Heartbeat Hot Sauce, Pineapple Habanero, 6oz

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Cut the number of habaneros in half, or only use one for a milder hot sauce. Think spicy pineapple sauce rather than fiery hot sauce. Either way, this will keep in the fridge for at least a month and now you've got the perfect answer for when someone asks for something hotter. Add pineapple chunks, jalapeno flesh, vinegar, sweet onion, lemon juice, garlic, and salt in a blender. You don’t need an ice-cream maker to get a great-tasting treat like this. Photograph: Kim Lightbody/The Guardian

I'm a huge fan of dousing a lot of my food with tasty, spicy hot sauce. And different types of foods call for different types of hot sauces. Sometimes you need a tangy one, a smoky one, an earthy one, a sweet one...us hot sauce lovers need to have all of our options available. This one fills my need for a slightly sweet, but really hot, hot sauce.Apple cider vinegar (optional): Some like a splash of apple cider vinegar in their hot sauce. I prefer just to add lime, but you can play with it and see what you prefer. To make the ice-cream, put 200ml of the cream in one mixing bowl, and the remainder with the ricotta and honey in another. Using an electric whisk, whip the cream on medium speed until it forms soft peaks, then whip the other bowl until completely smooth.

Hot sauces have been produced around the world for centuries and are an essential part of many cuisines – but what makes them so appealing? We know that humans love the heat of chilli peppers because they contain capsaicin, a compound which happens to be a perfect fit for receptors in our mouths designed to register burning from other heat sources, like a boiling hot cup of tea. We experience pain, which triggers the brain to release enjoyable endorphins, our body’s home-grown opiates. So we get off on the buzz of eating these aggressive little fruits but we also appreciate their flavour, which varies depending on the particular chilli; from the teeny tiny orange chiltepin to the wide green poblano. Grate the zest from the lime, taking care to only grate the green surface layer of zest, and stop once you reach the white layer of pith. This recipe is a beautiful blend with the right amount of sweetness. Sour and mildly hot with the intense flavors of pineapple jalapeno. A single cup of fruit seems to be a good ratio for this recipe, with peach, pineapple, and mango all being good options.Habaneros are naturally fruity and will pair well with any of them. I used canned peaches and fresh pineapple for this batch but definitely try to use fresh fruit whenever you can. Here's a recent Mango Habanero batch.slices of fresh ginger– The secret ingredient in this hot sauce. Ginger adds a zingy punch that will leave everyone wondering why it is so good. With a mixture of sweet, spicy, and smoky flavors, there is something for everybody in this hot sauce. That is why you have to give this recipe a go. Especially if you are a fan of all these flavor groups. Pineapple Habanero Hot Sauce This recipe is popular with our family and friends. If you have a lot of peppers to use up, double the batch and give some away. Nobody will complain!