Habanero Pineapple Curry Sauce Recipes

PINEAPPLE-HABANERO HOT SAUCE - RECIPE

Steps:

• Add all ingredients to a food processor and process until smooth.
• Add to a pot and simmer over low heat for 15 minutes.
• Cool and strain, if desired. If you want a chunkier hot sauce, skip the straining. Or, strain and add a bit of the pulp back in to your desired consistency.
• Pour into bottles and refrigerate until ready to use!

HABANERO HOT SAUCE

Steps:

• Give the habaneros a good rinse and de-stem them. Out of habit, I usually scrape out the seeds and pith of habaneros but you can consider this optional. Use caution (or gloves) when handling habanero peppers.
• Saute a roughly chopped onion and 2 whole, peeled garlic cloves in a dollop of oil. It's best to use a non-reactive pan for this recipe with stainless steel being a good option.
• Once the onion has softened (5-8 minutes) add the six habanero peppers, 3/4 cup peach, 1/4 cup pineapple, 1" piece of peeled ginger, 3/4 cup white vinegar, 1/2 cup water, 1/2 teaspoon salt. Let the mixture simmer for 5-10 minutes or until everything is at a uniform temp.
• Add mixture to a blender or food processor and combine well.
• Take a taste. It will be plenty hot so consider yourself warned! You can add dashes of agave or honey to sweeten it up and temper the heat if you want.
• Serve immediately or store in hot sauce bottles in the fridge where it will keep for at least a month.

HABANERO PINEAPPLE JAM

Steps:

• Drain pineapple well, reserving 1/2 cup pineapple juice.
• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
• Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
• Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
• Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.

HABANERO PINEAPPLE BBQ SAUCE

Steps:

• Blend habanero peppers and pineapple in a blender or food processor until smooth; pour into a saucepan. Add balsamic vinegar, molasses, garlic powder, onion powder, Worcestershire sauce, and liquid smoke flavoring; stir well. Simmer until sauce reaches desired consistency, 20 to 30 minutes.

HABANERO HOT SAUCE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
• Roast for 10 minutes, until the edges of the peppers are brown.
• Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
• Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
• Remove the pot from the heat and let cool.
• Pour the vegetable mixture into a blender and puree until smooth.
• Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
• Enjoy!

HABANERO PINEAPPLE CURRY SAUCE

Steps:

• Combine all the ingredients in a blender or food processor and puree until smooth, take care not to over-blend and aerate. You may have to do this in small batches. Pour the mixture into a saucepan and bring to a boil then simmer gently, uncovered for about 10-15 minutes until the sauce is fairly thick. Remove from the heat and allow to cool before bottling. Refrigerated, the sauce will keep for approximately 6 weeks. Heat scale: extremely hot