Fermented Pineapple Jalapeno Hot Sauce

A Note on Fermented Hot Sauce

This recipe includes a fermentation step where the chili peppers (and other ingredients) are submerged in saltwater brine to ferment for a few days before being processed into hot sauce.

Ingredients

This jalapeno pineapple sauce recipe is pretty straightforward and uses standard pantry and fridge ingredients. I recommend choosing the freshest possible produce, and organic is always best when fermenting.

• Fruit: This recipe uses fresh, sweet pineapple. I don’t recommend using canned pineapple here. If you want to try another fruit, you can use another tropical fruit like mango or even passion fruit. Make sure to also try my Fermented Mango Habanero Hot Sauce and Passion Fruit Hot Sauce.
• Peppers: Jalapenos are my go-to. They are available all year. You can also use serrano peppers or a combination of green bell peppers and green chiles. Also try my Avocado Salsa which features jalapenos.
• Seasonings: Ground cumin and ground coriander round out the flavor of this sauce. You can use more or less, or none at all.
• Acid: I like adding both lime juice and white wine vinegar to this recipe once the fermentation step is complete. They help round out the flavor and preserve the freshness and color of the sauce.

See the recipe card for full information on ingredients and quantities.

How to Make Fermented Pineapple Jalapeno Hot Sauce

1. Make Brine. In a measuring cup, combine the water and kosher salt, pickling salt, or sea salt. Wisk to combine. The salt should be completely dissolved (Image 1).
2. Pack jar. Add the garlic and the white onion to the bottom of a mason jar. Carefully pack the fresh pineapple and jalapeno peppers into the jar, pressing down firmly as you fill it (Image 2).
3. Weigh down. Apply fermenting weight, if using (Image 3).

4. Add Brine. Pour the salt brine into the mason jar and cover the peppers. Tap the jar a few times to release any air bubbles. Discard any leftover brine (Image 4).
5. Ferment. Apply the fermenting lid (Image 5). Ferment on the counter for 3–5 days (Image 6). The longer you ferment, the tangier the sauce will be. The brine may get cloudy, and that’s completely normal (Image 7).

6. Strain. Strain the contents of the mason jar, reserving the brine (Image 8).
7. Blend. Transfer the peppers, pineapple, onion and garlic to a blender and add the lime juice, vinegar, cumin and coriander (Image 9). Blend until smooth (or your desired consistency is reached). You can add a splash of the brine to help loosen the sauce if needed (Image 10).  
8. Bottle. Transfer the sauce to a squeeze bottle or glass jar (Image 11). Refrigerate and use within 2-3 weeks.

Equipment and Supplies

A fermentation lid (also known as an airlock) is not essential, but highly recommended. This is a lid with a valve that allows gasses to escape safely. It fits directly onto your jar. There are several options like the Klemon and Masontops (affiliate links).

You can use a standard lid and unscrew it twice a day to let any built-up air escape and quickly reseal. This option is not ideal as it can allow oxygen back in.

Glass fermentation weights (affiliate link). These are versatile and help keep the peppers submerged in the brine.

Expert Tips

• Wear gloves! Handling hot chile peppers and then touching your face or other part of your body is asking for trouble! When preparing the hot peppers, use latex or nitrile gloves to protect yourself. Especially important if making any of my hot recipes like Fermented Jalapenos.
• Use glass jars only during the fermentation process. Avoid using any plastic or metal containers as those may react with the acid in this recipe. Glass mason jars are ideal in my opinion.
• Keep it clean. Sterilize your jars and utensils before using them to prevent unwanted bacterial growth. You can sterilize jars and tools by washing them in hot soapy water and then boiling them for 5 minutes.
• Safety first. Make sure to refrigerate your final product in the fridge. Don’t leave it out on the counter.
• When you make your own homemade hot sauce, it will separate in the fridge. This means that the solids will sink and the liquids will rise to the top of the bottle or jar. This isn’t a big deal, you can just shake the sauce before using it to reincorporate everything. You can use a small amount of xanthan gum in the blending process to help keep the sauce homogeneous. For a homemade hot sauce recipe, I wouldn’t bother adding stabilizers.
• A cloudy brine in fermentation is common and usually not a cause for concern. It could be due to yeast or microbial activity, or simply starches and proteins from the breaking down of the fruits and vegetables. Always trust your senses; if something looks or smells off, it's best to err on the side of caution and discard the ferment. When in doubt, throw it out.

Recipe FAQs

Other Hot Sauce Recipes

If you make this Fermented Pineapple Jalapeno Hot Sauce or any other fermentation recipe on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.

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