This recipe is Gluten Free and all natural. It adds a sweet and spicy kick to any fish, pork, or chicken and makes a great dip when poured over goat cheese and served with crackers.
What you need:
4 tsp Stevia
1 cup apple cider vinegar
1 cup pineapple juice
3 Tbsp lemon juice
1 medium to large pineapple, roasted, finely chopped
1 medium onion, finely chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 mango, finely chopped
5-6 habanero peppers, roasted, finely chopped
What to do:
Create a simple syrup in a large pot by whisking the 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.
Roasting the pineapple and habaneros will bring out their inherent sweetness and richness. This can be done on your grill outside or using a grill pan on your cook-top. Slice the pineapple in rings and trim away the outer rind. Grill until the sugars begin to caramelize and creates grill marks on both sides. Lightly char the skins of the habanero peppers over an open flame or on a searing hot grill pan. for less heat remove the seeds (Careful not to touch the peppers with bare hands as the Heat will stay in your skin and do not touch your face) Do not grill your red and yellow bell peppers in order to maintain some crunch and texture in the sauce. Next, finely chop all fruit, peppers and onion into 1/4″ pieces (or smaller). Stir the remaining ingredients into the simple syrup you prepared earlier. Bring the mixture to a boil and the turn down the heat to simmer for 5-10 minutes. The consistency should be syrupy and chunky.
This recipe makes 4-5 pints of sauce. The sauce may be canned using a water bath for 15 minutes. Or placed in jars and frozen. Sauce should remain fresh in the fridge for approximately 2-3 weeks.