Originally Posted by billmac
I know I can simply mix pineapple and chopped habaneros, but I'd like something suitable for canning, ?
(I'll probably used canned crushed pineapple)
Firstly, I'd try and use FRESH pineapple. Canned, crushed pineapple has had the bejeezus cooked out of it, and will not taste so good.
Secondly, habaneros ( in case you didn't know; you might be a chillihead, in which case you WILL know) are fiercely hot. They are about 5 times hotter than a jalapeño. If you eat a raw habanero, you will probably burn your lips. If you use a Red Savina, it could be up to 20 times hotter than a Jalapeño.
Recipe? OK - here's a violently hot Pineapple Chutney sauce:
1 large pineapple ( about 1.5 - 2 kgs), finely diced
10 cloves garlic
4 fresh habaneros, de-seeded and chopped
250 mls wine vinegar
750 gms white sugar
1 tsp crushed black pepper
1 tsp salt
Add all the ingredients together in a large pot - preferably stainless steel. Cook together for about 45 mins - 1 hr. Bottle whilst still hot and waterbath fro 20 minutes.