Begin by washing and slicing the ripe pineapple, habanero peppers, fresh ginger, and onion. If you'd like a milder hot sauce, remove the seeds from the habaneros.

In a medium saucepan, combine the chopped onion, pineapple, habanero peppers, and ginger with 1 cup of water and bring to a simmer for 2-3 minutes.

Stir in kosher salt and sugar into the mixture, continuing to simmer for an additional 5-10 minutes until everything is softened and aromatic.

Transfer the hot mixture to a blender, let it cool slightly, then add white vinegar, lime juice, marjoram, and cumin before blending until smooth.

Allow the hot sauce to cool and taste for seasoning, adjusting flavor as desired by adding more salt, sugar, or lime juice.

Once cooled, pour the hot sauce into containers, seal them tightly, and store in the fridge for up to 3 months.