Gourmet Economist

The Intersection of Culinary Craft and Economics Insight

Meal Prep

Grilled Pineapple Habanero Hot Sauce

Summer in our house means a lot of hot peppers to harvest. I do not like most hot sauces sold on the market because of their sharp vinegar flavor. So I decided to make my own with the bounty of habaneros we got from our garden.

Grilled Pineapple Habanero Hot Sauce

Prep Time 30 minutes
Cook Time 10 minutes
Course Meal Prep
Servings 20
Calories 33 kcal


  • 8 Fresh habanero peppers
  • 2 Fresh serrano peppers
  • 1 Pineapple sliced
  • 2 Shallots halved
  • 1 head Garlic
  • 1 tsp Ground cumin
  • ½ cup Apple cider vinegar
  • ½ cup White vinegar
  • 4 tsp Worcestershire sauce
  • 2 tsp Salt
  • 1 Lime juiced


  • Preheat grill. Wrap the garlic head in foil and place it on the grill to roast for 10 minutes. While the garlic roasts, grill the pineapple and shallots until charred on all sides. Lightly blister habanero peppers until golden brown and slightly charred.
  • Let all the grilled ingredients to cool down before adding then to the blender. Add in all other ingredients except lime juice and blend until smooth.
  • Pour the contents into a medium sized pot. Bring to boil, and simmer for 10 minutes,
  • Strain the sauce, if desired. Mix in the lime juice and let cool.
  • Refrigerate for 3-4 days, freeze for longer.


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