Captain Pineapple’s Trade Route Tales

Captain Pineapple's Trade Route Tales

  • Difficulty: moderate
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Recommended by Debra


  • 1/2 lb. (or 6) Carrots, peeled and shredded
  • 1 20 oz. can Pineapple rings in juice, broiled
  • 1 banana, broiled
  • 15 Orange Habanero Peppers
  • 1/2 White Onion
  • 4 cloves of garlic, dry roasted in a hot pan
  • 2/3 cup Pineapple Juice (from the can)
  • 1/4 cup Apple Cider Vinegar
  • 3 limes, juiced
  • 1/4 cup brown sugar
  • 2 Tbsp. white sugar
  • 2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1.5 tsp. ground nutmeg
  • 1.5 tsp. ground ginger


  1. Prepare your ingredients.
  2. In a food processor, blend the carrots, broiled pineapple, broiled banana, habanero peppers, onion, and garlic. Use 1/3 cup of pineapple juice to ensure an even consistency and mix.
  3. Prepare the other ingredients.
  4. After the initial puree, add the remaining 1/3 cup of pineapple juice along with remaining ingredients (apple cider vinegar, limes, brown sugar, white sugar, salt, ground cinnamon, nutmeg, and ginger) and blend until ingredients are thoroughly combined.
  5. Cook the sauce.
  6. Pour mix into a non-reactive saucepan and simmer on low heat for 10 minutes.
  7. Package the sauce.
  8. Let the mix cool. Use a wire mesh strainer to separate pectin and pulp from the sauce. Use a small funnel to gently pour the mix into separate small hot sauce jars. I like to use 5oz Woozy Hot Sauce Bottles. With all ingredients combined, cap using a small shaker top and shake. Serve immediately, or store in refrigerator to allow flavors to settle. I like to let ingredients blend for a minimum of 24 hours before serving. Keep refrigerated and this hot sauce should last you up to 3 or 4 months!