Pineapple Pepper 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!

ROASTED PINEAPPLE & HOT RED PEPPER SAUCE

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Taco Party from Together - see the full collection of menus here.
• GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Halve and deseed the chillies. Peel the onions, deseed the peppers and cut them all into quarters. Peel and break apart the bulb of garlic. Put it all into a large high-sided tray or ovenproof pan. Top and tail the pineapple, then sit it on one of the flat ends and trim off the skin. Use a small sharp knife to remove the spikes, following the natural diagonal pattern around the fruit. Halve it lengthways, sit it cut side down in the tray, drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper and toss to coat. Roast for 1 hour, or until soft and golden, then remove the pineapple. Pour the contents of the tray into a blender, add a splash of red wine vinegar and blitz until smooth, then season to perfection, tasting and tweaking. Decant into a serving bowl. Return the pineapple to the tray. Cool both, cover, and refrigerate overnight.
• ON THE DAY Preheat the oven to 200°C/400°F/gas 6. Reheat the pineapple for 30 minutes, ready to carve off chunks (avoiding the core). Fantastic in a Homemade tortilla with Slow-cooked pork belly, Black beans & cheese, Green salsa and Red cabbage.

PINEAPPLE HOT SAUCE

Steps:

• Blitz the pineapple in a blender until smooth, then tip into a dry frying pan over a medium-high heat. Add the lime zest and juice. Stir in the chilli, paprika, cayenne or chilli powder and a pinch of salt and cook for about 5 mins, stirring continuously.
• Tip in the honey and let the mixture bubble for a couple more minutes until slightly thickened. Pour into a small heatproof bowl, stir in the butter and leave to cool. Will keep covered in the fridge for up to five days.

PINEAPPLE SWEET AND SOUR SAUCE

Steps:

• Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
• Combine cornstarch mixture, remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Cook, stirring frequently, until sauce comes to a gentle boil. Reduce heat and continue to simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

PINEAPPLE PEPPER SAUCE

Steps:

• Place all ingredients in a pan over high heat.
• When mixture comes to a boil, reduce to a simmer and cook for 30 minutes.
• Serve warm over vanilla or coconut ice cream.

BENNIGAN'S SWEET PINEAPPLE PEPPER CREAM DIPPING SAUCE

Steps:

• Combine all ingredients and mix on medium speed for 2 minutes.
• Chill in refrigerator for an hour.
• Serve as dipping sauce with southwest eggrolls, chicken tenders, etc.