How To Make Homemade Fermented Hot Sauce | Pineapple Habanero Hot Sauce Recipe

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: banana peppers

Jalapeños provide heat with less intensity, while banana peppers offer a milder flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is often less expensive.

Sanitize all equipment using the sanitized setting of a dishwasher.

Prepare the ingredients: cut the scotch bonnet and albino peppers in half, remove the stems, and take out some seeds.

Prepare the brine with a ratio of 1.25 to 1.5 teaspoons of kosher salt per cup of water and bring it to a boil until the salt dissolves.

Add the pineapple, carrots, peppers, and cinnamon stick to a large mason jar.

Once the brine is ready, allow it to cool down before adding it to the jar with the ingredients to avoid cooking them.

Ensure all ingredients are submerged in the brine; use a Ziploc bag filled with water to weigh them down if necessary.

Seal the jar with an airtight lid and fill the lid with water to allow gases to escape during fermentation.

Let the jar sit in a cool, dry place for about ten days, checking for any mold growth on top.

After ten days, check the fermentation; if the liquid is cloudy, that's normal, but ensure there's no green or white mold.

Toast garlic in oil until lightly browned to add flavor to the hot sauce.

Strain the liquid from the jar, keeping the liquid to blend with the ingredients.

Blend the ingredients in batches, adding the toasted garlic and some of the brine and oil until reaching the desired consistency.

Optionally, bring the blended hot sauce to a boil to stop the fermentation process before bottling.

Sanitize bottles and liquid in the dishwasher or in an oven at 220 degrees Fahrenheit for 15 minutes before bottling the hot sauce.

Taste the hot sauce and adjust flavors if necessary, adding Aleppo pepper chili flake and black pepper as desired.

Cooking Techniques

Equipment Needed

Spice Level: