Pineapple Ghost Chili Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Serious Sweet Pain! Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. That's 3 times hotter then the habanero! Gloves are a must when preparing the ghost chili's. Ingredients:
16 ounces pineapple, cubed |
4 ghost chili |
1 small onion, 6 ounces cubed |
1 carrot, 3 ounces rough chopped |
1 ounce golden raisin, 1/4 cup |
4 garlic cloves, 1 ounce |
1 lime, zest and meat the white pith discarded |
1/2 ounce ginger, rough chopped |
1/2 teaspoon turmeric |
1/2 teaspoon cumin |
1/4 teaspoon cinnamon |
1/4 cup sugar |
1 tablespoon salt |
1 1/2 cups vinegar |
Directions:
1. 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.
2. Fill hot sauce into sterilized hot bottles or jars.
3. Place in a hot water bath for 10 minutes.
4. Let age for at least 1 week.
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