Recipe: Yummy Honolulu Heat (pineapple and hot pepper sauce/glaze)

Honolulu Heat (pineapple and hot pepper sauce/glaze). INGREDIENTS: cane sugar, water, pineapple juice concentrate, distilled vinegar, modified food starch, scorpion pepper mash (scorpion pepper, salt), citric acid, xantham gum. I had an idea for quite sometime and I finally tried to make some spicy, hot Pineapple and Beer Glazed Ribs. The result was: very tender ribs with a beautiful, pineapple-y caramel glaze.

Honolulu Heat (pineapple and hot pepper sauce/glaze) This hot sauce is ideal for these types of meals. Use it to drizzle over fish or shrimp tacos, pulled pork or pretty much ANY cut of pork, a nice grilled chicken breast or oven roasted chicken wings. See more ideas about Pepper jelly, Jelly recipes, Pepper jelly recipes. You can have Honolulu Heat (pineapple and hot pepper sauce/glaze) using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Honolulu Heat (pineapple and hot pepper sauce/glaze)

  1. Prepare 4 c. of sugar.
  2. Prepare 1 c. of apple cider vinegar.
  3. Prepare 1 c. of pineapple juice.
  4. Prepare 3 Tbsp of lemon juice.
  5. Prepare 3 Tbsp of cornstarch (mixed with a bit of water to make a slurry).
  6. You need 1 of pineapple.
  7. It's 1 of red bell pepper.
  8. You need 1 of yellow bell pepper.
  9. It's 1 of mango.
  10. It's 4 of Naga Viper peppers.
  11. It's of optional* 1 medium sweet onion.

Flat out - I can't keep these around the house long enough. Hot sauces get poured onto everything. It is AWESOME to have hot sauce around as a nice finisher. Make your own hot sauce at home with this quick and easy recipe that incorporates spicy habanero peppers, sweet pineapple and cilantro.

Honolulu Heat (pineapple and hot pepper sauce/glaze) instructions

  1. Create a simple syrup in a large pot by whisking the sugar, vinegar, pineapple juice and lemon juice over medium high heat until the sugar dissolves. Turn up the heat and bring to a boil for 2 minutes. Turn off the heat and let sit while you prep the remaining ingredients..
  2. Slice the pineapple in rings and grill them until the sugars begin to caramelize and creates grill marks on both sides..
  3. Lightly char the skins of the Naga Vipers (or any hot peppers you choose) over an open flame or on a searing hot grill pan. Do not grill your red and yellow bell peppers in order to maintain some crunch and texture in the sauce. (roasting the pineapple and hot peppers will bring out their inherent sweetness and richness..
  4. Make sure the Vipers are super finely chopped. If you want to tone down the heat slightly carefully remove the seeds. (I used my chopper to make sure the peppers were in super tiny pieces so no one bites into a large piece of super hot pepper.).
  5. Next, finely chop all fruit, peppers and onion into 1/4" pieces (or smaller)..
  6. Stir the remaining ingredients into the simple syrup you prepared earlier. Stir in the cornstarch (mixing with a few tablespoons of water first to create a slurry). Bring the mixture to a boil and the turn down the heat to simmer for 5-10 minutes. The consistency should be syrupy and chunky..

Perfect for dashing over meals or spicing up your favorite cocktails. We like it for our Bloody Marys. A simple, spicy, easy-to-make recipe for ghost pepper jelly with sugar, pectin, and lots of fresh ghost peppers. Perfect as a spread but also as a starter glaze or sauce. See more ideas about Canning recipes, Jelly recipes, Stuffed peppers.

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