Fermented Pineapple Habanero HOT SAUCE Recipe (Sweet & Spicy + GINGER!) 

We hope you like this spicy twist on our original hot sauce! Enjoy! (Our original jalapeno hot sauce: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-np9y-98Rhn0.html)

I know that the two of you know way more than I do about fermenting (which I am a newbie), but I want to give you an important tip about your peppers (I grow a lot of them). When you cut your peppers in half, pay close attention to the seeds, or rather the color of the seeds. If they are dark like the ones in your video it means that your peppers were picked a little bit late and the pepper has started to go bad. Always remove any discolored seeds since they are the first to go when a pepper begins to rot. It does not mean there is anything wrong with the pepper, but I definitely would not chance using the seeds in your recipe. I have watched several of your fermenting videos and just love watching, I have learned a lot and have even started making my own vinegars this season. As a matter of fact, my very first attempt is ready to be strained today, wish me luck as I enter stage two of the ferment. May God always Bless the two of you with good health, safety, and prosperity in all you do. ~SuzyJC-in-Central-Southeastern-Ohio_10.14.2023~

You guys are awesome. Refreshing to see happy people nowadays

Gota be the best hot sauce video out there. And I have watched 100s, Thank you. You guys are off the charts!!!

I made it while I watched your video. Can’t wait to check it in 7-10 days. Thanks

I made this recipe and got so many compliments on it! It's definitely my new fave recipe! Thanks guys, love your content!

you guys are genuine couple goals

I did a similar version with 6 scotch bonnet x mango, and yes it was 🔥🔥🔥 great video!!!

love you guys and your special effects!

Sounds like a very good recipe. I Will try this! great video and thank you!

You guys are great I will definitely try your recipe because I'm Hispanic and I love hot sauce thanks for your recipe...

Really looking forward to trying this recipe! I find that when you blend the contents of the ferment without the brine, the blended hot sauce is a bit thicker. That way it’s easier if you want a thicker sauce without so much straining after blending 😊 just personal reference at the end of the day though. Plus you can keep the brine for other ferments or adding into other recipes.

WOW!!!! This is a totally delicious hot sauce!!!! My kids even love it and they are not huge fans of spice (used one habanero for their batch and 3 for mine). So yummy! Thank you I love all your videos. Now off to make more kefir water!

Just started a 2 gallon batch of this. Thanks for the inspiration.

I will need this in about 6 months lol. Looks great 👍🏼😃

Used your recipe to try my hand at this. I have been growing African Bird's Eye chilies for a couple years now and have way more than I need. I'll update with results. Now on to your tepache recipe with the pineapple scraps.

Love it!!!!

Thanks for the video! I just did a similar recipe and your video was great for inspiration! I have now fermenting 1 jar with Scotch Bonnets + Pineapple and 1 jar with Mango + Jalapenos. Really enjoyed your dorky moments, made me laugh :)

Love the video! How do you stop fermentation? If you bottle too early, aren't you worried of exploding bottles?

Great production value on this video. I strongly recommend against measuring salt by volume. 1/2 tsp of coarse sea salt is very different from 1/2 tsp of finely ground sea salt. Really this should be calculated by weight. 2% of the total weight of the food being fermented, should be added as salt. Additionally, iodized salt should be avoided whenever you're lactofermenting. Iodine (like the chlorine you mentioned) will cause your ferment to behave unpredictably. If you're interested try the following combo: Mango Habanada Ginger Garlic Shallot This is a really flavorful sauce for your guests that don't like spicy food.

The longer you ferment the better I've found. Longest I've gone is 9 months but usually do at least 2-3 months.

I like watching your videos

Dang! I thought you were going to put ginger bug IN the hot sauce and got super excited. Still fun to follow along!

Looks great. I grow chocolate habanero chillies and make a sweet sauce. I am wondering whether some lime juice might help to balance the sweetness of the pineapple. I will give it a try. Thanks for the video.

looks awesome I am definitely going to make this one. Can I use a little xanthan gum when I blend it to prevent seperation ?

Ur sooo awesome keep up the good work take care

I think I’ll try this but with only one habanero! Great job!

OMG I just made the same recipe - fresh pineapple garlic onion habanero. I used almost the entire pineapple 5 cloves garlic 1/2 onion and about 25 habaneros. It fit perfect in a half gallon mason jar. Hopefully I'll get 12 five ounce bottles.

I wanna try this with mandarin oranges!

Nice videos. I like to cut the pineapple in rings. The I use half rings on top to keep the ingredients down. Then the weight on top.

hey guys... how warm is your kitchen? i know FL is hot, but im wondering if my quarts arent bubbling as much as yours bc its cooler than ideal in my kitchen. it stays 72. tomorrow is day 6 for both hot sauces, so im trying to decide if its time or not.

Omg the 👄 had me 💀. This is a quality channel. All the videos are worth the watch.

Hi guys great video👍🏻what happens if I don't ferment it?

Hi, is there a way to make a chipotle hot sauce? Or other dry chili hot sauces such as ancho?

Hot sauce that u blended before fermenting has 1.5 cups of salt brine?? This looks so delicious...do share the details please

What brand are those silicone lids that fit on top of the mason jars?

can you treat in a water bath to make it shelf stable? can you add xantham gum to keep from seperating? How much for a quart?

Oh, more of these people!

We hope you love this habanero hot sauce recipe! Want another great hot sauce recipe? Check out our light & tangy apple jalapeno hot sauce! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wXUcuRW9iUw.html

Since this is fermented can it be sealed and left on the shelf? Any idea of what the ph was after fermentation?

Can I add some ginger bug instead of the chopped ginger? It would help the fermentation as well so it’s a win win, right?

How long does this stay good for after finished? Is there any way to preserve it for a longer period of time?

I know you made this three years ago, but it would really help if he used international measurements as in grams litres

New sub🥰🇸🇳🙏🏻

Will it build up pressure if stored in a mason jar?

the sauce appears thin and runny...how do you use it and is it possible to thicken with, say, cornstarch? thanks

Whenever I'm cutting up onions in mass quantities, I have a lit candle nearby to burn off those onion gases before they make me tear up.

Can u cook it, to stop the fermentation?

My room is about 10-15 degrees Celsius is that okay? I think I read that should be about 20 degrees Celsius.

Instead of using a brine, I’m curious if you’ve tried this with a vacuum bag, and just salt.

Man this is great. I'm gonna try follow this and use red chillis instead, and maybe some bell pepper just to get a more orange color. And maybe put out some of the brine after to remove some salt, or?

Just a thought. The blender blades create heat. Could it create enough heat to kill the probiotic?

Trust me I know about not wearing gloves lol. I touched my eye once without thinking and it did not stop burning.

Can I substitute parsley for cilantro?

Maybe ferment garlic in honey and add that at the end.

Where nd how to.use this?

can i use over ripe pineapple?

You two are corny, but in a fun way. Hello from Trescott Maine!

Since your adding a fermentation lid on top and you're filling it to the brim, there really isn't any need for a weight to weight the food down right? Just a thought...I personally fill my jars up to the brim and just release the air every day....but I'd like to get some fermentation lids as they seem super helpful...but I've seen people adding weights in a lot of videos and I always think why don't they just fill the jar up to the top to avoid having any air

When are you guys going to upload another video?

Hi

A quoi ça sert de mettre du piment si c'est pour enlever le principe actif à l'intérieur. Une hot sauce doit piquer point.

Only fermenting for a week pour soap will not promote mold anyway. Like your videos but I never see you going past 2 weeks or even into 2 months?

You don’t boil your sauce?

Looks good but I'm not into any sauces that are sweet.

Only 2 peppers... hardly a hot sauce there guys.

Ummm those seeds in the Habs were rotten with that dark color guys

They act like they discovered that habanero’s and pineapples go great together, but people have used these two, together for decades.

I guess this will be viewed as a negative comment so we'll have no reply. Very sorry.

Really like your videos but you seem to talk to people like their kindergarteners

I just needed a recipe and that was unbearable to watch. I’m sorry but I hope you both fixed that whole mess by now. We don’t need giant lips, that’s not cool.

Awkward

really fake and cheezy

dont know whats worst the hot sause in the eye or the level of cringe

Not nearly enough Habs. 15 in that size jar. 30 in a half gallon.