bknox
Head Chef
Since the size of peppers etc vary I create recipes by weight. I use my postal scale. I love making sauces although it TAKES FOREVER to get throughit. I have several quarts of various sauces sitting on my fridge.
We call this Habanapple Hot Pepper Sauce:
6 oz Habanero Peppers, stems removed
1 Pineapple, skinned and core removed, chunked
3 oz. Japones Chilis, stemmed removed and re-hydrated for 1 hour
2 Tablespoons Molasses
4 oz. Salt, liquid measure
2 Tablespoons Thyme
1 Tablespoon Cracked Allspice
1/3 cup Packed Brown Sugar
2 cups vinegar
Grind up the peppers with the pineapple and mix in everything else. Let sit in a clean jar with an air lock for a month or longer shaking every couple to 4 days. This recipe varies depending on what I can get fresh but basically this is it. It is fairly hot and you can adjust the thickness by adding more vinegar. Laso I have replaced the Pineapple with Mango (Habamango?) and it was excellent as well!
Enjoy!
Bryan
We call this Habanapple Hot Pepper Sauce:
6 oz Habanero Peppers, stems removed
1 Pineapple, skinned and core removed, chunked
3 oz. Japones Chilis, stemmed removed and re-hydrated for 1 hour
2 Tablespoons Molasses
4 oz. Salt, liquid measure
2 Tablespoons Thyme
1 Tablespoon Cracked Allspice
1/3 cup Packed Brown Sugar
2 cups vinegar
Grind up the peppers with the pineapple and mix in everything else. Let sit in a clean jar with an air lock for a month or longer shaking every couple to 4 days. This recipe varies depending on what I can get fresh but basically this is it. It is fairly hot and you can adjust the thickness by adding more vinegar. Laso I have replaced the Pineapple with Mango (Habamango?) and it was excellent as well!
Enjoy!
Bryan