Hi. I'm Erica from FarmSteady, and today
we're making one of my favorite hot sauces.
Fermented pineapple habanero hot
sauce. I need to start off by warning you
this hot sauce is really really hot, so
if you're looking for something with a
medium heat, check out our chili garlic
hot sauce. If you're looking for
something a little bit milder, check out
our fermented jalapeño hot sauce.
They're totally delicious but don't pack
nearly as much heat as this one.
If you're here because you can't get enough
heat and really love super-hot hot sauces...
Haha. Super hot hot sauces! Then this
recipe is definitely for you.
The pineapple and habanero are fruity,
tropical, delicious, and searingly hot.
And fermenting the peppers adds a complexity
that makes really good hot sauces really good.
It's one of my all-time favorite
go-to, have-in-the-fridge, probably
put-it-on something every single day hot sauces.
And I think that you'll love it too.
If you love hot sauces and all things
fermentation, please subscribe to this channel.
You can find a link to the
full recipe in the description.
Now let's get started on this fermented pineapple habanero hot sauce!
For this recipe, you'll need 15 to 20
habanero peppers.
Half a pineapple.
One bell pepper (diced).
Half an onion.
And two and a half tablespoons of salt.
To prep your pineapple, remove the top
and then the sides. Cut off the bottom, then cut around the core.
For this recipe, you'll be using half of the
pineapple.
You can use the pineapple scraps to make tepache.
To prep your onion, cut off the ends.
Remove the skins.
For this recipe,
you must wear gloves. habaneros are super spicy.
To prep the habaneros, we're going
to cut them in half and then remove the seeds.
We won't be using the seeds in this
recipe.
Get them all out.
I like to pull out the ribbing. Just because habaneros are so hot.
Repeat for all peppers, discarding
the tops and the seeds.
Keep going.
Roughly chop or tear your peppers into
pieces.
Next up, make a brine with one quart of
water and two and a half tablespoons of salt.
We use a little bit more salt in
this recipe to slow fermentation
because the pineapple is so sweet.
Whisk that all up, and your brine is
ready. Now time to add everything to your fermenter.
Add in your pineapple, onion,
bell peppers, and, of course, your
habaneros.
Then layer them all in there again. Fill
it up, and add your fermentation weight.
Pour in your brine to cover, then top
with your lid and airlock. You'll want to
ferment this for two to three weeks. Then
it's time to blend.
You want to scoop out all the pineapples,
peppers, and onion, and leave the brine behind.
You won't be using all of it in
this recipe. And definitely
remember to wear gloves. These peppers
are still hot after fermentation.
There you go. Measure out one cup of brine, and
add it to your blender. And one and a half
cups of white vinegar. Then blend
until smooth.
Because habaneros are so so hot, we don't
add all the liquid from fermentation when we blend.
You can save that
liquid to use in marinades. Now it's time
to fill some jars or bottles.
We love using old hot sauce bottles,
especially ones with dousers so that
you're not dumping a whole lot of really
hot hot sauce on what you're going to eat.
And now we've filled these bottles
on repeat. This hot sauce is such a
gorgeous orange color, and the flavor's
tropical and fruity even though it's
super super hot. So it has a lot of
nuance and complexity and is so
delicious. We put it on everything.
And if we're up for sharing, they make
for really fun gifts.
Once you've transferred your hot sauce
to bottles or jars, they can be stored in
the fridge. And with this hot sauce, a little goes a long way, so it's
something that we can actually put into
little containers and share with our friends.
For even more hot sauce recipes,
and our great fermented hot sauce kit,
check out FarmSteady.com and please
like this video, subscribe to the channel,
and let me know what you want to see
next. Bye!
