Appetizers & Soups

REVIEWS Review(s)

Ghost Chile and Pineapple Salsa

Difficulty:Easy

Ingredients

  • ■   2 oz Ghost Chiles
  • ■   8 oz golden raisins
  • ■   4 oz cloves garlic
  • ■   Cinnamon

Description

• 16 ounces pineapple , cubed • 4 Ghost Chiles • 1 small onion , 6 ounces cubed • 1 carrot , 3 ounces roughly chopped • 1 ounce golden raisins , 1/4 cup • 4 cloves garlic , 1 ounce • 1 lime , zest and meat the white pith discarded • ½ ounce ginger , roughly chopped • ½ teaspoon turmeric • ½ ounce cumin • ¼ teaspoon Cinnamon • ¼ cup Brown Sugar • 1 tablespoon Trapani Sea Salt • 1 ½ cups Aceto di Vino Vinegar Place all ingredients except the Aceto di Vino 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. Fill hot sauce into sterilized hot bottles or jars. Place in a hot water bath for 10 minutes. Let age for at least 1 week. Recipe adapted from www.food.com Photo courtesy of www.nmmagazine.com

  • 1. Place all ingredients except the Aceto di Vino Vinegar in a food processor and pulse till pureed. Add to pot with Vinegar and cook 15 minutes.
  • 2. If needed blend again for a smooth sauce.
  • 3. Fill hot sauce into sterilized hot bottles or jars.
  • 4. Place in a hot water bath for 10 minutes.
  • 5. Let age for at least 1 week.
  • 6. Recipe adapted from www.food.com
  • 7. Photo courtesy of www.nmmagazine.com

Rate this Recipe

1 star
2 stars
3 stars
4 stars
5 stars
© 2015 Olivenation LLC. All Rights Reserved.

Please wait...