Pair pineapple, chilies and spices in this exotic hot sauce recipe.
Make it mild, medium or fiery, this exotic hot sauce has sweetness and flavour from the pineapple and spices. All work together well in this easy recipe.
I kept it simple, not a lot of spices and flavours. The result is an exotic hot sauce with fiery flavours, subtle aroma of coriander and sweetness from the honey and ketchup.
- 200-250g mix chilies
- 500g tinned pineapple (including juice)
- 100g tomato ketchup
- 50ml cider or white wine vinegar
- 3 spoons of honey
- Spices, one spoon each start: salt, black pepper, ground coriander, garlic powder
I’ve used a mixture of chilies, from the garden. Use whatever chili you fancy or have available. Tinned pineapple works better in this recipe because it also has the sweet syrup with it.
And if you want had it on hand, substitute the ground coriander with fresh leaves, a whole bunch will do. Fell free to add any other spices you fancy.
You can prepare this exotic hot sauce recipe using exactly the same method as in the two previously posted recipes. The smoked chili sauce and the lemon and peaches recipe. Apart from the onion that isn’t included here. But anyhow, I’ll “tell” you here how to make it as well.
Clean the chilies and remove the ends. Remove the seeds if you want it milder, or use less chilies. Excluding the honey, place everything in a blender. Blend for at least 2 minutes on high-speed. Taste and adjust for salt, spices and more vinegar if needed. To loosen the mixture, add about 200ml of water.
Place the mixture into a heavy bottomed pan, bring to a slow simmer and cook for 40 minutes on a very low heat. Add the honey, stir well, taste. Check and if too much water has evaporated, add a bit more. Cook for another 20 minutes.
Once cooled down a bit, place the sauce (I did call it exotic hot sauce because of the pineapple) in clean bottles and/or jars and keep in a cool dark place (the fridge is the best) until needed.
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