Ingredients:
- 2-3 fresh pineapple rings
- 8-10 fresh jalapeno peppers (estimated Scoville rating: 2,500 – 8,000 SHU)
- 8-10 Tomatillos
- 2 cloves garlic, minced
- 4 teaspoon olive oil
- 1 cup white vinegar
- Juice of 1 lime
- Zest of 1 lime
- 1 teaspoon salt
- 8 tsp white sugar
- Salt to taste
- Handful of fresh Cilantro
Instructions:
- Prepare the Ingredients: Wash everything! Remove the outer leaf from the tomatillos. Wear gloves and remove stems from jalapeno peppers.
2. Cooking:
Preheat the grill and place the Pineapple, Jalapeno and Tomatillo directly onto the grates. Cook until black marks show. Place in a bowl and move to the kitchen.
In a saucepan over medium heat, sauté minced garlic w/ olive oil until fragrant, about 1 minute.
3. Blending: Transfer everything to a blender. Add chopped habanero peppers, pineapple chunks, apple cider vinegar, lime juice, honey or agave syrup, and a pinch of salt. Blend until smooth.
4. Adjust Consistency: If the sauce is too thick, add more vinegar to achieve the desired consistency. (Note that this sauce will thicken when it cools)
4.5 Strain (optional): For a smoother sauce, strain through a fine mesh sieve.
5. Taste and Adjust: Taste the sauce and adjust salt, sweetness or acidity (with more lime juice) as needed.
6. Storage: Pour the hot sauce into sterilized bottles or jars. Seal tightly and refrigerate. Use within 1-2 months for optimal freshness.
Smell and Taste:
Expect a sweet, flavor sauce strong with pineapple and a light kick at the end from the jalapenos. This sauce is built for dumping onto tacos or even scooping with chips (If you don’t strain it). The tomatillos balance the very bold flavors of the Jalapeno and Pineapple, while the cilantro and lime juice creates a welcoming environment for your taste-buds.
