Captain Pineapple's Trade Route Tales
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
- Prepare your ingredients. 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.
- Prepare the other ingredients. 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.
- Cook the sauce. Pour mix into a non-reactive saucepan and simmer on low heat for 10 minutes.
- Package the sauce. 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!