Fermented Pineapple Jalapeno Hot Sauce Recipe

Table of Contents

• A Note on Fermented Hot Sauce
• Ingredients
• How to Make Fermented Pineapple Jalapeno Hot Sauce
• Equipment and Supplies
• Expert Tips
• Recipe FAQs
• Other Hot Sauce Recipes
• Fermented Pineapple Jalapeno Hot Sauce Recipe

A Note on Fermented Hot Sauce

Fermented hot sauce is made by submerging peppers and other ingredients in a saltwater brine for several days. During this time, natural fermentation develops a tangy flavor and softens the sharpness of the raw ingredients. In this recipe, jalapenos, pineapple, onion, and garlic ferment together before being blended into a smooth sauce.

Ingredients

This pineapple jalapeno hot sauce uses easy-to-find ingredients. For the best fermentation and flavor, choose fresh produce whenever possible. Organic produce is a good option for fermentation because it is less likely to have residues that could interfere with the process.

• Fruit: Fresh, sweet pineapple is essential for the best flavor and texture. Canned pineapple is not recommended for this recipe.
• Peppers: Fresh jalapenos provide a moderate heat level and a clean green pepper flavor. Serrano peppers can also be used if you want a sharper, hotter sauce.
• Aromatics: Garlic and white onion add savory depth and help balance the sweetness of the pineapple.
• Brine: Unchlorinated water and salt create the environment needed for fermentation. Bottled, spring, or filtered water is ideal.
• Seasonings: Ground cumin and ground coriander add warmth and complexity. You can adjust them to taste or leave them out for a simpler sauce.
• Acid: Lime juice and vinegar are added after fermentation to brighten the sauce and help preserve its fresh flavor and color.

See the recipe card below for exact ingredient quantities.

How to Make Fermented Pineapple Jalapeno Hot Sauce

1. Make the brine. In a measuring cup, combine the water with kosher salt, sea salt, or pickling salt. Whisk until the salt is fully dissolved (Image 1).

2. Pack the jar. Place the garlic and white onion in the bottom of a clean mason jar. Add the fresh pineapple and jalapeno peppers, pressing down gently but firmly as you fill the jar (Image 2).

3. Weigh down the ingredients. Add a fermentation weight if you have one. This helps keep the pineapple and peppers submerged under the brine (Image 3).

4. Add the brine. Pour the salt brine into the jar until the ingredients are covered. Tap the jar lightly to release trapped air bubbles. Discard any leftover brine (Image 4).

5. Ferment. Add a fermentation lid or airlock. Let the jar ferment at room temperature, away from direct sunlight, for 3–5 days (Images 5 and 6). The longer it ferments, the tangier the sauce becomes. Cloudy brine is normal during fermentation (Image 7).

6. Strain. Strain the fermented ingredients, but reserve the brine in case you need it to thin the sauce (Image 8).

7. Blend. Transfer the jalapenos, pineapple, onion, and garlic to a blender. Add the lime juice, vinegar, cumin, and coriander. Blend until smooth, or stop earlier if you prefer a more textured sauce. Add a small splash of reserved brine if the sauce is too thick (Images 9 and 10).

8. Bottle. Pour the finished sauce into a squeeze bottle or clean glass jar. Refrigerate and use within 2–3 weeks (Image 11).

Equipment and Supplies

A fermentation lid, also called an airlock, is not absolutely required, but it is highly recommended. It allows gases to escape while limiting oxygen exposure. This makes the fermentation process easier and more reliable.

If you do not have a fermentation lid, use a standard mason jar lid and carefully loosen it once or twice a day to release pressure. Tighten it again after burping the jar. This method works, but it is less ideal because it may allow oxygen back into the jar.

Glass fermentation weights are also useful. They help keep the pineapple, peppers, onion, and garlic below the brine, which is important for a safe and even ferment.

Expert Tips

• Wear gloves. Jalapenos can irritate your skin and eyes. Use latex or nitrile gloves when cutting and handling hot peppers.
• Use glass for fermentation. Glass mason jars are ideal. Avoid plastic or metal containers, as they may react with acidic ingredients.
• Keep everything clean. Wash jars, lids, weights, and utensils thoroughly before use. For extra care, wash them in hot soapy water and boil them for 5 minutes.
• Keep ingredients submerged. Peppers and pineapple should stay under the brine during fermentation. A glass weight makes this easier.
• Expect separation. Homemade hot sauce may separate in the refrigerator. Shake the bottle before using to bring the sauce back together.
• Watch the ferment. Cloudy brine is common and usually normal. If the ferment smells unpleasant, looks moldy, or seems unsafe, discard it. When in doubt, throw it out.
• Refrigerate after blending. Once the sauce is finished, do not leave it at room temperature. Store it in the refrigerator and use it within 2–3 weeks.

Recipe FAQs

Other Hot Sauce Recipes