Have I ever mentioned that we go through our veggies way faster than our fruit? We do. We’re just a savory, veggie type of family. So anything that I can do to use up the fruit in more savory ways is always welcome.
And hot sauce. Hot sauce is always welcome too. Which brings me to this recipe. While perusing Caribbean flavors it occurred to me that I could probably create a hot sauce with the fruit I have on hand. That’s how this recipe came about.
Caribbean Hot Sauce
- 1 pineapple, top and skin removed (core intact)
- 4 mangoes, peeled and diced
- 2 jalapeno peppers, deseeded and chopped
- 2 tbsp lemon juice
- 1/2 cup apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp red pepper flakes
- Place all ingredients in a non-reactive saucepan over medium heat.
- Cook until pineapple and mango are softened.
- Remove from heat and let cool about 15 minutes.
- Place contents in blender, and blend until smooth.
- Strain blended ingredients through a wire mesh sieve.
- Reheat mixture to simmering.
- Ladle sauce into hot 4- or 8-oz jars, leaving 1/4-inch headspace.
- Wipe the rims and seal. Process in a hot water bath for 15 minutes, adjusting for elevation.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens