Ingredients

The following ingredients have 2 Servings
  • 1/2 lb fresh pineapple, cut in chunks
  • 1 ripe mango (peeled and cut in chunks)
  • 2 habanero peppers, rough chopped ((keep the seeds and pith for most heat, remove for less))
  • 1/2 cup water
  • juice of 1 lime
  • 1 Tbsp brown sugar ((omit for Paleo))
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 2 Tbsp cider vinegar

Instruction

  • Put your pineapple, mango and habaneros in the bowl of a food processor or blender.
  • Process the fruit and peppers until they are completely smooth and pureed.  Scrape down the side of the bowl as necessary.  Note: be cautious, the fumes will be strong. Keep your face averted.
  • Pour the puree into a saucepan.  Add the rest of the ingredients and bring up to a simmer.  Simmer for five minutes.  Taste the sauce and adjust the seasonings.  I added more lime juice and a touch more salt.
  • Put the sauce through a mesh strainer, pushing down firmly to get as much of the good sauce through as possible.
  • Let cool and then fill your bottles or jars.  Refrigerate, and eat within the month.