Habanero Pineapple Curry Sauce Recipes

PINEAPPLE-HABANERO HOT SAUCE - RECIPE

Pineapple-Habanero Hot Sauce - Recipe image

Make your own hot sauce at home with this quick and easy recipe that incorporates spicy habanero peppers, sweet pineapple and cilantro. Perfect for dashing over meals or spicing up your favorite cocktails. We like it for our Bloody Marys.

Provided by Mike Hultquist

Time 25m

Number Of Ingredients 6

Ingredients

5-6 habanero peppers (coarsely chopped)
2 cups chopped pineapple
1 handful cilantro leaves (rinsed)
Juice from 1 lime
1 cup white vinegar
½ teaspoon salt

Steps:

Add all ingredients to a food processor and process until smooth.
Add to a pot and simmer over low heat for 15 minutes.
Cool and strain, if desired. If you want a chunkier hot sauce, skip the straining. Or, strain and add a bit of the pulp back in to your desired consistency.
Pour into bottles and refrigerate until ready to use!

Nutrition Facts : Calories 5 kcal, Carbohydrate 1 g, Sodium 29 mg, ServingSize 1 serving

HABANERO PINEAPPLE BBQ SAUCE

Habanero Pineapple BBQ Sauce image

Sweet pineapple and spicy habanero peppers give this sauce a strong flavor unlike anything you'll find at the grocery store. It's great for adding a kick to your summer grilling, or for dipping all year long.

Provided by Audrey J. Ross

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 30m

Yield 24

Number Of Ingredients 8

Ingredients

6 habanero peppers, seeded
1 cup chopped fresh pineapple
1 cup balsamic vinegar
¼ cup molasses
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Worcestershire sauce
2 teaspoons liquid smoke flavoring

Steps:

Blend habanero peppers and pineapple in a blender or food processor until smooth; pour into a saucepan. Add balsamic vinegar, molasses, garlic powder, onion powder, Worcestershire sauce, and liquid smoke flavoring; stir well. Simmer until sauce reaches desired consistency, 20 to 30 minutes.

Nutrition Facts : Calories 25.4 calories, Carbohydrate 5.5 g, Fat 0.4 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 8.8 mg, Sugar 4.3 g

HABANERO PINEAPPLE JAM

Habanero Pineapple Jam image

This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It's also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.

Provided by bsmizzel

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 12h45m

Yield 64

Number Of Ingredients 8

Ingredients

1 (20 ounce) can crushed pineapple
6 ½ cups white sugar
1 ½ cups apple cider vinegar
½ teaspoon salt
1 red bell pepper, minced
12 habanero peppers - stems and membranes removed, minced
1 cup shredded carrots
¾ cup powdered fruit pectin, or more to taste

Steps:

Drain pineapple well, reserving 1/2 cup pineapple juice.
Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.

Nutrition Facts : Calories 86.8 calories, Carbohydrate 22.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 20 mg, Sugar 21.8 g

HABANERO PINEAPPLE CURRY SAUCE

HABANERO PINEAPPLE CURRY SAUCE image

Categories Sauce Fruit Pepper Side Sauté Low Fat Quick & Easy Backyard BBQ Healthy

Yield 3-4 Cups

Number Of Ingredients 12

Ingredients

1 fresh pineapple, cut in cubes, saving as much juice as possible
2 habaneros, stems and seeds removed
1 onion, chopped
3 tablespoons chopped ginger
1 tablespoon chopped garlic
2 cups pineapple juice, including that from the fresh pineapple
1 tablespoon kosher salt
2 tablespoons imported Indian or Sri Lankan curry powder
1/2 cup brown sugar
1 cup whit wine vinegar
1 tablespoon crushed red New Mexican chile
1 teaspoon ground turmeric

Steps:

Combine all the ingredients in a blender or food processor and puree until smooth, take care not to over-blend and aerate. You may have to do this in small batches. Pour the mixture into a saucepan and bring to a boil then simmer gently, uncovered for about 10-15 minutes until the sauce is fairly thick. Remove from the heat and allow to cool before bottling. Refrigerated, the sauce will keep for approximately 6 weeks. Heat scale: extremely hot

ROASTED PINEAPPLE-HABANERO CHILE SALSA

Roasted Pineapple-Habanero Chile Salsa image

Provided by Mark Miller

Categories Sauce Side Pineapple Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield makes 3 1/2 cups

Number Of Ingredients 5

Ingredients

1 pineapple (about 3 1/2 pounds), peeled, cored, and cut into 1/4-inch-thick rings
1 orange or red habanero chile, dry-roasted, seeded, and minced (page 154)
1 sweet red bell pepper, cored, seeded, and cut into 1/8-inch dice
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice

Steps:

In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat and cut the pineapple into 1/8-inch dice.
In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.

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