Pineapple & Jalapeno Hot Sauce
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Pineapple & Jalapeno Hot Sauce
Recipe By Courtney Roulston
Ingredients
1 sweet topless pineapple
1 tbsp Squeaky Gate extra virgin olive oil
4 Coles jalapeno chillies, sliced
½ brown onion, roughly diced
2 cloves garlic
1 tbsp ginger, grated
juice of 1 lime
1 cup (250 ml) Squeaky Gate apple cider vinegar
1 tsp sea salt flakes
½ bunch coriander (1 tightly packed cup), washed
*Sterilised jar to store.
Method
Peel the pineapple skins and cut out the core, reserving them to make another recipe like Tepache or pineapple cordial syrup. Cut the pineapple flesh into 2 inch chunks. You want about 2 cups for this recipe.
Heat the oil in a non-stick frying pan over a medium heat and add the pineapple. Cook for 2 - 3 minutes, or until slightly charred and sweetened. Add in the Jalapenos, onion, garlic and ginger then continue to cook for a further 2 - 3 minutes, or until fragrant and softened.
Remove from the heat and allow to cool slightly before adding in the lime juice, vinegar and salt.
Place the pineapple mixture into a high-speed upright blender along with the coriander and blitz until smooth and green.
Pour the hot sauce into sterilised jars and serve with BBQ meats, tacos or seafood recipes. If you like a slightly thinner hot sauce, you can strain the pulp out through a sieve before pouring into sterilised jars.
