Smoked Habanero Bourbon Hot Sauce with Pineapple Heat!

In this video, I’m smokin’ up a fiery, sweet, and smoky homemade hot sauce that packs a punch. We’re taking red habaneros, tomato, fresh pineapple, and bourbon to create a bold sauce with backyard BBQ flavor. Perfect for wings, tacos, grilled meats, or anything that needs a serious kick.

🔥 Smoked on the pellet grill
🥃 Finished with bourbon
🍍 Balanced with pineapple
🍅 Rich tomato base

This hot sauce is the perfect blend of heat, sweet, smoke, and tang. Stick around for the full cook, blend, and taste test!

🧂 Full Recipe Included!
💬 Drop a comment if you’d bottle this or want to see more sauce content.
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🌶 Ingredients:
• 8–10 red habanero peppers (stems removed)
• 1 large ripe tomato (halved)
• 1 red bell pepper (seeded)
• 1/2 medium red onion
• 4 cloves garlic (skin on)
• 1 cup fresh pineapple chunks (or canned in juice, drained)
• 1/2 cup bourbon (Elijah Craig Barrel Proof, Wild Turkey 101, etc.)
• 1/4 cup apple cider vinegar
• 1/4 cup fresh lemon or lime juice
• 2 tbsp brown sugar optinal
• 1 1/2 tsp kosher salt
• 1 tsp smoked paprika
• Optional: 1 chipotle in adobo (for smoky heat)
• Optional: 1/4 tsp cumin (for earthy depth)

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🔥 Smoking Instructions:
1. Fire up the smoker to 225°F using oak or hickory.
2. Smoke the habaneros, bell pepper, tomato halves (cut side up), red onion, garlic (still in skin), and pineapple chunks on a tray or grill basket.
3. Smoke for 45–60 minutes until soft, caramelized, and slightly charred.

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🔪 Sauce Instructions:
1. Peel the garlic after smoking.
2. Add all smoked ingredients to a blender: habaneros, tomato, bell pepper, onion, garlic, pineapple.
3. Add bourbon, vinegar, lime juice, brown sugar, salt, and smoked paprika.
4. Blend until smooth. Add water or vinegar to thin if needed.
5. Pour into a saucepan and simmer on low for 10–15 minutes to cook off alcohol and blend flavors.
6. Taste and adjust—add more lime for brightness or more sugar if it’s too fiery.
7. Cool, bottle, and refrigerate. Gets better after 24–48 hours.