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This recipe is the first evolution I made relative to my previous post on Hawaiian Lava It comes from a Caribbean cookbook that I use often, but this sweet heat recipe was a must-try. Featured here, I did follow the recipe mostly to the letter with a wee bit of liberty due to ingredients delta - yields approx. 20oz. I will post the second and most recent evolution directly.

Ingredients for the Pineapple Pepper Sauce are as follows (De La Rosa, 2014): (15) Scotch Bonnet Peppers; (1 1/2 C) Orange Juice; (3/4 tsp) Salt; (1 Tbsp) Brown Sugar; (1 C) Pineapple; and (1/4 tsp) Allspice

Delta: I didn't have Scotch Bonnets on hand this year, so I sub'd them with Red Habanero. I used Dark Brown Sugar since the recipe didn't specify. I refuse to use canned pineapple as called for, instead I used a small pineapple I had that I cored. Finally, I had a 'jerk' spice mixed up I made from scratch that I used instead of just allspice.

This was my go-to for the fresh carnitas I had made the day after - outta sight flavor combo. This also went very well on the homemade ham breakfast burritos I made following. I would have rated this sauce at about 60K-70K SHU

Reference: De La Rosa, C. (2014). The vibrant caribbean pot: 100 traditional and fusion recipes (vol. 2). Del Media.

This recipe is the first evolution I made relative to my previous post on [Hawaiian Lava](https://poal.co/s/capsaicinconnection/629036) It comes from a Caribbean cookbook that I use often, but this sweet heat recipe was a must-try. Featured here, I did follow the recipe mostly to the letter with a wee bit of liberty due to ingredients delta - yields approx. 20oz. I will post the second and most recent evolution directly. Ingredients for the Pineapple Pepper Sauce are as follows (De La Rosa, 2014): (15) Scotch Bonnet Peppers; (1 1/2 C) Orange Juice; (3/4 tsp) Salt; (1 Tbsp) Brown Sugar; (1 C) Pineapple; and (1/4 tsp) Allspice Delta: I didn't have Scotch Bonnets on hand this year, so I sub'd them with Red Habanero. I used Dark Brown Sugar since the recipe didn't specify. I refuse to use canned pineapple as called for, instead I used a small pineapple I had that I cored. Finally, I had a 'jerk' spice mixed up I made from scratch that I used instead of just allspice. This was my go-to for the fresh carnitas I had made the day after - outta sight flavor combo. This also went very well on the homemade ham breakfast burritos I made following. I would have rated this sauce at about 60K-70K SHU Reference: De La Rosa, C. (2014). *The vibrant caribbean pot: 100 traditional and fusion recipes* (vol. 2). Del Media.

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[–] • 1 pt

Damn fine job! Are you growing scotch bonnets this coming up season?

[–] • 1 pt

Not this year, I have had issues with them the past two seasons. I am however growing some that are very similar - Caribbean Habaneros and Chocolate Habaneros. Caribbeans are one of my go-to's - I will typically come home and find myself picking and eating these off the plant - approx. 300K-400K SHU. Chocolate Hab's are underutilized - they have an incredible taste - great raw or with cooking.

Typical Scotch Bonnets will carry a heat at about 150-300K SHU.

[–] • 1 pt

Interesting! We have a variety of types sprouted this year including Jamaican Yellow Mushroom peppers. I have a feeling we'll be making your recipes later in 2023 :)

[–] • 0 pt

I'm enumerating a list of what we have sprouted this year - this is subject to change in the next few weeks but it's the plan thus far. I will pop a picture plus the list in the garden sub today.

Yellow Mushroom Peppers - interesting! Please let me know the flavor profile on these and their subsequent heat profile. Yellows are typically citrusy, but I am intrigued.