Spicy Pineapple Habanero (Print Version)
# Ingredients:
→ Key Ingredients
01 -
About 2 cups of chopped fresh pineapple (or one drained can of pineapple chunks in juice)
02 -
4 to 6 habanero chiles, seeds and stems removed
03 -
1/2 cup of vinegar (apple cider or white, your call)
04 -
Juice from 2 fresh limes
05 -
Honey or sugar—use a tablespoon if you want to sweeten it up (totally optional)
06 -
A small pinch of salt (1/2 teaspoon will do)
07 -
Two garlic cloves—optional but recommended
08 -
One small onion, diced (optional)
09 -
1 tablespoon of olive oil (for a quick sauté)
→ Adjustable Extras
10 -
A touch of cumin for a smoky kick (1/2 teaspoon)
11 -
A pinch of smoked paprika (about 1/4 teaspoon)
12 -
Fresh cilantro (a handful—roughly 1/4 cup)
# Instructions:
01 -
Get started by prepping your ingredients. For fresh pineapple, slice off the peel, remove the core, and cut into smaller bits. If using canned pineapple, just drain the juice. Don’t forget gloves when handling habaneros—chop off the stems and get rid of the seeds. Any extras like onion, garlic, or cilantro can be chopped too.
02 -
If you're including garlic or onion, heat some olive oil in a pan over medium. Toss in the onion and cook it until it's soft (about 3-4 minutes), then add the garlic for another minute or so until it smells amazing.
03 -
Grab your blender or food processor. Add the pineapple, habaneros, onion and garlic if you sautéed them, vinegar, lime juice, your choice of sweetener, and salt. If you're playing with spices, throw those in too. Blend until it's creamy and smooth.
04 -
Pour the blended mix into a saucepan. Bring it to a low simmer over medium heat and stir occasionally. Let it cook for 15–20 minutes until it thickens a bit and the flavors come together. Keep it at a simmer and avoid boiling; that can ruin the taste.
05 -
Taste your sauce and tweak it! Want it sweeter? Add a bit more honey or sugar. Need more heat? Toss in another habanero or some seeds. If it’s too fiery, tone it down with extra pineapple or vinegar.
06 -
Take the sauce off the heat and let it cool for a bit. Use a funnel to carefully pour it into sterilized jars or bottles. Seal them up tight and store them in the fridge. The flavor’s only gonna get better over the next few days, and it’ll stay good for around 3 months.
# Notes:
01 -
Start with fewer habaneros so the heat doesn’t get overwhelming—you can always add more.
02 -
For a thicker sauce, cook it down a bit longer. Want it thinner? Mix in a splash of water or more vinegar.
03 -
This sweet-heat combo is great on grilled meats, tacos, eggs, or even rice!