Pineapple JalapeƱo Hot Sauce
This Pineapple JalapeƱo Hot Sauce is not for beginners. I’m serious. This hot sauce is way hot. Delicious but way hot. You’ve been warned!
I was going to make my super popular Pineapple Sauce for Ham to go with our Christmas Ham this year but decided to try this Pineapple JalapeƱo Hot Sauce instead. I also considered some sort of hot mustard but it’s almost a law to have pineapple with ham.
As with all recipes that use JalapeƱos, you can control the heat by adjusting the number of seeds you include. I wanted mine to be especially spicy to offset the sourness of the pineapple so I kept all of the seeds.
I will warn you up front and hopefully, you are reading this before you make this hot sauce. As the name implies, this hot sauce is HOT. Like very hot.
Unless you really love hot sauce, you might want to move on to one of my other recipes.
After serving it at Christmas dinner, I would probably advise you to remove the seeds of one of the JalapeƱos before adding it to the blender.
While I can handle the seeds from both, it’s so hot that it takes away from the flavors of everything else. Again, experiment to suit your needs.
If you like spicy but prefer mustard with your ham, then give my JalapeƱo Mustard a try. The same rules apply. The seeds will control the heat! The JalapeƱo Mustard will be less hot than this recipe.
You don’t have to use a real pineapple for this recipe. It’s fine to use canned pineapples as long as you use the unsweetened kind. I personally like to drain the pineapple juices before putting them in the food processor.
Since you are going to puree the mixture, it makes no difference what kind you use (i.e. Chunky vs. Crushed vs. Slices).
That being said, reserving some of the pineapple juice might help you “tone” down the heat a bit. You will need to experiment a bit to find the right balance for you.
As you can see from the pictures, I did not process until “smooth” as indicated on the recipe card. I wanted more of a salsa or relish consistency this time around.
You can process the mixture to whatever consistency you need or want. It’s that easy!
How to Handle Hot Peppers
- The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, itās a guarantee that youāre in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!
- Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after youāve handled hot peppers can lead to severe chili burn.
- Resist the temptation to rub your eyes. Wait until youāve removed your gloves and washed your hands thoroughly with soap.
Equipment Needed
You will need a food processor to make this Pineapple JalapeƱo Hot Sauce recipe.
How Hot Are the Peppers
The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.
| Pepper Type | Scoville Rating (Heat) |
|---|---|
| Bell Pepper | 0-0 |
| Banana Pepper | 0-500 |
| Poblano Pepper | 1000-1500 |
| JalapeƱo Pepper | 2500-8000 |
| Serrano Peppers | 10,000-25,000 |
| Manzano Pepper | 12,000-30,000 |
| Tabasco & Cayenne | 30,000-50,000 |
| Habanero Pepper | 100,000-300,000 |
| Ghost Pepper | 855,000-1,000,000 |
| Carolina Reaper | 1,500,000-2,300,000 |
Gather your Ingredients
You will need the following ingredients to make this Pineapple JalapeƱo Hot Sauce recipe (see recipe card for quantities): Pineapple, White Onion, JalapeƱos, Garlic Cloves, Tomatoes, Fresh Cilantro, Fresh Lime, Apple Cider Vinegar and Salt & Pepper.
How to Make Pineapple JalapeƱo Hot Sauce
- Add all of the ingredients to a food processor and process until smooth.
- Put the mixture in a saucepan and bring to a quick boil. Reduce heat. Simmer for 10 minutes.
- Let the pineapple mixture cool before placing it in a jar.
Pineapple JalapeƱo Hot Sauce š¶
Equipment
Ingredients
- 1 Ā½ cup Pineapple, finely chopped
- 1 small White Onion, finely chopped
- 2 Fresh JalapeƱo, finely chopped
- 2 Garlic Cloves, minced
- 1 medium Tomato, finely chopped
- 2 Tbsp Fresh Cilantro, chopped
- 1 Fresh Lime, Zest & Juice
- Ā¼ cup Apple Cider Vinegar
- Salt and Pepper, to taste
Instructions
- Add all of the ingredients to a food processor and process until smooth.
- Put the mixture in a saucepan and bring to a quick boil. Reduce heat. Simmer for 10 minutes.
- Let the pineapple mixture cool before placing in a jar.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I used 2 habenaro’s and 1 carolina reaper… very hot and delicious!!
Very good, Very Hot