Saturday, July 23, 2011

Habenero Pineapple BBQ Sauce

So I made a barbecue sauce a few months back on a whim when the boyfriend and I found fresh habenero peppers at Wal Mart. He loves things that are spicy enough to give you ulcers, so we bought a bunch and I threw this together. It's the first sauce recipe I've ever come up with, and by some miracle, it's freaking amazing. It's got a good amount of kick to it, and the batch is small, so if you want to be able to really slather it on, I'd recommend doubling or tripling the recipe, all except for the habeneros so the spiciness is more diluted. I want to make a batch with cayenne peppers instead of habeneros to see how that tastes, too, but I haven't done it yet.

It's on Instructables if you want pictures (but it's easy, I promise).


3 HabaƱero peppers
1/2 cup pineapple
½ cup balsamic vinegar
1/8 cup molasses
1 tsp garlic powder
1 tsp onion powder
1 tsp Worcestershire sauce
1 tsp hickory Liquid Smoke

Other things you'll need:
A blender or food processor
A meduim-sized pot

1. Preparing your Peppers
Remove the seeds from the peppers. You'll want to wear gloves so you don't get the oils on your hands. Cut about 1/4 of the pineapple into chunks. Put both of those into your blender or food processor and liquefy.
2. Simmer
Mix all of your ingredients together, including the liquified mix, in a pot. Simmer until it reaches the desired consistancy, which takes about 20 minutes. Stir occasionally to keep the pineapple sugars from separating.


No comments:

Post a Comment