Preparation
1. Cutting
- Cut the onion and pineapple into large cubes.
- Cut the garlic cloves in half.
- Remove the stems from the 5 habanero peppers and cut them in half.
If you want a milder sauce, you can use fewer habanero peppers.
2. Cooking
- In a sauté pan, pour 1 tablespoon of vegetable oil. Heat it slightly, then add the onion, pineapple, and garlic.
- Sauté for 5 minutes, stirring regularly, until caramelized. Reduce the heat if it’s too high or continue cooking if caramelization is slow.
- Pour in 15 cl of apple cider vinegar and deglaze to recover the cooking juices from the bottom of the pan.
- Reduce the heat (between low and medium).
- Add 1 tablespoon of smoked paprika, 1 tablespoon of cane sugar, and 2 teaspoons of salt.
- Mix very briefly, then add the peppers.
- Add about 40 cl of water.
- Distribute the ingredients evenly in the pan and bring to a boil.
- Cover and let simmer for 10 minutes.
- Uncover and cook for another 5 minutes.
3. Blending
- Let cool for a few minutes off the heat.
Pour everything into a blender. - Blend well until you get a very smooth texture.
Tip: if the sauce seems too liquid, you can return it to a saucepan and let it simmer over low heat to reduce it.
- Pour the sauce into a suitable container (for example, a previously sterilized glass jar).
Fermentation (optional) and Storage
You can ferment this sauce for 1 week at room temperature + 2 weeks at 15°C (or 1 month in the refrigerator).
After fermentation, this sauce can be stored for 6 months without any problem.
Storage if not fermented: 1 month in the refrigerator.