- 60 grams habaneros
- 240 grams orange bell pepper
- 100 grams red onion
- 200 grams pineapple
- 50 grams garlic
- 180 grams water
- 38 grams salt
- 100 grams pineapple juice, sugar, or honey (after fermentation)
- 100 grams vinegar (after fermentation)
- This recipe at 1x works best with a 32-ounce jar for the fermentation and a 12-ounce bottle for the sauce.
- Wash your fermentation equipment, including the jar, weight, and lid with hot water and soap.
- Wash and chop the peppers, onion, and pineapple (wear gloves if you are sensitive to peppers).
- Crush and peel the garlic.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams. Place a mixing bowl on your kitchen scale and tare/zero the scale.
- Measure out the designated amounts of habanero, bell pepper, onion, pineapple, and garlic.
- Remove the bowl from your scale and set it aside. Place your empty, clean mason jar on the scale, and tare/zero the scale. Ensure your scale is still set to grams, and add the designated amount of filtered water to your mason jar.
- Place a small bowl on your scale and tare/zero the scale. Weigh out the sea salt. Then add the salt to the jar with the water. Stir until all the salt is fully dissolved.
- Add the peppers onion, pineapple, and garlic into the mason jar with water. You will need to mash the peppers into the jar with a tamper or spoon to pack them in, as you do, the brine will come up.
- Place your fermentation weight in the jar, ensuring that all the pepper pieces and the weight are fully submerged in the liquid. You can use a big ring slice of onion or an outer cabbage leaf under the weight to help tuck everything in if necessary.
- Secure the lid to the jar and ferment at room temperature for 5 to 6 weeks.
- After fermentation, add all of the fermented peppers, garlic, and brine to a blender with the sugar (or pineapple juice/honey) and vinegar. Blend on high until smooth.
- Scoop everything from the blender into a pot and simmer for about 10 minutes.
- Place a colander over a large bowl and strain the sauce. You can mash the pulp in the colander with a spoon to get all the juices out. (don’t forget to save the pulp to use as a pepper paste!)
- Return the strained liquid to the same pot and cook for 10-15 more minutes at a simmer with regular stirring until it reduces down and thickens a bit.
- Using a funnel, bottle the sauce. Wait to cap the bottle until the sauce cools down a little.
- Store in the refrigerator. Use within a year for the best flavor.
