Summer in our house means a lot of hot peppers to harvest. I do not like most hot sauces sold on the market because of their sharp vinegar flavor. So I decided to make my own with the bounty of habaneros we got from our garden.
Grilled Pineapple Habanero Hot Sauce
Ingredients
- 8 Fresh habanero peppers
- 2 Fresh serrano peppers
- 1 Pineapple sliced
- 2 Shallots halved
- 1 head Garlic
- 1 tsp Ground cumin
- ½ cup Apple cider vinegar
- ½ cup White vinegar
- 4 tsp Worcestershire sauce
- 2 tsp Salt
- 1 Lime juiced
Instructions
- Preheat grill. Wrap the garlic head in foil and place it on the grill to roast for 10 minutes. While the garlic roasts, grill the pineapple and shallots until charred on all sides. Lightly blister habanero peppers until golden brown and slightly charred.
- Let all the grilled ingredients to cool down before adding then to the blender. Add in all other ingredients except lime juice and blend until smooth.
- Pour the contents into a medium sized pot. Bring to boil, and simmer for 10 minutes,
- Strain the sauce, if desired. Mix in the lime juice and let cool.
- Refrigerate for 3-4 days, freeze for longer.
