|½||Large; ripe pineapple, peeled, cored and roughly chopped|
|½ cup||Fruity Chardonnay-style wine|
|¼||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 CHILE-HEADS DIGEST by Alex Silbajoris <72163.1353@...> on Apr 6, 1998
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