If you feel like you want to try to grow your own peppers, these are the ones we use. If you are using pineapple, save the skins for pineapple skin syrup. Fill hot sauce into sterilized hot bottles or jars. In a saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth. It's hot, but I've had hotter. Dry cook the hot peppers in the skillet first. Let age for at least 1 week. I have the brown thumb in our family, so I'm not allowed to assist with the process. If you want super hot then use a combination of Scorpion, Habanero, Ghost and scotch bonnet. For lovers of all things hot, a homemade fiery hot sauce made with home-grown ghost peppers and made slightly sweet with a touch of fresh pineapple. Once opened, store in the fridge and use within 4 months. Exclusive TV sneak peeks, recipes and competitions, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples. I'm a huge fan of dousing a lot of my food with tasty, spicy hot sauce. | All eggs are 55-60 g, unless specified. Last Modified June 23, 2020 By Teri. If needed blend again for a smooth sauce. There should be enough liquid to cover the bottom of the pan. They'll get a little bit of a char on the outside skin which will give an extra depth of flavor. Copyright © 2020 A Sprinkle and A Splash on the Foodie Pro Theme. Remove from the heat; stir in the butter, vinegar, salt and pineapple. Add all remaining ingredients and cook until peppers are soft, about 15 minutes. Notify me of follow-up comments by email. Pour the sauce into sterilised bottles and keep in the fridge for up to 8 weeks. If needed blend again for a smooth sauce. Recipe and image from Use It All by Alex Elliott-Howery and Jaimee Edwards, photography by Cath Muscat. | All vegetables are medium size and peeled, unless specified. Place in a hot water bath for 10 minutes. Scary Good Pineapple Habanero Hot Sauce – Keep It Real Recipes Habaneros are ideal because of their fruity heat, but you can also use birds’ eye chilis if you can’t find them. For lovers of all things hot, a homemade fiery hot sauce made with home-grown ghost peppers and made slightly sweet with a touch of fresh pineapple. If you are cooking a sauce with really hot peppers like ghost peppers, try to stay back from the steam coming off of the pan. Add to hot sauce bottles or glass storage container like a mason jar. Place in a hot water bath for 10 minutes. And I'm quite fine with that. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. And by growing, I mean straight up from little tiny, baby seeds that he purchases online. With the motor running slowly, pour in the lime or lemon juice. With just 6 ingredients, this habanero hot sauce is super simple, yet highly delicious (and spicy). Place all but the vinegar in a food processor and pulse till pureed. And different types of foods call for different types of hot sauces. Add to pot with vinegar and cook 15 minutes. 1. Add half the chopped pineapple and blitz until smooth, then add the remaining pineapple and blend again to form a smooth paste. Sometimes you need a tangy one, a smoky one, an earthy one, a sweet one...us hot sauce lovers need to have all of our options available. Cooking all of the sauce ingredients until soft will make it easier to blend, and give you a better consistency. Alternatively, heat-process the bottled sauce for 15 minutes (you can find more about this method in the book) and store in a cool, dark place for up to 1 year. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. I just take over after the harvest and figure out what to do with the bounty. Add all of the ingredients to a food processor and process until smooth. 3. You are here: Home » Recipes » Sauces and Condiments » Pineapple Ghost Pepper Hot Sauce, Published March 13, 2018. Food Network personality and chef David Rose is sharing his DIY pineapple habanero hot sauce recipe with "Good Morning America." Place the chilli, ginger, garlic and lime or lemon zest in the bowl of a food processor and blitz to a paste. Honeymoon Haven Cruise - Day 2: Sea Day ». This site uses Akismet to reduce spam. Fill hot sauce into sterilized hot bottles or jars. Cool and strain, if desired. Required fields are marked *. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. This recipe will use up a good amount of habaneros from the garden and will beat many craft hot sauces for flavor and price. I learned this the hard way, unfortunately. Let age for at least 1 week. Try this...if you can handle the heat! | All herbs are fresh (unless specified) and cups are lightly packed. Cool mixture slightly and blend thoroughly in a blender until the sauce is a smooth consistency. Pour the paste into a saucepan and stir through the vinegar, sugar and salt. That does sound super hot and really good too! 2. Or, strain and add a … You'll also want to purchase a funnel to actually get the sauce into the jars, and not all over your counters or sink. This post may contain affiliate links. Dry roast the ghost peppers in a medium-large skillet until they have a slight char. This is a super simple hot sauce recipe using pineapple and Habanero chilis. This whole seed germination and following through to actually having a thriving, growing plant is quite the process. Place the chilli, ginger, garlic and lime or lemon zest in the bowl of a food processor and blitz to a paste. We teach this hot sauce recipe in our chilli preserving workshops at Cornersmith. Whoa, I won't be trying this but for anyone that loves spicy stuff, this sounds like it will do the job. Read more... Sign up now to get notified of new posts! Drain pineapple, reserving juice; set pineapple aside. Unless you like watery, burning eyes and five minute coughing fits. Hot sauce seems to be the best option for a bundle of very hot peppers! Use pineapple, apple cider vinegar and ginger. I'm making everything from healthy eats, to quick weeknight family dinners, to indulgent comfort foods and desserts. When you fire up the grill, spice up your feast with homemade hot sauce. • You can also add coriander roots, shallots or spring onions when blending. It is now genuinely one of our favorite habanero hot sauces, period. I'm a huge fan of dousing a lot of my food with tasty, spicy hot sauce. Try this...if you can handle the heat! Add to pot with vinegar and cook 15 minutes. Learn how your comment data is processed. Place all but the vinegar in a food processor and pulse till pureed. It’s a great base recipe for making spicy sauces from excess fruit. We're starting our new peppers soon, so maybe we'll try this combo! The basic idea is that the sugar in the pineapple and chilli ferments, helping to develop the flavour of the sauce. grilled red onion, Kosher salt, Black Pepper Corn, Curry powder, Lemon and orange zest. At our homestead, my husband has taken up the hobby of growing his own hot peppers. Please read my disclosure. Serve over ice cream; sprinkle with walnuts. Thanks for the suggestion. Add a little water if the vinegar evaporates too much. Store in refrigerator to be safe, due to the sugar in the fruit. Welcome to my blog where I'm sharing all the easy to make recipes I create and cook for my family and friends. This one fills my need for a slightly sweet, but really hot, hot sauce. https://snapguide.com/guides/make-pineapple-habanero-hot-sauce Next, he is planning on growing the Scorpion pepper and the Carolina Reaper pepper so there'll be more super hot sauce in our future. We make this mostly with pineapples and green chillies, but peaches, plums or green tomatoes work really well, too. Bring to a gentle simmer and cook for 15–20 minutes, until you have a thick sauce. On the outside skin which will give an extra depth of flavor homestead... The basic idea is that the sugar in the pineapple and blend thoroughly in a hot water for... It will do the job the pan idea is that the sugar the... Peas and Zucchini stir for 2 minutes or until thickened and bubbly which... 4 months, skip the straining all of the sauce ingredients until soft will make it to! 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