Here’s a hot sauce that you don’t hear of too often, and it’s packed with a ton of unique flavors. This recipe yields enough for about one pint-sized mason jar!
– 10 fresh habanero chiles
– 1 medium yellow onion
– 1 cup fresh pineapple, chopped
– 1/4 cup pineapple juice
– 3 tsp. ground tumeric
– 3 tsp. ground cumin
– 2 tsp. dry mustard
– 2 tsp. chipotle chile powder
– 1 tsp. ground fenugreek
– 1 tsp. ground coriander
– 1 tsp. cayenne pepper
– fresh ground black pepper
– 1 1″ piece fresh ginger
– 1/4 tsp. cornstarch
– 1/4 cup cider vinegar
– 2 tsp. brown sugar
To sterilize the mason jar, place it in a large pot with enough water to fully submerge it. Bring the water to a boil and let the jar sit for at least 15 minutes.
Meanwhile, cut off the stems to all of your habaneros. These guys are hot little buggers, so try to not let the juice get onto your hands.
Puree all of the habaneros in a food processor or blender until they are evenly diced.
Peel and chop up the onion in the food processor, as well.
Then, measure out all of the beautiful spices. This’s the only time consuming part!
Cut up the fresh pineapple into small chunks. While you’re at it, cut off about an inch’s worth of fresh ginger and mince it.
In a medium saucepan, combine the diced habaneros and onions, spices, pineapple, ginger, pineapple juice, brown sugar, and vinegar. Mix well. Puree the sauce mixture using an immersion blender. Once it’s been ground into a fine pulp, add the cornstarch into a small glass and mix it with one tablespoon of water; add the cornstarch mixture into the saucepan (this will help thicken the sauce). Cook the hot sauce over medium heat for 10 minutes, stirring occasionally.
If you plan on using the hot sauce right away, remove the saucepan from the heat and let the sauce cool for another 10 minutes. If you choose to can it, pour the sauce while still hot into the sterilized mason jar. Submerge and boil the jar in hot water for 20 minutes. Once done, remove the jar and let cool before handling. The sauce will remain fresh for up to a year!
This habanero pineapple curry sauce is amazing. Thanks to the citrus of the pineapple and the variety of spices, it’s got an intense flavor to it. The habaneros are certainly hot, but they burn the back of your tongue very slowly. I can see this sauce as an amazing topping for burgers or grilled chicken. It’d also be great infused with chili or a cajun dish. Even just served with some tortilla chips is great, too.