Ingredients for Pineapple Ghost Chili Sauce
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How to Make Pineapple Ghost Chili Sauce
- Combine 2 cups chopped pineapple, 10-12 Bhut Jolokia (Ghost) peppers (adjust to your spice preference, wearing gloves!), 1/2 cup white vinegar, 1/4 cup water, 1 small bunch (approximately 1/4 cup packed) fresh cilantro, 1/2 teaspoon methi seeds, and a pinch (1/4 teaspoon) mango powder in a food processor.
- Pulse until finely pureed. Scrape down the sides as needed.
- Transfer the puree to a medium saucepan. Bring to a simmer over medium heat and cook for 15 minutes, stirring occasionally.
- Remove from heat. If desired, use an immersion blender to achieve a smoother consistency.
- Carefully fill the mixture into sterilized 6 (4oz) bottles, leaving about 1/2 inch headspace.
- Place filled bottles in a large pot, ensuring they are submerged in simmering water by at least 1 inch. Process for 10 minutes.
- Carefully remove bottles from water bath and let them cool completely.
- Let the sauce age for at least 1 week to allow the flavors to meld. The heat will mellow slightly over time.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
0g
Carbs
0g