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  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Pineapple Hot Sauce

    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.


    Done, notice that the pimentos have got their color back !


    Close up (not quite focused )


    I loved it !

    Cal
    Last edited by kingkoch42; 10-10-2013 at 04:34 AM. Reason: Photo links fixed
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    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.

  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Thanks for posting the recipe!!!!

    I'll give it a try soon.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    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.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Quote Originally Posted by SmokyOkie View Post
    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
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  6. #6
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Chester,
    Try this, you can replace the "Piments d'Espelette" by Jalapenos and reduce the sugar if you want it less sweet.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  7. #7
    Join Date
    Feb 2015
    Location
    Wichita Falls Tx
    Posts
    70

    Default

    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!
    I won't say that I make the best BBQ, but you will

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