Ingredients
3-4 Slices Fresh Pineapple (lengthwise)
2 Dried Pasilla Pepper (rehydrated in hot water)
1 Medium Carrot peeled
½ Small Onion
½ cup Coconut Water
1/3 cup + 1 tbsp Apple Cider Vinegar
1/3 cup Ginger peeled (a piece the size of two thumbs)
¼ cup Sugar
2 tsp Salt
1 tsp Garlic Confit
Handful Picked Basil Leaves
Equipment/Tools
Knife
Peeler
Blender
Sieve or Mesh Strainer
Description
Hot sauce at its core is pepper and vinegar blended. It is all the accompanying spices that make it unique. This is an example of using what is already on hand. All of these ingredients I had except the pineapple, which can be omitted for a less sweet sauce and more traditional for a hot sauce blend. However, I added the fruit for a multi-use chili sauce that has a tropical taste.
Instructions
- Cut the skin of the pineapple away and then slice around the hard inner core. Do not add the core. From here, the measurements do not have to be exact, as the size of the pineapple will vary. Use a little less than half of the fresh slices—think 40% of the pineapple slices you have.
- Rehydrate the pasilla chili in hot water, and when soft, discard the water and the stems. There are other times when keeping the water is ideal, but with this chili, the water becomes bitter.
- Peel the carrot and rough chop into smaller pieces.
- Cut the ends of the onion off, peel the skin, and cut in half.
- Peel the ginger skin off and rough chop.
- Now, add all ingredients to the blender. Depending on the size and power of the blender, you might want to blend in small portions, then pour into a bowl and mix.
- Taste for spice level. If you want it spicier, rehydrate another chili and then add it, discarding the stems.
- Lastly, strain the mixture with a sieve to remove any bits we don’t want to chew on, and we store the rest in an airtight container in the refrigerator.
What do you think of this? Let me know, and if you try it at home let us know what you used it on!