Pineapple Ghost Chili Sauce
Serious Sweet Pain! Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. That's 3 times hotter than the habanero! Gloves are a must when preparing the ghost chili's. I filled 6 Woozy bottles with the fitments droppers. It may have to be removed for easier pouring. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder.
Serious Sweet Pain! Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. That's 3 times hotter than the habanero! Gloves are a must when preparing the ghost chili's. I filled 6 Woozy bottles with the fitments droppers. It may have to be removed for easier pouring. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder.
- 1/4 cup sugar
- 1 tablespoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 4 ounce
- 16 ounces pineapple cubed
- 4 ghost chili
- 1 small onion 6 ounces cubed
- 1 ounces rough chopped
- 1 ounce golden raisin 1/4 cup
- 1 lime zest and meat the white pith discarded
- 1/2 ounce ginger rough chopped
- 1 1/2 cups vinegar
- Carbohydrate 31.1014870208627 g
- Cholesterol 0 mg
- Fat 0.565244684804557 g
- Fiber 4.17214143221877 g
- Protein 1.94810872468361 g
- Saturated Fat 0.121156993313744 g
- Serving Size 1 1 cups, 360 serving(s) (303g)
- Sodium 3498.12532304179 mg
- Sugar 26.9293455886439 g
- Trans Fat 0.215266927571892 g
- Calories 135 calories
Step-by-step
- Place all but the vinegar in a food processor and pulse till pureed.
- Add to pot with vinegar and cook 15 minutes.
- If needed blend again for a smooth sauce.
- Fill hot sauce into sterilized hot bottles or jars.
- Place in a hot water bath for 10 minutes.
- Let age for at least 1 week.
Pineapple Ghost Chili Sauce: A Fiery Adventure in the Kitchen
As a busy professional woman, juggling work, family, and a social life can often feel like navigating a chaotic culinary battlefield. Finding time for anything beyond quick meals is a constant challenge, but sometimes, the craving for something adventurous, something that sparks the senses and excites the palate, is just too strong to ignore. That's where this Pineapple Ghost Chili Sauce comes in. It's a recipe that beautifully balances the sweet and the fiery, the familiar and the unexpected, perfect for adding a kick to any meal, or simply enjoyed as a conversation starter.
The initial apprehension of working with ghost chilies – those notorious peppers with a scoville heat rating exceeding one million units – was real. I remember donning gloves, my brow furrowed in concentration, carefully handling the fiery fruits. The aroma alone was intense, a potent mix of sweet pineapple and a searing heat that promised a culinary experience unlike any other. The preparation itself was surprisingly straightforward; the food processor made quick work of the ingredients, effortlessly pureeing the pineapple, onions, and chilies into a smooth, vibrant mixture. The subsequent simmering infused the sauce with depth and complexity, mellowing the extreme heat while simultaneously highlighting the fruity sweetness of the pineapple.
The moment of truth came when I finally tasted the finished product. The first bite was a delightful explosion of flavors. The initial sweetness of the pineapple tantalized the taste buds, a prelude to the fiery crescendo of the ghost chili. The heat built steadily, a warm embrace that danced playfully across the tongue, before finally subsiding into a pleasant glow. It was a taste that was both exhilarating and satisfying, the perfect balance of sweet and spicy that I had hoped for. The addition of cumin, cinnamon, and turmeric added layers of complexity, transforming a simple chili sauce into something truly unique.
The beauty of this Pineapple Ghost Chili Sauce lies not just in its exquisite taste but also in its versatility. It's the perfect accompaniment to tacos, grilled meats, or even as a simple condiment for a lunchtime sandwich. The vibrant color adds an element of visual appeal to any dish, while the complex array of flavors elevates the dining experience. But beyond the culinary aspects, this sauce represents a personal journey. It's a testament to the joy of experimentation in the kitchen, the rewarding feeling of transforming simple ingredients into something extraordinary. It's a culinary adventure that I would happily embark on again, and I encourage you all to try it as well. Just remember the gloves!
Ingredients:
- 1/4 cup sugar
- 1 tablespoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 4 ounces pineapple, cubed
- 16 ounces pineapple, cubed
- 4 ghost chilies
- 1 small onion, 6 ounces, cubed
- 1 ounce golden raisins
- 1/4 cup golden raisins
- 1 lime (zest and meat, white pith discarded)
- 1/2 ounce ginger, roughly chopped
- 1 1/2 cups vinegar
Note: Always exercise caution when handling ghost chilies. Wear gloves to prevent skin irritation.
