Homemade caribbean style pineapple habanero hot sauce recipe

12 ?the number of hot sauces in my fridge.  From Tabasco to Sriracha, green jalapeno to four different kinds of habanero, each has its own distinct purpose and right to exist in my fridge.  And trust me, they all get used.

What with a mountain of habanero peppers growing in the garden and a need for a sweet and uber spicy hot sauce, the Bill Nye the Science Guy lab equipment came out and, after much experimentation, this Caribbean style pineapple habanero hot sauce recipe was born (hot sauce number 13).  The Caribbean part is obvious -it?s a bit Jamaican (habanero, thyme, scallion, ginger, garlic, allspice), a little Trinidadian (mustard), a touch Barbadian (molasses), and no doubt a whole lot spicy.

Nerd.

Ingredients:

3+ habanero or scotch bonnet peppers.  Remove the seeds and ribs if you can?t take severe heat.

Orange death.

3 rings of canned pineapple and 2 TBS of the juice

.5 tsp dried thyme or 1 tsp fresh thyme

3 cherry tomatoes

1 medium sized clove of garlic

A half inch piece of fresh ginger

The white part of 3 scallions

.5 tsp white vinegar

Juice of half a lime

2 TBS molasses

4 TBS yellow mustard

.75 tsp ground allspice

A dash of cinnamon

Salt to taste

Directions:

Add all the ingredients to a blender and blend until smooth.  Taste for seasoning and adjust accordingly.

Blender eye view

Store in the fridge ?tastes best after a couple of days.

Serve with:

Anything needing a sweet and tasty kick.  This hot sauce also makes a killer grilling sauce (NOTE:  it has a relatively large amount of sugar and can burn if not tended to) and great dip for pretzels and the like.

Delicious pain