• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Pineapple Curry Heat Wave

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 12 Scotch Bonnets or Habaneros
  • -(stemmed but not seeded)
  • 1 lg Yellow onion; chopped
  • -(about 2 cups)
  • 1 c Fresh pineapple; in 1 inch
  • -cubes
  • 4 tb Pineapple juice
  • 3 ts Tumeric
  • 2 ts Dry mustard
  • 1 ts Ground fenugreek
  • 1 ts Ground coriander
  • 1 ts Ground celery seed
  • 2 ts Mace flakes -or-
  • 1 ts Ground mace)
  • 3 ts Ground cumin seed
  • 1 ts Ground cayenne
  • 2 ts Ground red chile
  • 16 Turns fresh black pepper
  • 1 (1-inch) ginger root; minced
  • 1/4 ts Cornstarch
  • 4 tb Cider vinegar
  • 2 ts 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", "Louisina-Style Sauces", "Carribean-Style
Sauces", "Sauce Of The Border" and "Specialty Sauces and World Heat". They
have great names like "F-16 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 fresh-cut tropical fruit.

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