Pineapple curry heat wave

Yield: 8 Servings

Measure Ingredient
12 \N Scotch Bonnets or Habaneros (stemmed but not seeded)
1 large Yellow onion; chopped (about 2 cups)
1 cup Fresh pineapple; in 1 inch cubes
4 tablespoons Pineapple juice
3 teaspoons Tumeric
2 teaspoons Dry mustard
1 teaspoon Ground fenugreek
1 teaspoon Ground coriander
1 teaspoon Ground celery seed
2 teaspoons Mace flakes -or-
1 teaspoon Ground mace)
3 teaspoons Ground cumin seed
1 teaspoon Ground cayenne
2 teaspoons Ground red chile
16 \N Turns fresh black pepper
1 \N (1-inch) ginger root; minced
¼ teaspoon Cornstarch
4 tablespoons Cider vinegar
2 teaspoons 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.

MFREIE@... (Michael Freie)

(also Dan Hirschi (California State University, Northridge) dhirschi@...)


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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