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Orange hab and pineapple table sauce

texas blues

texas blues

Hey ya'll. I was looking into The Blues Fridge and noticed I'm on my last bottle of hot sauce. HAVE MERCY! I started going through the fridge. Hmmmm...some fresh pineapple, half a yellow onion, some nice big fresh habs, some fresh limes, and garlic. I grabbed those items along with some apple cider vin and got started pronto! After looking at all the ingredients I reckoned it might be a touch anemic so I added half a red bell pepper and some balsamic vin and a little brown sugar. As usual, I just started tossing stuff into the pot for the simmer. Pretty much a spray and pray philosophy that more times than not actually works 'purty danged good! Here's some of the fun...

Not shown is the balsamic, red bell, and brown sugar...

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These days I always leave in the seeds and placenta...where the pain is.

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Everythang in the pot here simmering..

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Got it all mellowed down easy and into the bottles...

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And now for the taste test...nothing like a bit of cracker and smoked salmon...

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Medium consistency. Plenty of wang, twang and bang. Good pineapple vs. hab flavor with the balsamic adding a touch of complexity.
Tasty. About a 7 on the heat scale by itself and a 5 when paired with food. As this is a table sauce I will use every day that's perfect. I'll put it on everythang from meat and fish to salads. Salute' ya'll!
 
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The good news: Great lookin' sauce TB. And I'm sure it rocks flavor-wise as well. Love the play-by-play photo journal.

The bad news: As is always your challenge, I got NO recipe to follow! I know greatness has no time for a pencil, but how can I possibly come close to this accomplishment without a map to follow?

Help me TB, help me!!! :pray:
 
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DownRiver said:
The good news: Great lookin' sauce TB. And I'm sure it rocks flavor-wise as well. Love the play-by-play photo journal.

The bad news: As is always your challenge, I got NO recipe to follow! I know greatness has no time for a pencil, but how can I possibly come close to this accomplishment without a map to follow?

Help me TB, help me!!! :pray:
Click to expand...

Lemme' guesstimate then....

12 BIG orange habs or 15-17 normal size, cut in half and stemmed (do not deseed or remove pith and placenta)
1/2 cup diced yellow onion
10-12 oz. of fresh pineapple chunks (no canned)
1/2 of one red bell pepper, diced
2 tablespoons minced garlic
juice of 4-5 fresh squeezed limes
1 cup of apple cider vinegar
1/4 cup balsamic vinegar
1 cup brown sugar
1 teaspoon sea salt

Toss all ingredients into a medium sauce pan. Add enough water just to cover all ingredients.
Bring to boil and then drop to a simmer for about 20 minutes.
Turn off heat and use an immersion blender or transfer to full size blender or Cuisinart and
blend until all ingredients are smooth.

As the sauce is still hot, assess how much thicker it will be when cool. If too thin, return to sauce pan and
reduce to your liking.

I use a funnel and ladle the sauce into the bottles. After filling each bottle, I add the cap and leave it on loosely.
Place in fridge and when cool, tighten down lids.

That's it! And I reckon pretty darn close.

HAPPY NOW? :lol:
 
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Jay, this last batch I made came out pretty durn guuuud! I think it could be even better though by grilling the pineapple first. I'm really addicted to that caramelized pineapple flavor and reckon it could only make this sauce better.
 
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TB yours, along with other members, have such a fun approach to creating food that it just makes me want to cook a whole lot more. I love food, and love to cook. Keep it up and thanks for added inspiration.
 
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SY-
Glad to see your inspiration! Cooking can be intimidating, but more often than not, just throw it together....even if you start with a packaged mix or product and then jack it up...

GO FOR IT! and if all else fails.....MORE PEPPERS!!!!!!!!!



(lol- more peppers=burn their mouth=they'll not know if it tasted good or not=WIN!.....)


heck, my brother brags about his Kraft Mac&Cheese with all this other stuff he adds.....
 
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Hey TB, I used this recipe as a guide except I added 4 Naga Morich's to the mix along with a dash of allspice and used some Thai's so I could actually use them up. Oh the heat. Taste's great with the pineapple and brown sugar. :) THANKS BRA! :dance:
 
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