Ingredients
Scale
- 1 fresh pineapple (peeled and chopped into small pieces)
- 2–4 habanero peppers (depending on your heat preference)
- 1 small onion (roughly chopped)
- 3 cloves of garlic (minced)
- 1/2 cup white vinegar
- 1/4 cup lime juice (freshly squeezed)
- 1 tablespoon honey or sugar (optional, for added sweetness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup water (or more to adjust consistency)
Instructions
- Prepare the Ingredients: Peel and chop the pineapple into small pieces. Remove the stems and seeds from the habanero peppers (use gloves to avoid irritation). Chop the onion and mince the garlic.
- Cook the Base: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 2-3 minutes until softened and fragrant.
- Add Pineapple and Peppers: Add the chopped pineapple and habanero peppers to the saucepan, stirring to combine with the onions and garlic. Cook for about 5-7 minutes until the pineapple softens and starts to release its juice.
- Simmer the Sauce: Pour in the vinegar, lime juice, honey (or sugar), salt, and black pepper. Stir everything together and bring the mixture to a simmer. Reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Blend the Sauce: Remove the saucepan from the heat and allow the mixture to cool for a few minutes. Once cooled, use an immersion blender or transfer the mixture to a regular blender and blend until smooth. If the sauce is too thick, add water a tablespoon at a time to reach your desired consistency.
- Taste and Adjust: Taste the sauce and adjust the sweetness, salt, or lime juice to your preference. If you prefer a spicier sauce, you can add more habaneros or chili flakes.
- Store: Pour the sauce into a clean bottle or jar and store it in the refrigerator. It will keep for up to two weeks.