Habanero Pineapple Curry Sauce Recipes

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HABANERO PINEAPPLE BBQ SAUCE

Sweet pineapple and spicy habanero peppers give this sauce a strong flavor unlike anything you'll find at the grocery store. It's great for adding a kick to your summer grilling, or for dipping all year long.

Provided by Audrey J. Ross

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 30m

Yield 24

Number Of Ingredients 8



Habanero Pineapple BBQ Sauce image

Steps:

  • Blend habanero peppers and pineapple in a blender or food processor until smooth; pour into a saucepan. Add balsamic vinegar, molasses, garlic powder, onion powder, Worcestershire sauce, and liquid smoke flavoring; stir well. Simmer until sauce reaches desired consistency, 20 to 30 minutes.

Nutrition Facts : Calories 25.4 calories, Carbohydrate 5.5 g, Fat 0.4 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 8.8 mg, Sugar 4.3 g

6 habanero peppers, seeded
1 cup chopped fresh pineapple
1 cup balsamic vinegar
¼ cup molasses
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Worcestershire sauce
2 teaspoons liquid smoke flavoring

HABANERO PINEAPPLE CURRY SAUCE

Categories     Sauce     Fruit     Pepper     Side     Sauté     Low Fat     Quick & Easy     Backyard BBQ     Healthy

Yield 3-4 Cups

Number Of Ingredients 12



HABANERO PINEAPPLE CURRY SAUCE image

Steps:

  • Combine all the ingredients in a blender or food processor and puree until smooth, take care not to over-blend and aerate. You may have to do this in small batches. Pour the mixture into a saucepan and bring to a boil then simmer gently, uncovered for about 10-15 minutes until the sauce is fairly thick. Remove from the heat and allow to cool before bottling. Refrigerated, the sauce will keep for approximately 6 weeks. Heat scale: extremely hot

1 fresh pineapple, cut in cubes, saving as much juice as possible
2 habaneros, stems and seeds removed
1 onion, chopped
3 tablespoons chopped ginger
1 tablespoon chopped garlic
2 cups pineapple juice, including that from the fresh pineapple
1 tablespoon kosher salt
2 tablespoons imported Indian or Sri Lankan curry powder
1/2 cup brown sugar
1 cup whit wine vinegar
1 tablespoon crushed red New Mexican chile
1 teaspoon ground turmeric

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