Ingredients:
– 2-3 habanero peppers
– 1/2 ripe pineapple
– 1/2 onion
– 1 cup water
– 2/3 cup white vinegar
– Juice of 1 lime
– 8 slices of peeled ginger (about 1/2 inch piece)
– 2 tsp sugar
– 1 1/4 tsp salt
– 1/4 tsp dried marjoram
– 1/8 tsp ground cumin
Instructions:
1. **Prep Ingredients** – Slice the pineapple, habanero, ginger, and onion. Remove seeds and pith from the habaneros if you prefer a milder spice. 
2. **Simmer** – In a pan, simmer the onion, pineapple, habaneros, and ginger with 1 cup of water until somewhat submerged, about 2-3 minutes.
3. **Add Seasonings** – Add salt and sugar. Simmer gently until the onions and peppers have softened, about 5-10 minutes.
4. **Blend** – Transfer the simmered mixture to a blender. Add vinegar, lime juice, marjoram, and cumin. Blend until smooth and let cool. 
5. **Season** – Adjust seasoning by adding more salt and/or sugar if needed.
6. **Bottle** – Pour into hot sauce bottles or a mason jar. 
**Notes:**
– **Accessories** – Useful tools: hot sauce bottles and a funnel for filling bottles.
– **Adjusting Heat** – Remove seeds and pith from the habaneros for a milder spice.
**Common Questions:**
1. How long does the hot sauce last in the fridge? 
2. Can I use a different type of vinegar? 
3. What if I don’t have marjoram? 
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