Why Roasting Habaneros Makes A Killer Hot Sauce I'm Literally ADDICTED TO! 🌶🍍
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- čas přidán 15. 10. 2022
- This is the BEST potato soup recipe this sauce goes GREAT on! • Baked Potato Soup Reci...
Habanero pineapple hot sauce, this is a delicious hot sauce recipe. Sweet and very spicy ready to go on chicken wings, roasted chicken and even steak and eggs. Easy to make with a handful of ingredients. Removal of the seeds and placenta is optional.
Ingredients:
25 habanero
1 c pineapple chopped
1/2 c vinegar reduced to about 2 tbsp
1 tsp Cumin
1 tbsp Chili Powder
1 tbsp Paprika
1/4 c brown sugar
Pineapple juice as needed (1 c to start)
1 Small red onion
4 garlic cloves
Salt
Pepper
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#habanerohotsaucerecipe
#habaneropineapplehotsauce
#habanero
#pineapple
#pineapplehotsauce - Jak na to + styl
Give this sauce a try on this DELICIOUS potato soup recipe! czcams.com/video/CZlarD61l8w/video.html
Hey there....Oven times may vary. I said in the video that they ingredients get cooked for 1 hour at 400 f....My oven is a POS. I SUGGEST 375 f and cook the ingredients for about 25-30 minutes. You can remove the peppers before hand if they are getting cooked faster than the onion and pineapple. KEEP AN EYE ON THINGS!
The placenta in the pepper is where the heat comes from, not the seeds. I know I kept saying seeds in the video.
Beautiful, sweet and very spicy hot sauce! Share with other hot sauce loving individuals
Just made this tonight, was my first time making my own hotsauce, and this recipe is amazing
Glad you liked it. Plenty more where that came from. Enjoy your day and thank you for watching.
I love that last tip to make seasoned salt.
The dried pulp makes the best seasoned salts. You'll like it!
I watched many videos of habanero sauce recipes and your procedure is what I intend to follow. Many thanks for sharing.
No problem, hope you enjoy. This is one of my favorite, non fermented sauces I make.
Sounds delicious! And super easy.
Great video man
It definitely is tasty and easy to make.
Much appreciated 👊
Sauce is super, just finished making it, thanks for this great recipe!
Of course, hope you like it!
Love it!!! Cheers brother!!
Thanks brotha, cheers 🍻
Great video Logan, sauce looks fire! I definitely need to gather these ingredients and make this sauce. I’ll let you know how it goes. 🥳💜💪🏼
Thank you, it's one of my favorites! Hope you enjoy
YUMMY! Looks so good!
Thank you, it definitely is a good one!
Looks good man, I’ll have to give it a try
Definitely do, it's a good one!
It looks so good I swear I'm smelling it through the screen.
This one is one of my favorites for non fermented sauces!
It’s good recipe thanks for sharing my friend 👏🏻👏🏻👏🏻👏🏻
Thank you very much my friend, the sauce is very spicy!
@@LogansInnerChef omg 😳
Well done! I have a batch going now.
Nice! I love this sauce. My favorite one that I don't ferment.
Welp, i just made this. Absolutely delicious and perfectly spicy. Thank you for the recipe. I cant wait to make my friends try it.
I'm glad you like it.
I've made it with pineapple before, its honestly a game changer and awesome.
It is really good with pineapple 🍍
Just came across this vid today and watched it a couple times… then ran out and got the ingredients I didn’t have at home 😂 love it!
Nice! Hope you like it.
Good sharing
Thank you
A friend gave me some red finger hot pepper plants and Thai red pepper plants this summer. Time to harvest, but what to do with them? Saw your video and made the sauce. Pineapples are in season so extra sweet. I roasted the peppers and pineapples on the bbq, really nice smoky flavour. The sauce turned out great! I dried out the pulp remains for a seasoning salt as well. Awesome.
Nice! I like the bbq idea, I need to try that.
Glad you liked it. Using the dried pulp in a seasoned salt is really tasty, I put it on just about everything!
Oh boy, I could only imagine how spicy this is and I can’t wait to make it! 💕🌶🍽🌶💕
It's a spicy one, delicious though!
It's not bad. If you like spicy but to the point where buffalo sauce doesn't affect you, this will start to approach being uncomfortable, so it's really nice, spicy but not over powering for most.
@@nunyabisnass1141 completely agree. The sauce is so delicious with such a depth of flavor, but not too overpowering! 💖🍽️💖
@@aubreyfoster89 one time we made sauce with habaneros it's was a simple puree with vinegar and heating to pasteurize. Then we forgot about it for two years lol. When we opened it had this sweetness and floral fruity note. We think it fermented in the jar, but we haven't been able to recreate it since. Wish we knew what happened because I'm sure we could market it, or at least have someone else improve it.
@@nunyabisnass1141 lol I absolutely love when a mistake turns out absolutely incredible. If you remember what you did, you’ll have to let all of us know. Sending great energy and hope you have an amazing day. ☀️😊☀️
Hey man I've seen a few of your videos and I'm hooked! I'm looking to ferment my growing habaneros and want to know if you prefer the mango or pineapple hot sauce?
Much appreciated. I like them both! The mango one is really tasty since it's fermented..the fermentation process gives a nice flavor to the sauce. Homegrown pepper will make a great sauce!
Just made it and WOW, damn good. The only change i made was to add some Cilantro..thanks
I'm glad you like it! Adding cilantro is a great touch.
Thanks for sharing your hot sauce recipe. Just a friendly tip, if you 'wad up' the wax paper it'll stay better when you're dehydrating the pulp
I appreciate that, I'll give that a try next time. Thank you for watching and enjoy your week!
And I was just wondering what to do with the mix of hot peppers I have frozen. Thanks for the inspiration, great job! I'm making my own tomorrow :).
No problem, let me know how it turns out!
@@LogansInnerChef I will. My Scotch Bonnets are waiting for me :D.
@@LogansInnerChef In the end I changed the ingredients a bit, but used your base. The sauce is chilling, but already the hot taste indicates that it came out great! My changes:
- I used ripe peaches instead of pineapple, as they were starting to escape in my basket
- I also roasted the garlic
- I didn't use pineapple juice - I opted for a thick sauce, one that you rather have to scoop with a spoon
- instead of the usual chili powder, I added smoked paprika Pimenton de la Vera from Valencia, Spain
The sauce came out very fruity in aroma, but extremely exotic and scarily strong. I had the peppers from a friend of mine from his own cultivation, so their potency significantly tops 350k SHU.
Your recipe is extra, and I decided to make it in the original in 2-3 weeks, using the Fatali Yellow harvest - I still have about 50 left :).
I wish You all the best!
@@v2mp1re That all sounds great! Glad to hear it came out nice. Roasting the garlic top is a nice touch.
Thank you, you too!
Made this today man. ❤
Nice! It's one of my favorites I have on the channel so far
@@LogansInnerChef it's extremely delicious. I used cumin seeds, paprika, cayenne and chilli powder too, plus everything else and my homegrown habaneros.
@@ironmarley_ That sounds awesome, especially with your homegrown peppers
Making this next month!
This is exciting. However ima use pineapple and mango.
I’ve also seen a similar recipe using strawberry and raspberry for a mixed berry habanero sauce
Nice, mango is a good addition. I did a strawberry and serrano pepper sauce that was really good. As soon as I can get good habaneros, I'll try adding raspberries in it too. I like that idea.
Thank you for watching and enjoy your day.
This one looks easy and you don't need to ferment anything. I'm going to try this recipe out next.
It's a good one that is pretty easy to do. I recently did a blackberry habanero sauce that you should check out too that uses this same method.
@LogansInnerChef perfect i will for sure. I need to source out cheap peppers if I can. Groceries are getting steep in my area. I have my own Blackberry bush though!
@@shellshock2209 Have you tried growing your own peppers?
@@LogansInnerChef I should give it a shot. I have a little bit of room where I can grow some.
Hi! Thanks for the video, can you make a fermentation with brine after roastinng it?
Hi Matt. Do you mean making a fermented hot sauce with the roasted pineapple and peppers?
@@LogansInnerChef yeah, if you roast the habaneros, will they still ferment with a brine solution?
@@matt6493 I've never tried to ferment roasted peppers, it's definitely worth trying and sounds tasty. I found this post that says you can homestead-honey.com/fermented-hot-sauce-recipe/
I've roasted the peppers after fermentation, though it does kill the lactic acid bacteria if that's an issue for you.
@@LogansInnerChef thank you!
❤ I saw a little helper!
They like to help sometimes! Enjoy your day
Hi mate Aussie Pete here, how would a vanilla bean go with habanero and pear for a week long fermentation?
Hi Pete. I think the flavors would be nice. I've never tried fermenting with a vanilla bean before, can't imagine it not working though. I'm curious how it turns out if you try it.
mix with sour cream for pizza dipping sauce
Sounds tasty.
Looks great. Only thing I might change would be to use lime juice instead of vinegar. It's great in regular salsa so don't see why it wouldn't work here.
LIME JUICE IS FUCKING AWESOME, GREAT CALL !!!!
Lime juice will work perfectly in this.
@@marathonhero well said
Should I add a bayleaf?
I think a bay leaf would be good
Is there a particular setting I need my oven at? I put it at 400 and after about 10 minutes, everything was black and burnt to a crisp...
I had mine set at 375 f, I cooked the ingredients for about 25 minutes. You can try 350 if your oven might run hot....maybe just remove the stem from the peppers and keep whole and maybe keep other ingredients bigger. If anything is gettimg cooked faster, you can remove them sooner and let the other ingredients go longer. Is your oven convection?
Can you use can pineapples ?
I'm sure canned will work perfectly fine.
Nice….one question though,on the video you say to reduce half a cup of vinegar but your recipe says a third of a cup. Thanks mate
Thank you for pointing that out. It is 1/2 c vinegar reduced to about 2 tbsp. I made the adjustments in the written recipe. Hope that helps! Thanks for watching and enjoy your day 🍻
@@LogansInnerChef so we add the sugar & juice to vinegar mix before reducing yeah 👍🏻
@@wmscott1975 The way I like to do it is sweat the garlic in the pot for about 1 minute. Add the spices and cook for an additional 30 seconds to 1 minute. Add the vinegar and reduce to the 2 tbsp. Add the sugar and juice, stirring to dissolve. Then, add the peppers, onions and pineapple.
I find the flavor is better with this procedure rather than adding everything at once to the pot.
@@LogansInnerChef thanks mate 👍🏻
So if it's basically going to be a habanero pineapple hot sauce then what are the onions for?
I like the flavor the onions give the sauce. Leave them out if you want.
Onions add flavor but also reduce the hotness of peppers.
@@stephanebozet8275 It's hot enough for my taste. Feel free to leave them out.
Food mill get one. And for acid just buy citric acid in spice aisle.
I have plans to get one, and a good blender.
can just pluck the stems off. no need to lose pepper by cutting it
Ya, I've stopped doing that a while ago. Thank you for watching and commenting. Cheers 🍻
Roasting the peppers in the oven is so obvious, I don't know why I have never tried it before. I will definitly try this out. We are not so conviced having too much sugar or vinegar in our hot sauce, usually we use just tomatoes or (smoked) bell peppers which have a little bit of both but not too much. I also never strained our sauce. Having it a bit smoother and making a powder out of the pulp is a cool idea!
But bro, you are wasting half of your precious peppers! Just use your fingers to remove the stem! ;-)
Much appreciated, I've long since stopped cutting the top off the peppers. Thanks for pointing that out though. I like the idea of using smoked peppers. Hope you like it if you try it!
I always cut my peppers on a different mat and then use it to cut fruit. Oranges cut on the habanero board are incredible. But apples, melons, whatever is all fair game.
Nice, sounds good
4:51 I like it how there is a small child in front of you while you blend your hot and spicy sauce. Do you have any safety goggles for him too?
Seeds don't hold heat.
Nope, the placenta does
This is a good sauce, really good. Anything with habanero is good but the pineapple and roasting raises it from "GOOD" to "DAMN, you should bottle that stuff". I suggest you try fermented hot sauce, Skip the roasting, and create a 3% brine fermentation for a month or so. Thanks for the video. I appreciate the effort of making the sauce and the YT content
Much appreciated, this one is definitely tasty. I actually have a few fermented hot sauces on the channel and recently did a roasted and fermented serrano sauce that was really good. Thank you for watching and for the comment. Enjoy your day
You ever try it on a grill
I have grilled peppers and pineapple in the past many times....not made into a sauce yet. I like the idea though.