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Sunday, December 14, 2008


This sauce is good for mahi mahi or for other fish but I tried it on turkey (or you can try chicken). This sauce was good with turkey as a sandwich. 9.4/10

Serves 4

Ingredients for Roasted Pineapple-Cascabel Chile Sauce
1 medium whole pineapple,
1/2 cup fresh pineapple juice
1/3 cup apple cider vinegar
1 teaspoon ground cloves
1 teaspoon ground allspice
2 teaspoons ancho chile powder
8 cascabel chiles, stems removed and soaked in hot water for 30 minutes until soft ( I used : guaiji chilies instead as they are easier to find and have a smokey flavor with mild heat like casabel)
2 teaspoons honey
Salt and freshly ground black pepper

Method for Roasted Pineapple-Cascabel Chile Sauce

1. Preheat broiler. Cut off the leaves and about a 1/2 inch of the top and bottom of the fruit. Do not peel the pineapple.
2. Place the pineapple on its side on a baking sheet and place under the broiler. Broil the pineapple until it is blackened on all sides, about 4 to 5 minutes per side. Remove to a cutting board and let cool slightly.
3. When cool enough to handle, cut off the pineapple skin by slicing down from top to bottom along each row of eyes (as revealed by your first cut). Your knife should be behind the eyes at approximately a 45-degree angle. Don't try to cut off too much of the peel at once or you will take a lot of good fruit with it. Coarsely chop the pineapple and set aside.
4. Combine the pineapple juice, cider vinegar, cloves, allspice, ancho powder and cascabel chiles in a large non-reactive saucepan over high heat and bring to a boil. Add the fresh pineapple and cook until the pineapple is very soft and starts to break down.
5. Transfer mixture to a food processor and process until smooth. Strain through a strainer into a saucepan and return to the stove over medium heat. Whisk in the honey and season with salt and pepper and cook for 5 minutes.

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