Habanero Pineapple Lime Hot Sauce
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- čas přidán 6. 04. 2021
- This Habanero Pineapple Lime Hot Sauce is one of my favorite recipes! This sauce has a HUGE flavor with just the right amount of sting! On the heat level, I'd rank this a notch or two above Frank's Red Hot. If you give it a try, I'd love to hear what you think in the comments!
Ingredients (Yields about four 5oz. bottles):
Juice from 4 limes (about 1/4 cup) + 2 spent lime rinds
7 Habañero Peppers (stems removed/Halved)
About 2 cups Pineapple chunks
12 baby carrots
1 1/2 teaspoons kosher salt
3 cups white distilled or apple cider vinegar - Jak na to + styl
Awesome!!
saved in playlist. looks amazing.
Thanks for checking it out!
mate, just wanted to say I made this and it was a huge hit! it is exactly the recipe I was looking for , simple and packs a huge punch of flavour. I used something like 20 red bird's eye chili's from a plant out our garden instead of habaneros and it was beautifully spicy. Love the vinegar flavour
Nice! Glad you liked it! Birds Eye sounds like a good substitute.
I have watched video more than once...Wanted to thank you.. this is Amazing Hot Sauce. Made 3 batches today changing it up a bit. Love it.
That’s awesome! Thank you! Glad you like it! I’ve really been getting into the fermented sauces lately.
Love your style
Thank you!
Loved this video. Thanks very much. Extra appreciation for the recommendations to cook outside and to thoroughly clean the blender!
Looking forward to watching more of your content.
Thanks! Glad you liked it!
ive also discovered the chilli essence soaks into the food blender! :) @@beaverlaneproductions
@@kanhdahar2 Always good to have a hot sauce dedicated blender!
Thanks a lot, I will try this as soon as possible!
Awesome! Let me know how it goes!
OK ABSOLUTELY INTRIGUED. I BELIEVE I WILL BE MAKING.
Nice! You’ll have to let me know what you think
Thanks for sharing.all de way from Namibia👌👌🙏🙏🙏
Thanks for watching! 👊
Used your recipe a few weeks ago, it’s just fantastic! Just get enough of it, also tried it with Scotch Bonnets, but using yellow Habaneros makes a big difference. Thanks for sharing
That’s awesome! I’m glad it turned out good for you! I’ll bet the scotch bonnets kicks up the heat a bit!
Looking good 🤙
Thanks!👍
I really like this video. I love hot sauce. Thanks.
Thanks!
Going to make it this week end. Got a bunch of peppers from my wife’s garden this summer.
Awesome! Hope you like it!
I got some in my eyes!!!
Not good. Flush with Sriracha.
Great video making this soon
Thanks! Hope you like it!
Thanks
I'm making this!
How did it turn out?
@@beaverlaneproductions pretty good to be honest. That pineapple really gives it that sweetness that's just right. I still have to tweak it because I didn't have enough ingredients else, it was nice
@@samtole Nice! I’m always looking for new flavors. I’m diving into fermented sauces now.
I was thinking about doing this later tonight. I think ill add a touch of fresh garlic just to give it a little something else, but the pineapple and lime sounds awesome.
Awesome! Let me know how it turns out! I use a lot of garlic in my other sauces.
@@beaverlaneproductions the garlic didnt actually turn out after adding abput three table spoons worth. I think its because the garlic flavour tends to be destroyed by the hear, and/or its just over powered by the pineapple.
Either way you us an awesome recipe that im going to put on some smokey ribs.
Good to know! I’m working on a garlic heavy fermented cayenne sauce now. I love tweaking hot sauce recipes!
Takeaway:shrink wrap, carrot for texture, color, sweetness
Man I want to makes my own
Do it!
I like the simplicity of your sauce. Makes a good base for different flavors of fruit. How do you think using Balsamic would work in this? True it's much more expensive but I wonder if that aged sweetness would help or hinder the overall flavor profile...
Might be good! If you try it, you may want to cut the balsamic with a white vinegar since balsamic is a very strong flavor and could end up being over powering. Would love to hear how it goes!
Have you tried fermenting the Habanero's and then blending with the other fresh ingredients? Looks like a great sauce.
I’m actually doing that now. I processed my first smaller batch with fresh garlic and maple syrup. My second larger batch has been going for almost a month now and about ready to process…as soon as I decide on the fresh ingredients to blend with. I’ll have those results in my next video.
@@beaverlaneproductions Thanks, looking fwd. to that video.
This is a Belizean style hot sauce. The fermented is Costa Rican. Huge difference.
Can I add some garlic to that and maybe some ginger? Looks good bro!!!
Absolutely! Whatever flavors you like. I’ve been experimenting with fermenting peppers and going heavy on the garlic.
I do the same as you do. I got family and friends telling me I should sell my sauces also but I decided to keep it just for fun even though I have gallons of hot sauce all different kinds. And instead of putting them into little bottles which are very expensive like you showed I just simply take all the liquor bottles no I’m not an alcoholic that I have sitting around like vodka bottles tequila bottles single malt scotch jack Daniels whatever’s left over that’s empty of course I put my sauces into them I create fancy names for the bottles and I serve them not only the sauce people like but they also like the names that I come up with. Like for example Satan awaits
Nice! That’s a good name for a sauce!
Hi. I made this and taste was great but it was very thick. Had to add quite a lot of apple cider vinegar to thin it down. Can I add water? Perhaps I cooked it on too high a temperature.
Sure, you can add any liquid to thin it. Vinegar, lime juice, pineapple juice, tequila, water. Whatever you like!
Gawd I wish I could taste that stuff!😊
You can! Just make some!
Recipe sounds delicious. where did you get the labels?
Thanks! I picked up the labels from Staples. They’re just printable stickers. They work pretty good but the colors fade if it gets too wet. I’ve been wanting to switch to a printshop that’ll print my design on vinyl stickers instead.
@@beaverlaneproductions thanks for the reply!
New to all this. Gather I could smoke all this to add more flavour?
Absolutely. You could smoke individual ingredients or I’ve seen where some people even smoke the processed sauce in a shallow dish.
What do you think the shelf life is to these bottles. I'm thinking of making and selling these! Great content man
With the salt and acidity of the vinegar and lime juice it keeps pretty well. I’ve read all different suggestions on shelf life for vinegar based hot sauces from 2 weeks to 2 years. I wouldn’t want to give my vote of confidence on a 2 year shelf life but I do keep mine refrigerated for extra measure and have tapped bottles over a year old without problems. I have people tell me I should be selling but I’ve always just given them away as gifts. Thanks for watching!
Con benzoato de sodio te dura más y ajinomoto resaltas más el sabor
Interesante! Gracias por la sugerencia! Nunca lo sabía.
You just told this dude you are going to try and profit off his recipe......that's kinda rude don't you think?
Hello from sweden! Is this sauce like crazy hot or does the fruit make it less spicy? I really want to know.
If you're used to hot stuff, it isn't, In my opinion habanero isn't that hot, but it depends from person to person.. And I think that the fruit does make it a little less spicy.. But just a little bit :D
And you can use a less spicy pepper if it's too spicy for you
Oh okay thanks i am not used to hot peppers but i have 9 habanero plants and 4 apache peppers so i should probably get used to heat soon.
I would rank this sauce a little hotter than Tabasco. The sweetness of fruit mellows it slightly. You can also remove the white membrane inside the pepper to lower the heat level, that’s where the capsaicin lives.
@@beaverlaneproductions okay! thank you
Hate the name but love the recipe!
Thank you!
Hello from Siberia! Interesting recipe. I noticed that honey, garlic, Cherry pepper are indicated on the label, but it is not in the recipe and in the video, why?
Wow, you have eagle eyes! Didn’t think anyone would spot that! I had printed those labels for a previous recipe and had extra labels to use even though I had modified and simplified the recipe. And since I don’t commercially sell my sauces, figured it wouldn’t matter much. Thanks for checking in from Siberia! Pretty cool!
Whats insane is when I saw that part i didn't freeze frame it . And a few seconds after I said to myself I think I missed something in the label . Thats crazy i registered that subconsciously. Im going to make it with the original label and video record
No sieve to strain the pulp or seeds that didn't get liquified in the blender?
No. I’ve done both ways (straining and not straining) and most of the time I prefer leaving the pulp in. But when I do strain, I get the added bonus of smoking and drying the pulp to use in rubs. It’s all a matter of preference.
How long can this sauce last before going bad? I see it's not fermented, so I'm wondering for how long I can keep it in my fridge.
Honestly I’m not sure…but with the amount of vinegar, salt and refrigerating it, it’s pretty stable. I’ve had some bottles for over 6 months with no issues. If I were selling it, I’d have to take more stringent steps.
Can this be canned
To get it shelf stable you need to pull down the PH to at least 3.5 or 4...and it is surprising that a lemon does just that.... I personally think the pH factor is around 3...doubt if that sauce will go bad
Once you have u have sealed the bottle how long will it last? Let me know. Thanks.
In order to make a sauce like this shelf stable I’d need to make sure I had the ph level below 4.0. Ive never tested the ph level with a meter or test strips but I’d bet it’s below 4.0 with all the vinegar and lemon juice. To be safe, I keep these bottles refrigerated which will be good for up to a year at least.
(Lime juice - not lemon)
I tried to make a Habanero Pineapple hot sauce last year, didn't turn out too well. The heat was great ( as I added in one Trinidad Scorpion) but had sort of a bubble-gum type taste to it, which overpowered everything it was put on. After watching this video I think I used too many Habaneros and not enough of the other ingredients? Not sure.
If I try it again this year I will certainly use this as a guide.
Not sure what would have caused that bubble gum flavor? If you give it another try I’d love to hear how it turns out! I’m right now working on my first go at making a fermented sauce. I’ll have that result in my next episode.
Made 3 versions of this yesterday, yours followed exactly. Then I swapped salt for a smoked Himalayan salt. Much to my liking. Then I swapped the Habs for a ghost/reaper combo. all I can say is, be ready yours is so nice but this got rude very quickly. I grow Ghosts and reapers every year - the Hab and jalas are just a standard for us. We do like heat but still the girls can pop if you use "their" blender. I give your version 2 thumbs up.
Nice! Did the smokiness come through with the Himalayan salt? I tried a smoked cayenne sauce last fall but wasn’t thrilled with how it came out. A smoked salt may be the way to go.
Sorry for the late reply. Yes, it came out wonderful, just the right amount of smokiness. Thanks for the initial recipe@@beaverlaneproductions
I love the name of your hot sauce!
Thanks!
What’s the shelf life on these?
Depends on the ph level. When I made this video I wasn’t using a ph meter, so I just refrigerated all my bottles. I’ve had refrigerated bottles last longer than a year. If you want to keep bottles non-refrigerated you really should check the ph and if it’s below 4.0, they’ll be shelf stable and would last a while (at least a year probably longer). Once opened, they should be refrigerated. Although, this recipe is very high on vinegar so my guess would be a low ph (shelf stable).
May I know how long can this hot sauce last?
Refrigerated, I’ve kept it for over a year. With the high acidity and salt, it keeps well. Pretty sure the flavors wane longer than that.
Edit: At first I thought the scorpion and 7-pot peppers ruined the sauce. It had a very hot but super bitter end. I was going to toss it but a friend said maybe he would like it. The next day I tried it again and the flavor profile had completely changed. It’s now the sour sweet start and then a strong kick, but it’s not bitter.
I’m making it now with orange 7 x Habanero’s, 1 x Scorpion, 1 x 7 Pot…..can’t wait to try it.
Could be the seeds? I keep and process with seeds but some people say seeds adds bitterness…maybe Scorpion or 7-pot seeds are more bitter than habs.
@@beaverlaneproductions thanks for the reply…..actually today the flavor profile has completely changed. It’s super good. The strong bitterness went away.
Awesome!
Im addicted to hot sauce too is there a hotline that we can call or a hotsauce anonymous?
Admitting you have a problem is the first step.
No garlic?
I put garlic in almost all my hot sauces…I wanted to stick with pure fruit/citrus in this one. I’m working on my first attempt at a fermented sauce now that will definitely include garlic.
i just yell "fire in the hole" when i start cooking sauce in the kitchen.... lol
That would work, too!
sorry to correct but is not Habañero is HABANERO no Ñ .....good recipe
And my Spanish teacher wife never corrected me! Thanks for the heads up!
Make sure to throw out the sponge you used to wash the food processor. (Speaking of experience.) I prefer mango instead of the pineapple, bur the recipe is similar to Belizean hot sauce originally made by Marie Sharp.
Good advice! A Belizean style sauce was the first kind of sauce I ever made. I love mango sauces! I just processed a fermented green sauce and used guava nectar and really liking that too.
@@beaverlaneproductions I grow Reapers, Ghosts, Habaneros, and Thai Chili in my garden, I make different hot sauces all the time. (Amazon loves me for buying the bottles, my friends love me for the home made hot sauce.) I prefer the Belizean style because of its freshness, but I make fermented too. I actually bought limes today to make your Pineapple Hot sauce tomorrow. (I live in Hawaii, we always have pineapple at home.)
Nice! Must be nice to always have that fresh pineapple. Let me know how it turns out!
@@beaverlaneproductions Way too much pineapple for my taste, the next time I make it I will use half of it. I still think it's a better flavor profile with mango, but this one was interesting too.
Looks Very vinegar heavy. I prefer my sauces with way less vinegar. The lime juice is enough acid to keep it from spoiling. I made a smoked pumpkin habanero sauce today. Turned out great. I got 8 jars out of it. That Should be plenty to last through the Autumn and winter football tailgating season.
You’re right, it is heavy on vinegar. But that’s how I preferred mine up until about the last year. Since I’ve gotten into fermented sauces I can still get that funky flavor without adding any vinegar and still get the PH low enough for a shelf stable sauce. My plants are really producing this year so can’t wait to get a few more batches going! Pumpkin habanero sounds great!
So much vinegar.
no fermentation? I'm dissapointed
Ha! I’ll save a fermentation style sauce for another episode.
This taste like absolute shit… Just kidding, lol. FANTASTIC hot sauce. One of the better recipes i’ve seen. Will make this one often.
Don't really need to listen to a drum banging in the background in a cooking video.. Just sayin' ....
Just a little hint…
Try fermenting the mix for at least 30-60 days before bottling, and you have an award winning sauce. 😉
Agreed! When I produced this video I’d only made fresh vinegar based sauces up to that point. They’re easy, quick and good but I’ve since made the transition to fermenting my sauces and I’ll never look back!
How do you ferment it? I’m currently growing habaneros and can’t wait to make this!
@@JohnSmith-rq8hw
Look up atxhotsauce here on YT.
John has a whole series on it.
This was my first go at fermenting and explains my process: czcams.com/video/fXpq-nTuR2Y/video.html
He's got some good stuff there