Tip: habanero peppers are super hot, we strongly recommend wearing gloves while preparing this recipe.

Pack pineapple, peppers and onion into fermentation jar.

Combine salt and water, stir until salt is fully dissolved to make the brine.

Add fermentation weight and pour in brine to cover, pineapple, pepper and onion should be fully submerged.

Top with lid and airlock. Let ferment for 2-3 weeks at room temperature out of direct sunlight.

Add pineapple, pepper and onion to blender with 1 cup of the fermentation liquid. Blend until smooth and then add white vinegar to taste. Hot sauce will keep refrigerated for at least 2 months.