Grate the zest from the lime, taking care to only grate the green surface layer of zest, and stop once you reach the white layer of pith. With habanero peppers for spice, and pineapple chunks for sweetness, this recipe can be used to create a truly delicious sauce. Once prepared, keep it refrigerated, and you will be able to enjoy this sauce over the next few weeks. Fermented Pineapple Habanero Hot Sauce Put the pineapples in a large baking tray that fits them easily and pour over the syrup, turning them until they’re completely covered. Roast for 45-50 minutes until just cooked, turning and basting them from time to time, so they cook evenly. Remove and leave to cool, continuing to baste them occasionally. Reserve any cooking syrup. The bright side: Pineapple chaat masala salad (pictured above) Peach seems to pair effortlessly with habaneros and that's the key to this version. The result is a sweet, flavorful burst of searing heat that will wait patiently in the fridge for the inevitable house guest in search of something hotter.

Roughly chop a small onion and saute it in a dollop of oil along with 2 peeled garlic cloves. I usually leave the garlic cloves whole because all of this is going in the blender eventually.

Ingredients

As for the heat, we use a mix of red serrano pepper (10,000 to 23,000 Scoville heat units) and cayenne powder (30,000 to 50,000 SHU) in our pineapple hot sauce recipe here. Together, they supply a medium level of spiciness here to the sauce. And the red serranos have a natural sweetness that pairs reasonably well with pineapple. Cut the number of habaneros in half, or only use one for a milder hot sauce. Think spicy pineapple sauce rather than fiery hot sauce.

This recipe also contains mango in addition to pineapple, and this is perfect as it offsets the heat of the scotch bonnets in a wonderful way. So, if you love sweet and spicy hot sauce, this recipe is great. Vinegar-Free Mango, Pineapple Hot Sauce This next recipe also contains mango, but this isn’t the most notable thing about this recipe. Instead, the most notable thing about this recipe is the fact that it does not include any vinegar. As you will have seen, many of the recipes on this list contain a lot of vinegar.

Fermented hot sauces, as the name implies, are created by fermenting hot chillies and other ingredients in a container. Hot sauce ingredients get decomposed by healthy bacteria and enzymes – often by submerging the mixture in salt brine or by letting healthy bacteria break down other ingredients over time. This produces a more tangy, sour-tasting hot sauce and can help to bring out the flavours of other ingredients. They usually taste a little fresher too and have the added health benefit of containing probiotic bacteria (like yoghurt or kombucha), because of the fermentation process. This is thought to help the body break down food and better absorb nutrients. Put the sugar, lime juice and zest in a small saucepan over a low heat until the sugar has just dissolved, then stir in the oil and a pinch of salt.