Pineapple hot sauce

Image

By

Alex Elliott-Howery Jaimee Edwards

Abstract

We teach this hot sauce recipe in our chilli preserving workshops at Cornersmith. It’s a great base recipe for making spicy sauces from excess fruit. We make this mostly with pineapples and green chillies, but peaches, plums or green tomatoes work really well, too. If you are using pineapple, save the skins for pineapple skin syrup.

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