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Old 09-04-2005, 11:43 AM   #1
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Location: Pittsburgh, PA
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Hector's Pineapple Fire Sauce

Hector's Pineapple Fire Sauce

12 Habaneros (preferably red or yellow or orange) stemmed but not seeded
1 large yellow onion, chopped (about 2 cups)
1 C fresh pineapple, cubed
4 TBLS 100% pure pineapple juice
3 tsp turmeric
2 tsp ground dry mustard
1 tsp ground corriander seed
1 tsp ground celery seed
1 tsp ground mace (or 2 tsp mace flakes)
3 tsp ground cumin seed
1 tsp ground cayenne
2 tsp pure ground red chile powder
16 turns fresh ground black pepper
1 inch ginger root minced
1/4 tsp cornstarch
4 Tbls cider vinegar
2 tsp honey

Put chiles, onion, pineapple, pineapple juice, and spices in a blender and puree until very smooth. In a non-reactive saucepan over low heat, dissolve the cornstarch into the vinegar, add the puree and honey and simmer slowly for 10 minutes. Cool and pour into sterilized jar. Refrigerated sauce will keep for up to 8 weeks.

Makes 2.5 cups.

This is a SCORCHER!!
Great on pork, steak or for dipping chicken fingers!

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Old 09-04-2005, 11:50 AM   #2
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Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Spryte, I haven't seen you around lately - so glad you're here this morning :)

This sounds like it is right up my alley, especially since my "hungarian hot peppers" and my "mucho nacho jalepenos" are quite prolific right now!
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
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