Pineapple Habanero Hot Sauce!!!
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- Опубліковано 26 лип 2024
- #habanerohotsauce #hotsaucerecipe #habanerohotsaucerecipe
How To Make Pineapple Habanero Hot Sauce!!! This Habanero Hot Sauce Recipe is so good, but will definitely pack a punch! If you are a spicy food junky like myself then you came to the right place! Regester For Dinner shows you this quick and east recipe for Pineapple Habanero Hot Sauce! This sauce is so tasty and can go on anything you want! Pizza, hotdogs, burgers, chicken, you name it!
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Ingredients:
- 5 Habanero Chilis
- 1-2 cups Pineapple, to taste
- 1 White Onion, diced
- 1 Carrot, Diced
- 5 Cloves Garlic
- 1/2 cup Rice Vinegar
- 1tsp Salt
- Juice of 1 Lime
- 1/4 cup Sugar, optional
Directions:
Throw all ingredients into a blender. Make sure you wear gloves when cutting the habaneros!!! You've been warned!!!! Blend until sauce is formed. Dump sauce into a sauce pan over medium low heat. Simmer for 15 minutes, stirring frequently. Remove from heat and let cool completely.
Serve & Enjoy :)
TIP: If you want a more Tabasco like consistency, strain sauce through a sieve. You're welcome. - Навчання та стиль
Ready to fire things up in the kitchen?! This habanero hot sauce is so easy to make and so good! Put it on everything to add a little extra heat! Thank you all for watching and make sure to Like, Comment, and Subscribe!!! 😊
that looks pretty good! Thanks for sharing the recipe and method!
You’re welcome! Thank you for watching
if you cook all the ingredients before blending it will break down much easier and better and give you a smoother end result
Thanks for the tip! I will try that out
Can you elaborate a little bit? Wouldn't the liquid make it stick to the blender? Making this tonight
@@whenimmanicimgodly4228 if you don’t kno by now lol. What hes saying is take the peppers and garlic and roast them in the oven for like 15 minutes until they start to blister and brown up. Then add them to the blender. Basically eliminating the need to simmer the sauce after blending and it’ll yield more sauce (less pulp) as an end result.
@@daltonbass337 you still need to simmer LOL
@@whenimmanicimgodly4228 I’ve watched like 20 videos over the past few days on making habanero hot sauce. A lot of the people that roast before blending don’t simmer after. Some do both and some just simmer. At this point I’m starting to think it’s all pretty much up to you when you make it
Just made this exact recipe for new years eve party tonight. Haven't tried it yet. Got it in the fridge atm. Wish me luck
Always taste your food! It may need adjustments
Thank you! I saw introduction of pineapple habanero hot sauce on master chef and so happy you did it!!
You’re welcome!
Looks Delish!
Whitney shirt for the win!
Haha I had to do it! Gotta respect talent lol
I make Hot Sauces also I always enjoy how other people make theirs thanks for sharing if you cook the fruit and veggies first you will have lest chunks
Thank you for the tip and watching my video! Check out some of my newer content! I even have shorts on how to make homemade Sriracha! I think you will enjoy it 😊
New Subbie ... Definitely going to try this .. what u purchase from restaurants isn’t hot enough for me 🙏😊😊🙏
Thank you! Let me know what you think!
good job.
Thank you sir
Good content ⭐⭐⭐⭐💯
Thank you! How do I get 5 stars? Lol
Sounds like a tasty recipe. I might try this with my fermented habaneros I have going right now. Comment about the seeds being hot, most of the heat is actually in the placenta (the thing the seeds are attached too, as well as any other membrane with in the pepper. The seeds are only hot because they are touching the placenta.
Thank you for informing me! I did not know that
If you have a Vitamix you can can get a perfect smooth blend . I made a batch at the end of last summer and it is fresh tasting and hot at the bottom of the bottle.
Yes, I want a vitamix but they’re so expensive
The pit/placenta is the capsaicin producing gland that holds 89% of the total capsaicin/heat in a chili. The flesh of the chili holds 11% of capsaicin. Seeds hold 0% heat.. they are just attached to the pit/placenta and are doused in capsaicin oils but the seeds themselves are not hot at all they just are covered in oils. So they are but they aren't..
Great content sir. How much did this yield in ml? Roughly
To be honest I have no idea haha
@regester for dinner How much xanthan gum would you recommend for this recipe?
D A I would say about 1/4 tsp should do the trick!
@@RegesterForDinner Thank you so much for the response!
It will stay for good for much longer than a few weeks. Mine was good for like 6 to 7 months, just add enough vinegar and simmer it properly. Also clean the glass containers before usage in boiling water.
Is there any way to make large amount(like 10 bottles of 250ml) and store it outside of fridge for months?
Like adding more salt,vinegar,sugar to work as preservatives?
Yes you can do that. If you want it to not separate either, you can add xantham gum to it as well.
It'll taste to fresh.
Did you want it to taste processed?
Just like regular hotsauce.i jept getting fresh ish taste so I'm fermenting the next batches.
What’s the shelf life and does it need to be refrigerated?
I refrigerated it and it lasts about 3 weeks
I made a non pineapple version of this sauce yesterday and flicked some of it in my eye while it was still hot off the stove during the jaring process, man that was something. That was a 15 habanero seeds in batch 😭, be careful guys.
Yikes! I hope you’re alright! You have to keep your eyes safe so you can watch more of my videos haha
@@RegesterForDinner yeah I'm fine only hurt for a couple of minutes. I'm now enjoying your videos through my new and improved 8k eye, I'll flick some in my other eye to balance it out during the next cookup I'm sure.
@@Owen-np3wf 😂 this is my favorite comment. I would not recommend doing that but it’s your call lmao
I make a similar hot sauce but I don't add the sugar no straining it and I grill up the pineapple a bit.
That sounds delicious especially the grilled pineapple. I might have to give that a try
Is this sauce good for ice cream too?
I wouldn’t recommend it lol
i just have to say, this recipe looks amazing but what caught my eye was how you were actually using a knife safely. I cant watch a ton of youtubers cook or chop things because of how they use the knives it gives me to much anxiety lol.
Haha well I’m glad I could lower your anxiety levels! Thank you for watching :)
Seeds are not so much the factor on what makes it hot, It's the Placenta which the seeds are connected to.
Thank you for the correction
Can you make it without carrots?
Yes, the carrots just add a nice orange color
Great video. I would have brought the top of the blender to the table, not the food across the stove. Clean kitchen is a happy kitchen ;)
Haha good point
Seeds make it bitter not spicy. The white placenta makes it spicy.
A wireless mic would really up your youtube game.
Check out my newest videos! I finally bought one. Big difference
@@RegesterForDinner Oh yeah, much better, good job. As an audio engineer I feel I need to tell you that there's still an echo. Investing in wall decorations and filling the room to be not so cave-like will help with that to break up the sound, and doesn't have to be expensive. Take a look at sound blankets that you can just hang up when recording to improve the sound even further. www.vocalboothtogo.com/product/acoustic-panels-sound-absorption-96-x-80/ Also consider taking care of the floors and windows, they can really impact the sound too.
One thing to EVERYONE OUT THERE... SEEDS ARE NOT WERE THE HEAT COMES FROM IT IS A MYTH!!!! The heat comes from the membrane of the peppers which yes is also coating the seeds but the seeds them selves are not the holder of capsaicin oil only the membrane. Otherwise Great video but please stop spreading the false myth.
Haha I’ve been getting railed about this in comments. I’m aware now. Thank you
@@RegesterForDinner Still great video i haven't tried this recipe myself yet but am going to with my next round of peppers
@@LWReaper76 I would recommend using Xantham gum to keep it from separating
@@RegesterForDinner Thank You for the heads up!
Why do you simmer it? I mean like what's the point? I only know is to take water out and help make it last longer by cooking the bacteria out. Also that's so wasteful to throw the pulp away. I mean if you're going to take the seeds out and throw all that away what's even the point of making "hot" sauce lol should be called orange water.
Great question! By simmering it, it helps marry the flavors together and makes for a better sauce overall
@@RegesterForDinner dope. Thanks. I made mine recently with ghost peppers
@@Mike_Wazowskii7 that’s what I’m talking about! It’s gotta be hot!