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kingkoch42
12-30-2011, 04:21 PM
Pineapple Hot Sauce
(Adapted from a recipe I found on the web)

I used 6 Piments d'Espelette peppers. Piments d'Espelette are probably not available where you are, use Jalapeno which will give a hotter sauce. According to a Scoville scale that I have seen a «high end» Espelette is same as a «low end» Jalapeno, that is about 2,500 scovilles. Habaneros would probably be hotter.

1/2 white onion or a couple of green onions
2 colves garlic, minced
2 cups fresh diced pineapple
1/2 cup cider vinegar (or white vinegar)
1/2 cup brown sugar
1/2 cup water
2 teaspoons salt
1/2 cup grated carrot

Remove stem, rough chop the peppers.
Cook the onions, peppers and garlic unitl tender.
Add water, vinegar, carrot, salt and sugar and simmer for 20 minutes.
Add pineapple and blend until desired consistency.

Starters (if you have seen my ABT clone thread, you will notice that the "pimentos" have started to dry and turn dark.
http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Hot%20pineapple/2011-10-19/100_1230.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Sauces/Hot%20pineapple/2011-10-19/100_1230.jpg.html)

Done, notice that the pimentos have got their color back !
http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Hot%20pineapple/2011-10-19/100_1231.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Sauces/Hot%20pineapple/2011-10-19/100_1231.jpg.html)

Close up (not quite focused :oops:)
http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Hot%20pineapple/2011-10-19/100_1238.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Sauces/Hot%20pineapple/2011-10-19/100_1238.jpg.html)

I loved it !

Cal

SmokyOkie
12-30-2011, 10:33 PM
It is not fair to judge something like that by appearance. One could not really understand exactly what is going on with it without smelling and tasting it. I bet it is really good.

The peppers look like a Guajillo. They are rated between 2500 and 5000 SHU.

What is their flavor like? Guajillos are pungent yet a little sweet. they are fairly thin walled compared to a jap.

peculiarmike
12-31-2011, 03:00 AM
Thanks for posting the recipe!!!! :thumbs up:

I'll give it a try soon.

PigCicles
12-31-2011, 08:32 AM
Being a fan of hot sauces and heat in general, this sounds interesting. Sounds to be a nice sweet heat. I would like to give it a good taste myself.

kingkoch42
12-31-2011, 11:53 AM
It is not fair to judge something like that by appearance. One could not really understand exactly what is going on with it without smelling and tasting it. I bet it is really good.

The peppers look like a Guajillo. They are rated between 2500 and 5000 SHU.

What is their flavor like? Guajillos are pungent yet a little sweet. they are fairly thin walled compared to a jap.

I do not know what a Guajillo looks or tastes like. Espelettes, when they are on the low end of hot taste like a red bell pepper, when they are hotter, the flavor changes but still come thru (it is not killed by the heat) but I do not know what to compare it with - its different than a Bell pepper.

Cal

kingkoch42
10-10-2013, 04:37 AM
Chester,
Try this, you can replace the "Piments d'Espelette" by Jalapenos and reduce the sugar if you want it less sweet.

JeffryDon
02-16-2015, 01:16 PM
That looks really good! I'm going to have to give your recipe a shot soon. I make one similar, but with an addition of yellow mustard and substitute yellow habaneros for the heat. Goes great of ham!