Recipe - Pineapple-Scotch Bonnet Mojo

One half Large; ripe pineapple,
peeled, cored and roughly
chopped
One half cup Fruity Chardonnaystyle wine
One fourth Fresh orange juice
1 Scotch bonnet or habanero
chile; seeded and minced

Place the pineapple, wine and orange juice in a food processor or blender,
and puree. Transfer to a mixing bowl and stir in the chile. Keep
refrigerated for up to 2 days or so. Transfer to a saucepan, stir and warm
before serving. Makes about 3 cups.

Posted to CHILEHEADS DIGEST by Alex Silbajoris 72163.1353@compuserve.com
on Apr 6, 1998