Tropical Inferno Hot Sauce
Add a fiery twist to your meals with this sweet and spicy, pineapple, habanero citrus hot sauce! This tropical inferno hot sauce, bursting with flavour is the perfect blend of heat and sweetness, adds the perfect kick to tacos, grilled meats, seafoods and more.
Equipment
- Blender or Food processor
- Disposable gloves (see note #1.)
- Glass jar or bottles
Ingredients
- 6-8 habanero peppers stemmed and seeded (see note #2.)
- 1 cup canned pineapple chunks drained
- 1 small onion peeled & halved
- 1 orange zested and juiced
- 2 limes zested and juiced
- 3-4 cloves garlic
- ¼ cup white vinegar
- 1 tbsp honey optional, adjust to taste
- Salt to taste
- 3 tomatillo
- 1 tsp basil paste
- ½ Paprika
Instructions
- Preheat your oven to 375°F (190°C).
- Place the prepared habanero peppers and diced pineapple, tomatillos, onion and garlic in an I’ve safe dish
- Roast in the preheated oven for about 1 hour, or until they start to char and become slightly softened.
- remove the peels from the roasted tomatillos.
- In a blender or food processor, combine the roasted habaneros, pineapple, orange zest and juice, lime zest and juice, white vinegar, and honey.
- Blend the mixture until smooth. (see note #3.)
- Taste the hot sauce and adjust the seasoning with salt and more honey or vinegar if needed.
- Once you're happy with the flavor and consistency, transfer the hot sauce to a sterilized glass bottle or jar.
- Allow the hot sauce to cool completely before sealing and storing it in the refrigerator. (The flavors will continue to meld and develop over time.)
- Enjoy this homemade roasted habanero citrus pineapple hot sauce drizzled over tacos, grilled meats, or any dish that could use a spicy kick with a hint of sweetness!
Notes
- Safety Tip: Wear gloves when handling habanero peppers, especially during cutting, seeding, or extensive handling. The oils in habaneros can cause irritation and burning, and may be difficult to remove, so it’s best to avoid contact with sensitive areas like eyes and mouth.
- Adjusting Heat: You can control the spiciness of the sauce by increasing or decreasing the number of habanero peppers based on your heat preference.
- Consistency: If the sauce is too thick for your liking, simply add a little water or extra vinegar to thin it out to your desired consistency.
- Fridge: Store the sauce in an airtight glass jar or bottle in the fridge for up to 1-2 months.
- Freezer: For longer storage, you can freeze the sauce in an airtight container or ice cube tray for up to six months. Just be sure to let it thaw before use.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife