Ingredients
1 fresh pineapple, cut in cubes, saving as much juice as possible
2 habaneros, stems and seeds removed
1 onion, chopped
3 tablespoons chopped ginger
1 tablespoon chopped garlic
2 cups pineapple juice, including that from the fresh pineapple
1 tablespoon kosher salt
2 tablespoons imported Indian or Sri Lankan curry powder
1/2 cup brown sugar
1 cup whit wine vinegar
1 tablespoon crushed red New Mexican chile
1 teaspoon ground turmeric
Preparation
Combine all the ingredients in a blender or food processor and puree until smooth, take care not to over-blend and aerate. You may have to do this in small batches. Pour the mixture into a saucepan and bring to a boil then simmer gently, uncovered for about 10-15 minutes until the sauce is fairly thick. Remove from the heat and allow to cool before bottling. Refrigerated, the sauce will keep for approximately 6 weeks.
Heat scale: extremely hot
