Remove top stem from habanero peppers (gloves recommended). Do not devein.
Place habaneros, onion, garlic, carrot, pineapple, pineapple juice, vinegar and salt in the base of a high speed blender or food processor.
Blend/process until smooth.
- I recommend using gloves while handling habanero peppers. Be sure to wash your handles thoroughly and be cautious touching your face afterward.
- If you try this sauce and love the flavor but it’s way too spicy, try using 1 habanero or devein (remove the white inner membrane and seeds) before blending.
- This sauce is thicker than a typical hot sauce. You can strain a bit of the pulp if it is too thick for you.
- I prefer to use 2-3 tablespoons of the sauce more like a chutney or salsa on top of a dish.
- This sauce can vary significantly in heat levels depending on the habaneros you purchase. If you'd like, try one pepper first and then add a second if you feel it needs more heat.
- This sauce is incredibly versatile: try on breakfasts like eggs and bacon, on proteins like chicken, steak, tofu or beans, on nachos, on salads, sandwiches or on roasted vegetables.
- I do not recommend using this sauce as a marinade as it denatures the proteins (changes the texture) of meats.
- Eat within in two weeks for proper food safety.
- Feel free to adjust the serving in the above recipe if 16 ounces will be too much (or too little!) for two weeks.
Serving: 1tablespoon | Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg