4 C sugar
1 C apple cider vinegar
1 C pineapple juice (use juice from pizza pineapple)
3 T lemon juice
Fruit & Veggies
1 large pineapple (trimmed, roasted, finely chopped)
1 large onion (finely chopped)
1 large red pepper (finely chopped)
1 large yellow pepper (finely chopped)
1 mango (finely chopped)
5 habanero peppers (roasted, finely chopped)
3 T cornstarch
3 T Water
- In a large pot combine, sugar, vinegar, pineapple juice and lemon juice over medium high heat until the sugar dissolves.
- Turn up the heat and bring to a boil for 2 minutes.
- Turn off the heat and let sit while you prep the remaining ingredients.
- Trim Pineapple Slice and Roast. (Roasting the pineapple will bring out its sweetness)
- Finely chop Onion, Mango, Red, Green and Yellow Peppers ¼ inch or less. (Do not roast onion, mango, red, green and yellow peppers. This will maintain some crunch and texture in the sauce)
- Using gloves, remove seeds and finely chop Habanero pepper.
- Add all Fruit and Vegetables to pot.
- Stir 3 tablespoons of water in the cornstarch to create slurry and pour into pot.
- Bring the mixture to a boil and the turn down the heat to simmer for about 10 minutes. The consistency should be syrupy and chunky.
Recipe makes “4 to 5 Pints” – Or – “2 ½ Quarts”. Double recipe for 1 Gallon and 1 quart.
The sauce may also be canned or frozen. If you freeze fresh sauce in glass jars, freeze with lids off of the jars. Place lids on jars after sauce freezes. Sauce should remain fresh in the refrigerator for approximately 3 to 4 weeks (if it lasts that long).
Mix Roasted Pineapple Habanero Sauce with Philly Cream Cheese makes an awesome dip.
Spread on a tortilla with your favorite wrap.
This recipe is known to some as “Roasted Pineapple Habanero Sauce” Knockoff of the same sauce carried by Costco.