by Jamie Luck

View the Project on GitHub delucks/recipes

Pineapple Ginger Hot Sauce

AKA “The Jerk”. This sauce is on the fourth revision.


For the sauce

Ingredient Standard Measure Weight
Pineapple One medium 950g
Habanero Three peppers 21g
Jalapeno Two peppers 67g
Ginger root One cup 66g
White onion Some 94g
Jerk mix (below) 1/4 cup ~30g
White vinegar 3 cup ???

For the dry jerk

Ingredient Standard Measure
Salt 1/4tsp
Chipotle powder 1 tsp
Garlic powder 2 tsp
Dried thyme 1 tbsp
Pepper flakes 1 tbsp
Paprika 1/2 tbsp
Ground cinnamon 1/2 tsp
Allspice 1/4 cup


Grind allspice and other whole ingredients into a fine powder. Mix together inside a container and shake to combine well.

Peel the pineapple and core it. Cut it into smaller chunks and place it in a food processor, processing until completely pureed.

Chop the onion finely and remove the tops from the peppers. Peel the ginger root using a spoon and chop it into inch-long strips. Put a splash of oil into a saucepan, heating it to medium. Add the onion and ginger, cook until the onion is transparent, stirring the whole time. Add the peppers and jerk mix, mixing thoroughly. When this becomes really fragrant, add the vinegar and bring to a boil.

Boil this mixture for an hour to create the spicy vinegar. In a large mixing bowl, combine the pineapple puree and the spicy vinegar and mix well, immersion blending if necessary to remove chunks.

Test pH of resulting sauce. If it’s greater than 4, refridgerate the sauce. If it’s less than four, the sauce will keep at room temperature for a few weeks.