Pineapple Hot Sauce
I love making hot sauces. Don’t get me wrong, we also buy quite few, there’s such an assortment to choose from in the shops these days. We all really like the fruity ones, pineapple and mango are real favourites. So yes, be tempted by all the crazy, loud labelled hot sauces and find your favourite in the shops, but if you pass by a veg shop and see a perfectly ripe pineapple for 69p then I also suggest you make this recipe. it is very easy. 20 mins prep time start to finish for me.
You can’t really go wrong making your own hot sauce, go as hot as you like with chilli added, likewise, add more or less sugar, to taste, you are basically making a ketchup here. I don’t tend to add too much sugar so my version won’t last indefinitely, but three weeks in the fridge will be fine, by which time one jar of this will be gone, no problem, the other two jars I will give away to friends, maybe.
I also use vinegar as a preservative in this hot sauce, the recipe couldn’t really be any simpler.
Make some today and let me know how you get on.
Catch me tomorrow when I will be using my pineapple hot sauce in delicious (and surprsing) way!
INGREDIENTS
Makes 3 jam jars
3/4 large ripe pineapple (I am saving the 1/4 to use tomorrow for another recipe), peeled and cut into cubes
1 large shallot, finely sliced
1 large clove garlic, roughly chopped
3 large fresh red chillies, roughly chopped, I added the seeds, use more or less chilli to your taste!
70mls white wine vinegar
70mls water
2 tsp salt
1 tsp sugar
METHOD
Put all the ingredients in a saucepan.
Bring the contents of the pan to the boil, put a lid on and simmer for around 10 mins for the shallots, chilli and pineapple to soften.
Remove from the heat and blend.
Wash and sterilise some jam jars with warm soapy water, heat in oven at 160C for 10 mins to dry out.
Put the blended sauce back in the pan and bring the sauce back to the boil.
Pour the hot sauce into the sterilised jars and seal. The hot sauce will store well in the fridge for up to 3 weeks.