That's going to be a very bright sauce

I'm hoping so.
My idea is something light and tropical but still packs a bit of a punch. My only conundrum now is if I add any kind of spices what do I add? I almost don't want to put any in simply because it would mess with the over all color of the sauce and I'd really like it to stay that nice orange color. This may be my first sauce that I don't add anything else to it.

Give it a shot without anything, see how it turns out. Afterwards, when tasting, decide if you want to add anything to it. But as-is, it sounds delicious!

I ended up cutting the pineapple after all the peppers and I casually ate the remaining pieces and they kind of melded with the habanero juice and it was hot, but damn did it taste good lol

Oooh! Hey. That reads like it will be really good. I get the impression that the sauce will start out strong, then have a sweet aftertaste. My late friend Jim collected a lot of Arizona Gunslinger hot sauces which were infused with "Candy" flavors. They started out tasting like regular hot sauce, but had a peppermint, bubble gum, or cotton candy "Chaser" after. I must admit, I'm not used to my hot sauces tasting like candy.

I dont know if I've heard of candy flavors but it sounds intriguing. But again I'm not sure if anyone has done alcoholic drink flavors for hot sauces but I'm planning on getting some fresh mint, lime juice and either some non alcoholic rum (it exists but it's kind of expensive) or a really good rum extract and try and make a mojito flavored sauce lol.

As far as the taste of this particular sauce I'm thinking it might be the reverse of what you predicted. I had cut all the peppers first and the pineapple last, I had only used about half of the pineapple so I had some pieces to snack on and the pineapple was, needless to say, front and center but after a few seconds the habanero juice kicked in and there wasnt much of it but there was enough to heat things up with a nice lingering heat for a few minutes. I almost want to keep the brine from this and just soak pineapple chunks in it hahaha

Will you be pulping this or leave it looking this way?

I'm going to leave it as is for the ferment but I'm still trying to decide if I am going to blend it to death afterwards when I make the actual sauce and leave the pulp in it or put it through my new juicer and make a smooth sauce.
A smooth sauce has its perks because you dont have to worry about seeds or any kind of pulp but it stays as is.
A blended sauce with the pulp still in it has its perks too as the longer it sits the more capsasin gets pulled from the peppers therefor the older it is the hotter it gets.
the first sauce I made I left the pulp in and when it was new I really enjoyed it but now about 1 1/2 months later it's gotten so much hotter I almost dont want to use it lol

I asked because I think it looks pretty in the jar. I'm not at all a fan of anything hot--I don't even like black pepper--but I wish you all the best in this endeavor.

I was going to suggest honey. There's a tea company in Texas that makes unusual blends, and a few years ago they were soliciting ideas for new recipes. I sent them the "Fire Ant"--honey, lemon, and hot pepper.

I was talking out of my hat, of course, but it sounded like a good combination to me. They thanked me for the idea but I doubt it went any farther than the Circular File.

being in brine, after a while everything would just get mushy and start looking like Jinjur after Katre beat the snot out of her

as it so happens I just bought a bottle of honey and I have also been looking for an excuse to add lemon to a sauce lol
of course I've been looking for lemongrass to use instead of actual lemon but since your idea is inspired by tea maybe lemongrass would be more appropriate :p

If it's going to get mushy, then pulping it to a smooth consistency would probably work; I'm still trying to think of how you can preserve the bright orange color, though. Tumeric would make it orange but I'm not sure what that would do to the taste in the long run.

If you do make a "Texas Fire Ant" sauce, let me know how it turns out. I'll draw you a picture of Pepe the Fire Ant for the label ;)

way cool...

Vix

It occurs to me that lemon juice is used to keep fruit from browning.

I have no idea whether it would work to keep this bright orange, or not.

thats definitely an idea.
So far the sauces I've made have retained their color after the final processing so hopefully this one will do the same.
It will get a little lighter though because of the pineapple but I'm ok with that.