i was told i can make a great hot sauce useing pineapple skins
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how do i make hot sauce useing pineapple skins
- Thread starter louie5355lou
- Start date
to the forum. I have never used the skins and I believe they may be toxic.so using them in a hot sauce wouldnt b a good idea? i was told over the holiday by a gentleman that we know that its an old army recipe lol.
Common sense my man. Would you use apples or apple skins?
Looks like they just boil them. Makes sense and I would follow the 2nd recipe. 
If you are going to make salsa out of it I would not recommend adding any sugar or you make too much acid. And Do Not add cinnamon; it is a Bactria killer and would depress or kill the lactic Bacteria.
http://www.simplytri...l#axzz1iLQVWTFK
http://www.livestron...pineapple-skin/
http://thefrugalchef...ple-skin-juice/
Good luck with it---I have never made any pineapple Wine or Salsa---so let us know how it turns out.
Balac
P.S. Skins of all vegetables and fruits are full of good vitamins and flavor---I applaud your resourcefulness.
If you are going to make salsa out of it I would not recommend adding any sugar or you make too much acid. And Do Not add cinnamon; it is a Bactria killer and would depress or kill the lactic Bacteria.
http://www.simplytri...l#axzz1iLQVWTFK
http://www.livestron...pineapple-skin/
http://thefrugalchef...ple-skin-juice/
Good luck with it---I have never made any pineapple Wine or Salsa---so let us know how it turns out.
Balac
P.S. Skins of all vegetables and fruits are full of good vitamins and flavor---I applaud your resourcefulness.
I know about the Bromelain in the skins it's good for digestion and other things including meat tenderizing. For flavor though, I think I would use pineapple flesh! Maybe these recipes came about from getting discarded skins free.
Skins of fruits are used in a variety of ways.....eg. lemon, orange, lime zest. It's possible there's a reason that the skins where used. It's not about common sense on this one JT.
Agree. The pineapple skin is quite woody so it was my original thought he may have been ill-advised.
the hot sauce was a complete success. we let it sit in the skins for 24hrs and today the hot sauce is amazing. at first u get a little zing and then it knocks your socks off........
off topic I realize, but this reminded me that I keep wanting to try using apples as an ingredient in a hot sauce.
I experiment a lot trying to get sweetness without sugar - that'd probably be a good way. Just don't want it to be too "appl-ey" or I'll end up with chutney.
Ah - so like, hollow out a pineapple and soak hot sauce in it so a hint of pineapple juice comes through?
Sounds delicious, but why not just use pineapple juice in the sauce? Seems like a lot of extra work for the same impact.Hmmm
Seems like it would also be more consistent/predictable. If I measure "200 gm pineapple juice" I know exactly how much is in there. If I soak the sauce in a pineapple husk, or soak chunks of husk in my sauce I have no idea how much pineapple juice is leeching into the sauce.
Then I can easily manipulate the recipe as discussed in the "record keeping" topic - just tweak the gm weight of the pineapple juice and voila!