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Fermented Habanero Pineapple Hot Sauce

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes


This hot sauce will definitely wake you up! It's HOT, but it also has tons of flavor from the pineapple, ginger and garlic.


  • 1 lb yellow habanero peppers (stemmed and chopped)
  • 1/2 pineapple (cored and chopped)
  • 1 yellow bell pepper (stemmed and seeded)
  • 3" piece ginger (peeled and chopped)
  • 810 cloves garlic (lightly crushed)
  • 3 TBS pickling salt
  • 1 quart filtered water
  • 1 cup white wine vinegar


  1. WEARING GLOVES, stem and chop habanero peppers. Place in 1-quart fermentation jar. Add pineapple, ginger, and garlic and press down to compact ingredients.
  2. Slice bell pepper in half, and place over the top of other ingredients. A fermentation weight placed on top of the bell pepper will be helpful. If you don't have one, place some of the brine in a small resealable plastic bag and place on top of the peppers.
  3. Mix 3 tablespoons pickling salt or finely ground Himalayan salt in the quart of water. Ensure it is fully dissolved. Pour salt water over the peppers. Leave minimum 1/2" headspace in the jar. Make sure all items are submerged. Place a lid with an airlock on the jar. If you don't have an airlock, just remember to slightly open the lid and "burp" the jar once or twice a day.
  4. Date the jar, and allow to ferment for at least 14 days. Over another pot (and wearing gloves,) remove the fermentation weight and strain out brine. Place the solids in a blender along with 1 cup of the brine (you can add more for a saltier sauce.) Puree. Add the cup of vinegar.
  5. Press through a fine-mesh sieve over a clean stockpot to separate the solids from the liquid. Bring hot sauce to a quick boil, then turn off the heat. Bottle and store in the refrigerator. The hot sauce will keep indefinitely refrigerated.
  • Category: sauces and glazes

Keywords: fermented, habanero, hot sauce