11/30/2025

This recipe should create a bright, tropical orange hot sauce by substituting cherries with pineapple and using yellow aromatics. The flavor profile balances the sharp heat of orange habaneros with the sweetness of pineapple and the warmth of Caribbean spices.

Part 1: Fermentation (Batched at 5:00 pmon 11/30/2025)

Yields: Approximately 1 quart of fermented mash (5 Woozy Bottles 5-oz each)

Equipment:

• 1-quart Mason jar (433 g) with a rubber burp top or airlock

• Kitchen scale

Ingredients:

• 146 g orange habanero peppers

• 336 g fresh pineapple, diced (core removed)

• 131 g yellow onion

• 26 g garlic

• 2g whole allspice berries (20-count) and/or 11 g of minced fresh ginger (Caribbean spices)

• 143 g Water to fill the jar

• 30 g salt (approximate—this is a 3% salt by weight ratio)

Instructions:

1. Prep: Finely dice the orange habanero peppers, yellow onion, and garlic. Chop the pineapple into small chunks.

2. Combine: In the quart-sized Mason jar, combine the diced habaneros, pineapple, yellow onion, garlic, and the allspice berries (and/or ginger).

3. Weigh: Place the jar on your kitchen scale and zero it out (tare). Add enough water to cover all the ingredients completely.

4. Calculate Salt: Record the total weight of the ingredients and water. To calculate the exact amount of salt needed, multiply the total weight by 0.03.

   • Example: If your total weight is 852g, you would add 26g of salt (852 x 0.03 = 25.56, rounded to 26).

5. Dissolve: Add the calculated amount of salt to the jar and stir gently to dissolve.

6. Seal: Close the jar with the rubber burp top or airlock. This allows fermentation gases (CO2) to escape without letting oxygen in.

7. Ferment: Store the jar in a cool, dark place and allow it to ferment for one week. The mixture should bubble slightly and smell tangy. (Approximately 7 - 10 days)

Part 2: Finishing the Hot Sauce

Equipment:

• High-speed blender

• Sous vide machine

• Hot sauce bottles (5-oz woozy bottles)

Ingredients:

• Fermented pineapple and habanero mash from Part 1

• 57g white vinegar (preserves the bright orange color)

• 4g salt (for finishing seasoning)

• 3g xanthan gum

Instructions:

1. Transfer: Remove the allspice berries and carefully transfer the fermented mash from the jar into a high-speed blender.

2. Additions: Add the white vinegar, the additional 4g of salt, and the xanthan gum.

3. Blend: Blend on high until the mixture is completely smooth, emulsified, and a vibrant orange color.

4. Bottle: Pour the finished hot sauce into your bottles.

5. Pasteurize: Set a sous vide machine to 170°F (77°C). Place the sealed bottles of hot sauce in the sous vide bath and pasteurize for one hour. This stops fermentation, stabilizes the flavor, and extends shelf life.

6. Cool: After pasteurization, let the bottles cool completely on the counter.

7. Store: Refrigerate the hot sauce after opening.

Enjoy your homemade Caribbean hot sauce!