Pineapple And Habanero Sauce Food

PINEAPPLE-HABANERO HOT SAUCE - RECIPE

Steps:

• Add all ingredients to a food processor and process until smooth.
• Add to a pot and simmer over low heat for 15 minutes.
• Cool and strain, if desired. If you want a chunkier hot sauce, skip the straining. Or, strain and add a bit of the pulp back in to your desired consistency.
• Pour into bottles and refrigerate until ready to use!

PINEAPPLE-GINGER-HABANERO SALSA

Steps:

• Toss the ginger, green onions, lime juice, red onions, pineapple, chile and oil in large bowl. Season with salt and pepper. Serve on tortilla or plantain chips.

PINEAPPLE HABANERO JELLY

Steps:

• In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
• Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
• Add Fruit Pectin, stir until dissolved.
• Add Sugar, stir until dissolved.
• Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
• Remove from Heat and Skim Foam.
• Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
• Seal and process in boiling water bath for 5 minutes.
• I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.

PINEAPPLE GHOST CHILI SAUCE

Steps:

• Place all but the vinegar in a food processor and pulse till pureed. Add to pot with vinegar and cook 15 minutes. If needed blend again for a smooth sauce.
• Fill hot sauce into sterilized hot bottles or jars.
• Place in a hot water bath for 10 minutes.
• Let age for at least 1 week.

PINEAPPLE HABANERO SALSA

Steps:

• Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
• Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

PINEAPPLE HABANERO ICE CREAM

Steps:

• In a saucepan, bring pineapple, peppers and 3/4 cup sugar to a boil.
• Add cornstarch by mixing a small amount of liquid in the starch in a separate bowl before adding to the pineapple mixture. Let boil until peppers start to integrate into the liquid but before they start to turn color (sorry this part is vague, but I let mine boil/simmer for about 7-10 minutes stirring constantly so nothing burned or stuck to the pan).
• While pineapple is simmering bring milk and vanilla beans to just about boiling (you will need to scrape your vanilla beans and add both the pulp and the bean).
• Separate egg yolks and whisk in a medium bowl with the last 1/4 cup of sugar.
• Once milk is almost boiling add small amounts to the egg and sugar mixture to temper the eggs. Add slowly or you will have scrambled eggs!
• Once the milk has been added completely put it back in the pan and bring to a simmer or to 175°F which basically ensures you have a custard consistency.
• Once you reach custard consistency immediately remove from heat and pour through a fine mesh sieve into a large bowl.
• Add pineapple and pepper mixture to the bowl and stir until it starts to cool.
• Add 2 cups of creme and stir until thoroughly incorporated.
• Chill for at least 4 hours before putting it in the ice cream maker.

SPICY PINEAPPLE SAUCE

Steps:

• In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves. Simmer for 5 minutes. Cool thoroughly and remove mint.
• In a large saute pan, bring 1 cup of corn oil to 325 degrees F. Add wedges of corn tortillas and cook until golden brown on each side, approximately 3 minutes. Drain on paper towels.
• Liberally dust warm corn wedges with sugar and cinnamon mixture.
• Serve pineapple salsa over ice cream with the fried corn tortillas.

PINEAPPLE-HABANERO SALSA

Steps:

• Add the pineapple, cilantro, habanero, onion, lime juice, 1/2 teaspoon salt and 1/2 cup water to a blender and puree until smooth.