2 lbs pineapple, trimmed and diced 1 c vinegar 1/2 c pineapple juice 1 tbsp kosher salt 9 oz red Savina peppers 1/3 c sugar
Bring all ingredients to a boil and simmer for 20 minutes. (I use an immersion blender for my sauces) Blend ingredients until smooth.
Tomatillo Scotch Bonnet Hot Sauce
2 lbs tomatillos 1 c vinegar 1/2 c lime juice 10 oz white onion 7 cloves garlic 6 oz scotch bonnets
Roast tomatillos, onion, peppers and garlic cloves. Put into a large mixing bowl. Add remaining ingredients and mix. Process ingredients in a blender or use an immersion blender, until smooth.
Both recipes keep up to a couple of weeks in the refrigerator. We eat so much hot sauce at my house these don't last more than week.
![image showing [homemade] Red Savina Pineapple hot sauce and Tomatillo Scotch Bonnet hot sauce.](80b56fc1-96b0-514f-8a26-e755dc4ee951.jpg)
lilithlilith on May 21st, 2017 at 14:18 UTC »
Red Savina Pineapple Hot Sauce
2 lbs pineapple, trimmed and diced 1 c vinegar 1/2 c pineapple juice 1 tbsp kosher salt 9 oz red Savina peppers 1/3 c sugar
Bring all ingredients to a boil and simmer for 20 minutes. (I use an immersion blender for my sauces) Blend ingredients until smooth.
Tomatillo Scotch Bonnet Hot Sauce
2 lbs tomatillos 1 c vinegar 1/2 c lime juice 10 oz white onion 7 cloves garlic 6 oz scotch bonnets
Roast tomatillos, onion, peppers and garlic cloves. Put into a large mixing bowl. Add remaining ingredients and mix. Process ingredients in a blender or use an immersion blender, until smooth.
Both recipes keep up to a couple of weeks in the refrigerator. We eat so much hot sauce at my house these don't last more than week.
babblingcabbage on May 21st, 2017 at 14:59 UTC »
I thought these were bongs from the thumbnail.
jichanbachan on May 21st, 2017 at 15:20 UTC »
Boy I sure do love myself some of those potions of extreme healing