbooks are great for Leave it thicker. REPLY: Dawn, yes, you can use canned pineapple in this. I used scotch bonnet peppers (relatively same scoville) and they are beautiful! Next time I'll try to replace most of the white vinegar with milder one. All the ingredients in a brine and then blended? Anyway -- thanks in advance and thank You for another wonderful sauce recipe! Thanks, Frank! REPLY: Bryan, mango would be great here! Thanks so much, Kristi! Now I've got all kinds of ideas to create something else. This is fantastic!
Time to blend it all up using whatever you got. Well Im limited right now on what peppers I can get.
My wife and I grow our own hot peppers and weve always wanted to try to make our own habanero hot sauce. Learn more about the process to create a cookbook. If my Ph level is 3.5 how long is the shelf life? -- Mike from Chili Pepper Madness. That's GREAT, Bill! Made it with plums too, added a little suger to the pineapple sauce as my pineapple wasn't as sweet as liked. Bring to boil, reduce heat and simmer until the carrots are soft. Rudicously good! I am excited to try this recipe as my first attempt at making hot sauce, but I'm just a little confused. Excellent! -- Mike from Chili Pepper Madness. Used Scotch bonnets instead of Habanero's. This hot sauce exists for 2 very specific reasons. All rights reserved. Absolutely, make this with ghosts! Such a flavor punch, The recipe was simple and easy to follow. I took about a tablespoon of the pulp and swirled it back into the finished sauce, just for a bit of substance. google_ad_height = 600; I cooked and strained the sauce through a strainer and the rest is history as I will be making this sauce until they day I die. Dash it onto your veggies. There is a lot of division on this, Bob, particularly in the hot sauce making community. are you removing the seeds before adding the peppers? I then halved the rest of the ingredients and added some mango, came out very good. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder. That's 3 times hotter then the habanero! To cut the heat, some sugar and more vinegar could help, or you can try adding in more pineapple to dilute that heat. Let me know how it turns out for you. Add all ingredients to a food processor and process until smooth. Look at some of the other hot sauce recipes in our Hot Sauces section of the site. FIRST, just don't strain it. Ill definitely make this again!! your own personal family cookbook right now! When this recipe says 'White Vinegar' does that mean 'Distilled White Vinegar' or is that something else? I wonder will this work with ghost peppers as well? I added some ginger to it and is very happy with the result. I don't have a food processor what else could I use to make it? Thanks!! Let me know how it turns out. This said, I have 2 questions: Its still comes out really tasty but warm hot sauce can be kind of off putting. They are much hotter than the traditional orange habeneros. I didn't strain the sauce but blend until very smooth. -- Mike from Chili Pepper Madness.
1) The sauce is very spicy (the taste is amazing), if I wanted to tone down the heat just a bit what do you suggest I can add? I only have the chocolate habeneros. Will try the mango hot sauce asap. FIRST, the habanero peppers are POPPING in the garden. We can walk right outside and grab a few off the plants and get busy! I am a happy affiliate. Thanks, Scot. Sounds delicious. Make your own hot sauce at home with this quick and easy recipe that incorporates spicy habanero peppers, sweet pineapple and cilantro. Thank you!! G'day Mike, love your website and I really want to try this recipe. -- Mike from Chili Pepper Madness.
After straining the sauce, I added about half of the pulp back in to thicken it up and it was just the way I like it! -- Mike from Chili Pepper Madness. recipe? REPLY: Ann, yes, you can, as long as you follow proper canning procedures. Serious Sweet Pain! -- Mike from Chili Pepper Madness. If you want a chunkier hot sauce, skip the straining. Absolutely! -- Mike from Chili Pepper Madness. It's much hotter than I expected, but pleasantly so as I thought it would be too mild.
Enjoy! I have made this sauce twice. It may have to be removed for easier pouring. Right after I made it, the taste was great - a lot of heat with the flavor of pineapple- really delish. Ok, ours was super spicy, so Ive modified the recipe to use less habaneros. Once the garlic starts to give off its aroma, add the onion, carrots, and water. Absolutely. Seriously! It may have helped that I did not use an overly ripe pineapple. I weighed it down with glass weights, used a silicone lid to allow burping, and let it sit in my fermentation cabinet for 3 weeks. Roughly chop habaneros and cilantro.
Let me know how it turns out for you. Scotch Bonnets are GREAT for this! Easy, right? Awesome, Guy! Cheers my man? Great recipe! Excellent, Eric!
Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I like the little swirlies you get in the bottle. Discovery, Inc. or its subsidiaries and affiliates. It's about that consistency level, thin and "dashy". Gloves are a must when preparing the ghost chili's. We like it for our Bloody Marys. I love this one for sure. If you prefer a thicker hot sauce, you have a couple of options.
But everyone in the house is asking me why their eyes are burning. I used 12 carolina reapers i grew myself, they were quite small hence adding more. I love habaneros and pineapple, so this had to be the first sauce I tried. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. Or should i place in the fridge when not using? Jalapenos would be a nice sub. I would use a few grinds of the mill, or up to 1/2 teaspoon. Sauces made with fermented chili peppers will last even longer. Great with Scotch Bonnets for sure, James!! over 1,500,000 in our family cookbooks! Blend for 60-90 seconds. Start Let me know how it turns out for you. *drool*. The color was a little greener than this photo but thats not a problem for me. I wasn't sure if it would strain but the mash kind of clumps together well even in a normal strainer. REPLY: Marcia, yes, you can sub in chocolate habaneros.
I can easily get habaneros and I was was thinking of still using the 6 peppers and seed and de vein half of them and the other half keep them whole and just remove the stems. You'll get the receipe first thing. Oh that looks great, love the addition of cardamom, great idea. Nice! Fruit-based hot sauces don't tend to last as long. You can use other vinegars if you'd like, such as apple cider vinegar. Lori, yes, but be sure to check the pH for longer keeping. Aside from drizzling it over anything you please, here's a post I did aboutHow to Cook with Hot Sauce. Check here for bottling the sauce I have used canned pineappled, fresh parsley instead cilantro, but added 1/2 teaspoon of ground coriander/cilantro seeds. I hope you enjoy it! Give it a try and let me know how it turns out for you. This is soooo good! Next time you can adjust to your own personal tastes. It is best at 3.5 or below for home preserving. Can't wait to see how this tastes in a few days.
I've made hot sauce before with fermentation, and never realized making hot sauce could be so simple and delicious as this version. Glad you enjoyed it. If you like the smaller bottles that most hot sauce makers use, here's another link:Hot Sauce Bottles, 5 Oz - 24 Pack.
Love your Blog ! Your wife may like it hot in the bedroom but not like that! Let me know if this helps, and how it goes. I roasted the Habeneros and then just threw everything together on the stove and used an immersion blender. I've made several with other fruits. If the sauce is properly acidic, it will last a while in the refrigerator. Gorgeous color and love your jars! -- Mike H. Categories: Habanero Recipes Tags: Chili Pepper Madness, chili pepper recipe, habanero pepper, hot sauce recipe, video recipe, Your email address will not be published. Thank you for posting such an easy and flavorful recipe, and explaining the process so well! I used scotch bonnet peppers! Get yourself a ph meter from Thermoworks today. Just keep a lid on it. Required fields are marked *. if i wanted to make it hotter how many peppers would you suggest if i didnt want to remove the seeds and vein of the peppers. It is possible the fridge cooling made a difference, though it's probably just a blending of the overall ingredients.
If you are like us, you enjoy a bit of spice and kick to your Bloody Mary drinks, and this, my friends, is the solution.