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PINEAPPLE & SCOTCH BONNET HOT SAUCE

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PINEAPPLE & SCOTCH BONNET HOT SAUCE

Scotch bonnet chillies and pineapple belong together; this topical hot sauce is an absolute winner of a sauce.

The recipe has minimal ingredients, takes no time to make, and lasts ages in the fridge. Not like that would matter as this sauce would fly out, it’s the perfect sauce for fried chicken.

Scotch Bonnet Chillies are a significant step up in spiciness (100,000 to 350,000 SHU) and provide more tropical fruitiness than regular chillies.

These scotch bonnets are a terrific fit; just be ready for that substantial increase in spiciness.

Ingredients

IngredientsWeights / Volumes
Fresh Pineapple1kg
Fresh Limes Juice & Grated Lime Zest3 Limes
Scotch Bonnets, deseeded and finely chopped4
Honey3 Tablespoons

Method

  • Add the pineapple to a food processor and blend till smooth, then pour into a dry frying pan on medium heat. 
  • Add the lime zest and juice. Stir in the chilli and a pinch of salt and cook for about 5 mins, stirring continuously.
  • Add the honey and let the mixture bubble for a couple more minutes until slightly thickened. 
  • Take off the heat and set aside to cool down; portion up in small pots or into a bottle.

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