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recipe-help Anyone have a recipe for pineapple jalapeno hot sauce?
- Thread starter mitchNC
- Start date
Solution
1 pineapple
1 quart or more pineapple juice
1 cup rice or white balsamic vinegar
1 pound carrots
4 orange or yellow bell peppers
3-8 habanero peppers or 8-20 red jalapeno
1-2 tsp salt
Spices-
1\2 tsp cinnamon
1\4 tsp nutmeg
1\8 tsp coriander
One mistake new sauce makers make is using too many peppers. 2-4 habs in a gallon of sauce will make a nice 2-3 heat level, enough heat for 60-70% of people.
Have fun!
SL
1 quart or more pineapple juice
1 cup rice or white balsamic vinegar
1 pound carrots
4 orange or yellow bell peppers
3-8 habanero peppers or 8-20 red jalapeno
1-2 tsp salt
Spices-
1\2 tsp cinnamon
1\4 tsp nutmeg
1\8 tsp coriander
One mistake new sauce makers make is using too many peppers. 2-4 habs in a gallon of sauce will make a nice 2-3 heat level, enough heat for 60-70% of people.
Have fun!
SL
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
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
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?
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?
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.
Buy some red bell peppers and only use a couple red ghost peppers in your sauce. Then you can create a medium ghost sauce with "peppers" and not have to use any fillers.I'd like to try something with pineapple, and milder because my friends and family can't hang with the Ghost.