Roasted Habanero Pineapple Hot Sauce

Ingredients

1 pound habanero chiles

1 cup chopped pineapple

2 tablespoons salt

3 cloves fresh garlic

1 1/2 cup white distilled vinegar

Directions

Preheat oven to 400 F.

Wash and de-stem the chiles and place on a sheet tray lined with aluminum foil with the chopped pineapple.

Roast for about 20 minutes or to desired char level.

Once roasted, place all ingredients except vinegar into a food processor.

Pulse until coarse but combined.

Place mixture into a large glass jar.

Let sit for 12 hours at room temperature with lid loose to allow air flow and fermentation.

Add vinegar, and loosely screw on lid.

Let chile mixture stand at room temperature for at least one day and up to seven days (taste it daily; the longer it sits, the deer the flavor becomes).

Once desired flavor has been reached, puree in food processor or blender until smooth, about 1 minute.