Makes: 420g
Prep Time: 10 mins
Cook time: 20 mins
Things you need:
9 Serrano chillies. De stemmed and cut in half. (200g)
1 small onion quartered (114g)
8 cloves garlic whole (35g)
1 tsp fennel seed
1 tsp cumin seed
300g pineapple slices/chunks
200ml rice wine vinegar
200ml apple cider vinegar
1/2 cup/20g Fresh Cilantro
1 lime
1 tsp salt
Steps:
Cut chillies, onions and set aside with spices and garlic.
Char pineapple under a grill. Set aside (optional step)
Put chillies, garlic, onions, and spices into a saucepan with vinegar. Bring up to a gently boil and simmer for 15-20 mins
Take it off heat and let cool for 5 mins.
Add to the blender with lime, salt, pineapple and coriander. Blitz for a couple mins until smooth.
Pass through a fine strainer/chinois and save any pulp that is left over. This can be used in mayo’s, greek yogurt, eggs etc to enhance the flavor.
Check the final hot sauce for seasoning and store in a sterilized sauce bottle or mason jar.
Tips:
Store unto 6 months in an airtight container in the fridge, if it lasts that long.
Comments