Recipe - Pineapple Curry Heat Wave

12 Scotch Bonnets or Habaneros
(stemmed but not seeded)
1 lg Yellow onion; chopped
(about 2 cups)
1 cup Fresh pineapple; in 1 inch
cubes
4 tablespoon Pineapple juice
3 teaspoon Tumeric
2 teaspoon Dry mustard
1 teaspoon Ground fenugreek
1 teaspoon Ground coriander
1 teaspoon Ground celery seed
2 teaspoon Mace flakes or
1 teaspoon Ground mace)
3 teaspoon Ground cumin seed
1 teaspoon Ground cayenne
2 teaspoon Ground red chile
16 Turns fresh black pepper
1 (1inch) ginger root; minced
One fourth teaspoon Cornstarch
4 tablespoon Cider vinegar
2 teaspoon Honey

Notes: I have been in this mail group for about a month and seen alot of
discussions about the hottest sauce and have not heard anyone mention any
of the sauces in the book "Hot Licks" by Jennifer Trainer Thompson.

Either it is an unfound gem or an old pase book. Either way it has a good
compendium of commercially available sauces as well as recipes for sauces
divided into "Piques & Sherries", "LouisinaStyle Sauces", "CarribeanStyle
Sauces", "Sauce Of The Border" and "Specialty Sauces and World Heat". They
have great names like "F16 Afterburner", and "Death Wish".

I have not been too fond of the Raw Habenero flavor but I really enjoy the
fire they empail you with. However, I found a habanero based sauce in the
book that does appeal to me and is to die for. I can't wait until fresh
habanero's are available and I'm gonna make a vat of this stuff:

Place chiles, onion, pineapple juice, and spices in blender and puree until
smooth. In a saucepan over low heat, dissolve cornstarch in the vinegar,
add the puree and honey, and simmer slowly for ten minutes. Mix with lime
juice and pour over freshcut tropical fruit.

MFREIE@ix.netcom.com (Michael Freie)

(also Dan Hirschi (California State University, Northridge)

dhirschi@huey.csun.edu)

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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