PINEAPPLE PEPPER SAUCE
Make and share this Pineapple Pepper Sauce recipe from Food.com.
Provided by loveleesmile
Categories Dessert
Time 35m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place all ingredients in a pan over high heat.
- When mixture comes to a boil, reduce to a simmer and cook for 30 minutes.
- Serve warm over vanilla or coconut ice cream.
Nutrition Facts : Calories 126.4, Fat 0.1, Sodium 0.8, Carbohydrate 32.8, Fiber 1, Sugar 30.4, Protein 0.4
ROASTED PINEAPPLE & HOT RED PEPPER SAUCE
Provided by Jamie Oliver
Categories Sauces Dinner Party Fruit Sauces & condiments
Yield 12
Number Of Ingredients 7
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie's Taco Party from Together - see the full collection of menus here.
- GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Halve and deseed the chillies. Peel the onions, deseed the peppers and cut them all into quarters. Peel and break apart the bulb of garlic. Put it all into a large high-sided tray or ovenproof pan. Top and tail the pineapple, then sit it on one of the flat ends and trim off the skin. Use a small sharp knife to remove the spikes, following the natural diagonal pattern around the fruit. Halve it lengthways, sit it cut side down in the tray, drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper and toss to coat. Roast for 1 hour, or until soft and golden, then remove the pineapple. Pour the contents of the tray into a blender, add a splash of red wine vinegar and blitz until smooth, then season to perfection, tasting and tweaking. Decant into a serving bowl. Return the pineapple to the tray. Cool both, cover, and refrigerate overnight.
- ON THE DAY Preheat the oven to 200°C/400°F/gas 6. Reheat the pineapple for 30 minutes, ready to carve off chunks (avoiding the core). Fantastic in a Homemade tortilla with Slow-cooked pork belly, Black beans & cheese, Green salsa and Red cabbage.
Nutrition Facts : Calories 62 calories, Fat 1.4 g fat, SaturatedFat 0.2 g saturated fat, Protein 1.6 g protein, Carbohydrate 11.6 g carbohydrate, Sugar 10 g sugar, Sodium 0.2 g salt, Fiber 2.4 g fibre
PINEAPPLE GHOST CHILI SAUCE
Serious Sweet Pain! Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. That's 3 times hotter then the habanero! Gloves are a must when preparing the ghost chili's. Check here for bottling the sauce http://www.leeners.com/hotsauce-about-bottling.html here for the bottles http://www.leeners.com/condiments-bottling.html I filled 6 Woozy bottles with the fitments droppers. It may have to be removed for easier pouring. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder.
Provided by Rita1652
Categories Sauces
Time 50m
Yield 4 cups, 360 serving(s)
Number Of Ingredients 14
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 HOT SAUCE
Pack a flavour punch with this pineapple hot sauce, featuring lime, chilli, cayenne and smoked paprika. It's the perfect partner for crispy fried chicken
Provided by Milli Taylor
Time 20m
Number Of Ingredients 7
Steps:
- Blitz the pineapple in a blender until smooth, then tip into a dry frying pan over a medium-high heat. Add the lime zest and juice. Stir in the chilli, paprika, cayenne or chilli powder and a pinch of salt and cook for about 5 mins, stirring continuously.
- Tip in the honey and let the mixture bubble for a couple more minutes until slightly thickened. Pour into a small heatproof bowl, stir in the butter and leave to cool. Will keep covered in the fridge for up to five days.
Nutrition Facts : Calories 98 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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