©2023
AuthorDartagnan"so extremely versatile, flavorful, and easy to make. You will keep this as a go to for so many recipes like grilled jumbo shrimp, fresh red snapper or pork tenderloin... or just dump over cream cheese with Cojita Crisps"
image is Grilled Sweet Fire over Ensalada de Pollo VooDoo Mexicana
In a 6-8 quart stock pot; place sugars, vinegar, pineapple juice and lemon juice over medium high heat whisk until the sugar dissolves and comes to a simmer. Turn up the heat and bring to a boil for 2 minutes. Remove from heat, let rest.
Prep fruit and vegetables for flat griddle or grill. I chopped onions, bell peppers. If grilling, slice onions and bell peppers.
Dice mangos small and try not to eat all of it.
Completely clean flat griddle medium high heat, add a tablespoon of peanut oil and smear, add onions and let grill a couple minutes before turning. Just until slightly charred. Remove.
At the same time. Place lightly oiled tomatillos and habaneros on grill or off to the side of the griddle, char well on all sides. Remove.
Griddle the red bell peppers as you did the onions.
Slice the cored and skinned pineapple in rings or use a handy dandy pineapple corer. and grill until the sugars begin to caramelize and creates grill marks on both sides or charred on griddle.
Chop pineapple fine saving juice from chop to add to pot.
Chunk tomatillos then pulse in small processor until fine.
Place habaneros on cutting board, slice off top, open pepper and scrap out the pith and seeds. Pithed and seeded this will still be hotter than you’ll ever find in any restaurant. If your are sure, add a small amount of seeds back to peppers and process very fine. (Small 1 cup processor, or chop extremely fine or mince fine) STOP EVERYTHING, place knife, cutting board and processor cup in sink of hot water and Dawn liquid. Then in dishwasher. Now remove your gloves over the garbage can. Go directly to sink with HOT water and Dawn and wash hands for 30 seconds, from mid arm to fingertips. Dry hands well. Place towel in washroom, do not reuse.
Fold the grilled, chopped and processed ingredients into your simple syrup in the stock pot. Bring to a boil. Stir in the cornstarch (mixing with a few tablespoons of hot water to make a loose paste. Bring the mixture to a boil and the turn down the heat to simmer for 10-15 minutes. Should be pretty thick.
Makes 4-5 pints of sauce. Hot water bath in mason jars or freeze. If it lasts that long, it’ll do well in the fridge a couple weeks.
Ingredients
Directions
In a 6-8 quart stock pot; place sugars, vinegar, pineapple juice and lemon juice over medium high heat whisk until the sugar dissolves and comes to a simmer. Turn up the heat and bring to a boil for 2 minutes. Remove from heat, let rest.
Prep fruit and vegetables for flat griddle or grill. I chopped onions, bell peppers. If grilling, slice onions and bell peppers.
Dice mangos small and try not to eat all of it.
Completely clean flat griddle medium high heat, add a tablespoon of peanut oil and smear, add onions and let grill a couple minutes before turning. Just until slightly charred. Remove.
At the same time. Place lightly oiled tomatillos and habaneros on grill or off to the side of the griddle, char well on all sides. Remove.
Griddle the red bell peppers as you did the onions.
Slice the cored and skinned pineapple in rings or use a handy dandy pineapple corer. and grill until the sugars begin to caramelize and creates grill marks on both sides or charred on griddle.
Chop pineapple fine saving juice from chop to add to pot.
Chunk tomatillos then pulse in small processor until fine.
Place habaneros on cutting board, slice off top, open pepper and scrap out the pith and seeds. Pithed and seeded this will still be hotter than you’ll ever find in any restaurant. If your are sure, add a small amount of seeds back to peppers and process very fine. (Small 1 cup processor, or chop extremely fine or mince fine) STOP EVERYTHING, place knife, cutting board and processor cup in sink of hot water and Dawn liquid. Then in dishwasher. Now remove your gloves over the garbage can. Go directly to sink with HOT water and Dawn and wash hands for 30 seconds, from mid arm to fingertips. Dry hands well. Place towel in washroom, do not reuse.
Fold the grilled, chopped and processed ingredients into your simple syrup in the stock pot. Bring to a boil. Stir in the cornstarch (mixing with a few tablespoons of hot water to make a loose paste. Bring the mixture to a boil and the turn down the heat to simmer for 10-15 minutes. Should be pretty thick.
Makes 4-5 pints of sauce. Hot water bath in mason jars or freeze. If it lasts that long, it’ll do well in the fridge a couple weeks.