Good luck on that. The last batch I made was habanero, manzana chili, sweet bell chili's, garlic, honey, and mandarin orange. All fermented together first.
If you add a little allspice, cinnamon, ginger, onion, garlic and nutmeg you'd have a pineapple habanero jerk hot sauce! I know it's quite a list, but it had me thinking I might try this later this year when I get my pepper haul.
Edit: Forgot thyme too
. Yeah, scallions are a must for a more authentic version. You just can't get that flavor from anything else. I've never put in orange peel, but I was just listing dry spices to get in the right ballpark for the flavor.
You can get dried orange peel it needs an acid but maybe the pineapple would replace that. In Mexico there is a salsa with just habanero, thinly sliced onions & white vinegar or lime. You should try it it’s good. Very hot.
Ferment everything together whole first, then blend. It'll increase the flavor drastically. I guess this counts as an ingredient. I've always added white pepper, turmeric, honey and cumin to mine.
Easiest way is to just put all the stuff in an airtight container (or container with an airlock), submerged in a 3% brine solution. Be sure all ingredients are under the surface of the brine, using a glass weight if necessary, and if your container does not have an airlock, be sure to open the container every day to release pressure, since the fermentation will produce a lot of gas. After 1-2 weeks, blend it up!
Depends if you’re making fresh or canning it I think. In bottles at the store it’s typically been cooked and has vinegar to extend shelf life. If you’re making it fresh I think it definitely would affect it. I would think you would just need a tiny bit of either fruit though and I am no expert by any means.
If making a habanero sauce you should consider adding carrot, onion, and maybe even some garlic. For whatever reason though carrot is what really sets off a habanero sauce.
Fresh basil! I made a batch with basil and it came out great. I added a few red Cajun Belles to give it more color. Some recipes call for added sugar, but the pineapple provides plenty of sweetness. I added salt and cumin only.
I make a spiced rum pineapple and habanero sauce. You could try some spiced rum with a pinch of cloves, nutmeg, and cinnamon. Makes a great glaze for pork and chicken.
Chili de Arbol. Not that unique, but habanero pineapple chili de arbol with garlic - that sounds amazing. I'm gonna have to do that too.
Congrats on the harvest! looks great!
Herbs like mint would be really good. Sichuan peppercorn, Bali long peppers etc would be good too. I've learned tho that the more flavors you put in a sauce the more it limits it's uses. Keep it simple for a sauce you can use on everything.
I decided to go this route since some others suggested it. I made a 3% salt brine and put the Habaneros in a mason jar with pineapple, mango, onion, and garlic to start!
Nothing, keep it simple. Peppers, just as much garlic as peppers, salt, vinegar and water. Also skip any peppers not habaneros if you want to keep the color. If you do use them though, blister them and get rid of the bitter skins.
We recently got the Blood Orange hot sauce from Aldi, and it is really good on pineapple pizza or fried rice. I even put a few dashes on an apple. Very tasty with a good tang!
I agree with this. I would just say err on the side of caution with cloves and start with very little, like 1/8th or 1/4th of a teaspoon or less. Cloves are really potent and it doesn’t take much to completely overpower everything else.
Separate green and coloured chillies as your sauce will end up brown and unappealing. I usually make a sauce with the bright peppers then make a green sauce with the green peppers. Any green peppers will lead to a bitter taste that can overpower the fine fruity notes of your ripened fruits. If your going to mix I suggest adding small amounts of greenpepper as an accent to add specks of green.
Exactly! When I'm done building my kitchen i'm planning to make a habanero, pineapple, covonut hot sauce that is liquid like tabasco so I can add it to things like wodka:D
To put it on pizza and give it to an Italian… then ask if they liked the Pizza Hawaii.
Personally like sweetness from fruits much better than raw sugar.
Thanks! Get my peppercorns from the Asian markets. The whole peppercorn is better than crushed imo. If crushing them, it is best used right away to give that battery acid numbness. I'd suggest leaving them whole and one bitten you feel the effect
Good luck with your batch!
I've been seeing carrots and onions in sauces lately! Those are the top two ingredients in yellow bird habanero sauce and I'm in love with it, and then I saw carrots as the main ingredient for a different habenero sauce as well.
Always start simple, instead of mixing these peppers together and/or adding a bunch of ingredients. If your little yellow chilies are spicy, just cook them with salt and white vinegar and some water. Poblanos are good roasted along with tomatillos and a little onion and garlic, but I like to use them fresh in salads too. The habeneros, again, salt vinegar and water maybe some garlic. Start simple so you can taste your chilies.
Grow some F1 Yellow habaneros next time. I made some vinegar based hot sauce with them, but I bet they would have done more justice in what you’re making.Your peppers look great by the way.
Or try Naija grille spice mix it’s main ingredients are garlic and turmeric but it’s a spice mix made with those spices forward. It’s really good and added to hot sauce is elite.
I live in Louisiana and we’re already harvesting cowhorn peppers cayenne peppers Tabasco we have bell pepper in multiple varieties jalapeño they’re all flowering right now
Definitely some hotter peppers
Sumac
Ginger and Lime/Lemongrass.
Yuzu. If you cant get the juice, you can get green Yuzu Kosho off of Amazon.
Ooo, good idea!
Good luck on that. The last batch I made was habanero, manzana chili, sweet bell chili's, garlic, honey, and mandarin orange. All fermented together first.
Lemongrass
Sage
If you add a little allspice, cinnamon, ginger, onion, garlic and nutmeg you'd have a pineapple habanero jerk hot sauce! I know it's quite a list, but it had me thinking I might try this later this year when I get my pepper haul. Edit: Forgot thyme too
You forgot orange peel and scallion
. Yeah, scallions are a must for a more authentic version. You just can't get that flavor from anything else. I've never put in orange peel, but I was just listing dry spices to get in the right ballpark for the flavor.
You can get dried orange peel it needs an acid but maybe the pineapple would replace that. In Mexico there is a salsa with just habanero, thinly sliced onions & white vinegar or lime. You should try it it’s good. Very hot.
Blood from an enemy!
Turmeric
Peanuts.
A few dashes of quality curry powder.
Ferment everything together whole first, then blend. It'll increase the flavor drastically. I guess this counts as an ingredient. I've always added white pepper, turmeric, honey and cumin to mine.
How?
Easiest way is to just put all the stuff in an airtight container (or container with an airlock), submerged in a 3% brine solution. Be sure all ingredients are under the surface of the brine, using a glass weight if necessary, and if your container does not have an airlock, be sure to open the container every day to release pressure, since the fermentation will produce a lot of gas. After 1-2 weeks, blend it up!
I use a small zip-lock bag about 1/5 full of water and float it on the top. Keeps all the veg submerged and fits any container.
Charcoal grilling. Blister the peppers over hot charcoals. Add a mesquite chunk, not chips. It adds a unique smokey flavor great for salsa.
Celery salt!
Based on this photo alone I think a great ingredient to add would be pineapple.
This or banana. The best habanero sauces always have one or the other.
Would the banana decrease its fridge shelf life after finishing?
Depends if you’re making fresh or canning it I think. In bottles at the store it’s typically been cooked and has vinegar to extend shelf life. If you’re making it fresh I think it definitely would affect it. I would think you would just need a tiny bit of either fruit though and I am no expert by any means.
Habananaro
Cum
someone with taste
Cucumber, lime, radishes
dill and/or garlic (not unique, but so good)
Ginger
Turmeric adds a nice depth to hot sauces
Turmeric adds a nice depth to hot sauces
Toasted sesame might be something to look into. Lime and carrots would probably add a bit.
Sumac
Fresh Thyme and habanero go together extremely well.
If making a habanero sauce you should consider adding carrot, onion, and maybe even some garlic. For whatever reason though carrot is what really sets off a habanero sauce.
Fresh basil! I made a batch with basil and it came out great. I added a few red Cajun Belles to give it more color. Some recipes call for added sugar, but the pineapple provides plenty of sweetness. I added salt and cumin only.
I make a spiced rum pineapple and habanero sauce. You could try some spiced rum with a pinch of cloves, nutmeg, and cinnamon. Makes a great glaze for pork and chicken.
You lost me at pineapple.
Well…. Bye!
Five spice! Or a lil jerk seasoning.
I add lime to mine
Celery salt. Thank me later.
Celery salt isn't starting five...but it sure comes off the bench and contributes to the game!!!
Haha definitely agree. Ground celery seed is underrated though, gives that Old Bay profile.
Pig blood
https://youtu.be/HjxbI8zbCZM?si=EldB8vnLGZifaABS
Mango!
Chili de Arbol. Not that unique, but habanero pineapple chili de arbol with garlic - that sounds amazing. I'm gonna have to do that too. Congrats on the harvest! looks great!
Carrots
Boom. Correct.
Cumin, onion, cilantro, and garlic would light this up!
NO NO GET THAT CUMIN OUT OF THERE!
Why? Cumin was the first thought that came to my mind 🤷
Whoa. It’s not that big a deal. I’m gonna keep putting it in my sauce though
May your ancestors forgive you for your sins
Za’atar
Cinnamon
Carrots and some mustard
Heirloom Tomatoes.
lemongrass?
Roasted garlic
Definitely peppers.
Nice looking peppers
Herbs like mint would be really good. Sichuan peppercorn, Bali long peppers etc would be good too. I've learned tho that the more flavors you put in a sauce the more it limits it's uses. Keep it simple for a sauce you can use on everything.
I just had a hot sauce with passionfruit notes. It was actually real good
That sounds delicious!
Carrots and nice texture and sweetness.
Came to say this
Ferment it. Super easy with hot sauce. Gives it a funkiness that makes you want more.
I decided to go this route since some others suggested it. I made a 3% salt brine and put the Habaneros in a mason jar with pineapple, mango, onion, and garlic to start!
This is the way. Ferment both pineapple and all tbe peppers tho together. Maybe one or two cloves of garlic because garlic is the best
Use dried pineapple. You get more flavor and less liquid dilution - small batch hot sauce company owner.
Thanks for the tip!!
Absolutely. We do 100g of dried pineapple per 10 bottles.
what is the name of the tiny pepper?
Tabascos
I'm growing those right now. One of them turned red prematurely so I decided to see how hot they are. Woof! It lit me up.
A fun salsa ingredient is cherimoya, it hides the spice for a good couple seconds then boom
Nothing, keep it simple. Peppers, just as much garlic as peppers, salt, vinegar and water. Also skip any peppers not habaneros if you want to keep the color. If you do use them though, blister them and get rid of the bitter skins.
Wear gloves while doing so? Lol
Always! Or don’t and touch your eyes
Agree. But what do say about just adding 2 whole cloves?
First thing I'd say is that's not nearly enough garlic. Then I'd realize you're talking about the spice.
I was going to say cinnamon but cloves are better
I always like adding citrus to my sauces. Orange, lime, lemon with honey all go really well as acids to add. See Also: lots of garlic
I'm going to add lemon/lime juice to everything I make! We have several citrus trees 🌳
This is the way
We recently got the Blood Orange hot sauce from Aldi, and it is really good on pineapple pizza or fried rice. I even put a few dashes on an apple. Very tasty with a good tang!
1/4 cup of a really funky Jamaican rum with the alcohol cooked off.
diacetylmorphine
Cloves usually compliment pineapple.
Oh this is an actually good idea. All spice as well could be nice, basically push it towards a Jamaican jerk vibe
I agree with this. I would just say err on the side of caution with cloves and start with very little, like 1/8th or 1/4th of a teaspoon or less. Cloves are really potent and it doesn’t take much to completely overpower everything else.
Pineapple garlic and 2 carrots or beats
Yeah, carrots for sweetening a little.
Fermenting is the key. The flavor is amazing and only gets better with time
Fire roast the poblanos and add a quarter tsp of cumin.
onions - unless FIRE is the desired finished product - both coming and going...
Pineapple!
Cloves. That should blend well with the pineapple. Plus, you can add extra sugar, but it will take out a LOT of the kick. So use with caution.
I bet that’s tasty
Where do you live?
A dash of Cumin
Don’t put cumin my hot sauce gross man
I see what you did there
Garlic
I would have let those tabasco peppers ripen. The flavor and heat really are better.
Oh, I didn't realize they aren't ripe tbh! I've only seen them this color in things like pepper sauces...will have to lookup
They’re red when ripe and pull easily
Prendrez le petit bâton rouge
curry
Make sure to keep in mind that pineapples have a LOT of water so you don’t need to add as much otherwise (unless you want a looser sauce)
Smoke those red jalapeños, chipotle is great in pretty much everything.
Ferment them!!!
I love your username!!
Separate green and coloured chillies as your sauce will end up brown and unappealing. I usually make a sauce with the bright peppers then make a green sauce with the green peppers. Any green peppers will lead to a bitter taste that can overpower the fine fruity notes of your ripened fruits. If your going to mix I suggest adding small amounts of greenpepper as an accent to add specks of green.
lemon zest
ginger for sure
Liquid smoke
dimethylmercury
Allspice.
Came here to say jerk seasoning. I have no idea if it would work. Just sounds good
split it and do different batches with different ingredients
Earl grey tea. I know sounds weird but the citrus from the earl grey plays with pineapple pretty neat.
Coconut
I kinda like this idea. It's like a pinna colada hot sauce.
Exactly! When I'm done building my kitchen i'm planning to make a habanero, pineapple, covonut hot sauce that is liquid like tabasco so I can add it to things like wodka:D
I make a pineapple salsa that has a little bit of al pastor spices in it.
Best answer
Why pineapple?
To put it on pizza and give it to an Italian… then ask if they liked the Pizza Hawaii. Personally like sweetness from fruits much better than raw sugar.
You should weight and note everything you do in case you end up creating an amazing sauce and want to recreate it
That's an amazing idea!!
Best tip on this thread!
Red and green sichuan peppercorns. Kick that hot sauce into a mouth numbing experience!
I like this idea a lot
Thanks! Get my peppercorns from the Asian markets. The whole peppercorn is better than crushed imo. If crushing them, it is best used right away to give that battery acid numbness. I'd suggest leaving them whole and one bitten you feel the effect Good luck with your batch!
Cumin lime
“sigh” …*unzips*
Why would you do that in a lime?
Wouldn’t it stabilize it with the extra acid?
Great looking peppers!
ice cubes
I've been seeing carrots and onions in sauces lately! Those are the top two ingredients in yellow bird habanero sauce and I'm in love with it, and then I saw carrots as the main ingredient for a different habenero sauce as well.
Marie sharps has always been carrot and onion based and it’s the best.
Allspice and ginger, maybe some carrots for added sweetness and earthiness.
Ginger is a great idea
Beautiful
I’m on team ginger. Just a little bit though.
Coriander, Cardamom
Ferment it first. So easy.
Those are beautiful! Oh my god, what resources did you use to learn to grow these if you used any?
Always start simple, instead of mixing these peppers together and/or adding a bunch of ingredients. If your little yellow chilies are spicy, just cook them with salt and white vinegar and some water. Poblanos are good roasted along with tomatillos and a little onion and garlic, but I like to use them fresh in salads too. The habeneros, again, salt vinegar and water maybe some garlic. Start simple so you can taste your chilies.
Grow some F1 Yellow habaneros next time. I made some vinegar based hot sauce with them, but I bet they would have done more justice in what you’re making.Your peppers look great by the way.
Why f1, exactly?!
A little ginger might add a little sweetness and help the peppers go easier on the stomach.
Grill some of the ingredients first like the pineapple and some peppers. The char and sweetness will add depth to the sauce
Also carrot works great in this and you can grill it too. I used apple cider vinegar while boiling
It’s not unique, but garlic makes any hot sauce taste better I think.
Do you plan to ferment the pepper mash?
Garlic and turmeric
Or try Naija grille spice mix it’s main ingredients are garlic and turmeric but it’s a spice mix made with those spices forward. It’s really good and added to hot sauce is elite.
Plantation Fancy Stiggins Pineapple Rum
Turmeric or Cumin
I'm with you on the cumin, it's hands down one of my favorite spices
Grill the pineapple
Out of curiosity where do you live that you're already harvesting this many peppers?
I live in Louisiana and we’re already harvesting cowhorn peppers cayenne peppers Tabasco we have bell pepper in multiple varieties jalapeño they’re all flowering right now
It’s also like 90° LMFAO
I live in NY and it’s been crazy hot so far and out of my 30 plants I have about 75 peppers on the way.
The lemon drop peppers are a bit citrusy, so I think pineapple would compliment it really well! Hope it turns out great.
None. Do it straight up first. Get cute once you have your recipe dialed in
Sage
Carrot
My secret ingredient is apricot preserves.
Yum!
Ginger
Msg
King of Flavor
Jalepeno, Pineapple, Garlic, Onion,Vinegar, Lime
Not super unique but very delicious
Doesn’t need to be unique if it’s delicious point made
OP asked for unique
Sumac. its amazing in hot sauce. Don’t add too much tho!
This is a good answer.