I just made my second batch of Mango Ghost sauce.
I'd like to try something with pineapple, and milder because my friends and family can't hang with the Ghost.
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Posted 11 March 2019 - 03:41 PM
Posted 11 March 2019 - 07:46 PM
Edited by salsalady, 11 March 2019 - 08:52 PM.
Posted 12 March 2019 - 11:31 AM
I've made a green jala pineapple sauce that came out pretty mild and family friendly:
1 lb jalas
1 can pineapple chunks
1 cup pineapple juice
1 cup white vinegar
5 cloves garlic
1/2 an onion
1 tsp salt
honey to taste
Posted 10 April 2019 - 11:12 AM
I just made that recipe. It's awesome.
Very sweet initial from the pineapple and then the heat build.
Awesome! Glad you liked it.
Posted 10 April 2019 - 11:50 AM
I put it in a quart jar last night. I just took it out to bottle it and it's super thick...like applesauce.
I milled the seeds and pulp out when I made it.
I don't really want to add more vinegar because the flavor is good.
I'm not sure about diluting it with water, because I've never done that before.
What do you think?
Posted 10 April 2019 - 02:34 PM
It will thicken as it gets cold but it may need more water. The batch I made I put through the fine mesh of my food mill, so the added thickness after it went into the fridge was appreciated since it came out a bit thin right after the mill. A little water, give it a taste, then maybe a touch of vinegar and/or a bit more salt should do.
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