This worked out really well and was very easy to make. You can add more sugar if you prefer things more on the sweet side.
1 whole pineapple
12 mixed color super-hot peppers (red T-Scorp, Yellow Bhuts, etc)
1 cup brown sugar
1.5 cups apple cider vinegar
1/4 cup lime juice
1 cup water
1 medium onion
1/2 tsp Kosher salt
1 Pack pectin (2 oz)
Finely dice the onion. Seed and dice the peppers a little chunkier than the onion. Slice and dice the pineapple, a little chunkier than the peppers.
Add all the solids to a large pan with the water and lime juice. Bring to slow boil and simmer for 12-15 minutes.
Add ACV and pectin, return to boil for 1 minutes, remove from heat. Pack into sterilized jars and store!
I've used this on cold turkey wraps, on cheese/crackers and it's really nice. It's not too sweet and has a really good pepper kick! Should go well with BBQ pork, almost like an apple jelly.
Little sample on some aged cheddar.....
Rooze
1 whole pineapple
12 mixed color super-hot peppers (red T-Scorp, Yellow Bhuts, etc)
1 cup brown sugar
1.5 cups apple cider vinegar
1/4 cup lime juice
1 cup water
1 medium onion
1/2 tsp Kosher salt
1 Pack pectin (2 oz)
Finely dice the onion. Seed and dice the peppers a little chunkier than the onion. Slice and dice the pineapple, a little chunkier than the peppers.
Add all the solids to a large pan with the water and lime juice. Bring to slow boil and simmer for 12-15 minutes.
Add ACV and pectin, return to boil for 1 minutes, remove from heat. Pack into sterilized jars and store!
I've used this on cold turkey wraps, on cheese/crackers and it's really nice. It's not too sweet and has a really good pepper kick! Should go well with BBQ pork, almost like an apple jelly.
Little sample on some aged cheddar.....
Rooze
