Honolulu Heat (pineapple and hot pepper sauce/glaze). It was absolutely delicious, but (being an aficionado of the "super-hots") it just didn't have the heat I love so decided to make my own with. It was absolutely delicious, but (being an aficionado of the "super-hots") it just didn't have the heat I love so decided to make my own with. It was absolutely delicious, but (being an aficionado of the "super-hots") it just didn't have the heat I love so decided to make my own with.
This is everything I love about hot sauce, using the citrus flavors of a Habanero and the juice and sweetness provided by a Pineapple we were able to balance the heat and keep the sauce interesting enough to not sit in the fridge. Hot sauce is easy to love, but many people — this writer included — just get their asses whomped by it. Even the thought of sauces that hardcore spice heads consider "weak" like Tobasco or Franks. You can have Honolulu Heat (pineapple and hot pepper sauce/glaze) using 11 ingredients and 6 steps. Here is how you cook that.
Ingredients of Honolulu Heat (pineapple and hot pepper sauce/glaze)
- You need 4 c. of sugar.
- Prepare 1 c. of apple cider vinegar.
- Prepare 1 c. of pineapple juice.
- It’s 3 Tbsp of lemon juice.
- Prepare 3 Tbsp of cornstarch (mixed with a bit of water to make a slurry).
- Prepare 1 of pineapple.
- You need 1 of red bell pepper.
- It’s 1 of yellow bell pepper.
- It’s 1 of mango.
- It’s 4 of Naga Viper peppers.
- It’s of optional* 1 medium sweet onion.
Pineapple Sauce is just filled with the goodness of different flavors, sweet, tangy, and spicy at once. Along with fresh pineapples, garlic, rice vinegar, lemon juice, lemon zest, red chilli flakes, brown sugar, salt, cornflour, and water are used. A sweet and spicy hot sauce recipe made with fiery ghost peppers, fresh mango, citrusy pineapple and more, perfect for chicken or fish. Flat out – I can't keep these around the house long enough.
Honolulu Heat (pineapple and hot pepper sauce/glaze) instructions
- 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..
- Slice the pineapple in rings and grill them until the sugars begin to caramelize and creates grill marks on both sides..
- 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..
- 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.).
- Next, finely chop all fruit, peppers and onion into 1/4" pieces (or smaller)..
- 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..
Hot sauces get poured onto everything. It is AWESOME to have hot sauce around as a nice finisher. Plus, you can incorporate them into recipes. Why This Hot Sauce is Awesome! This hot sauce is ideal for these types of meals.