Roast Pineapple and Anaheim Pepper Sauce

I thought I had already posted the recipe for Roast Pineapple and Anaheim Pepper Sauce! I have such a backlog of images right now that I am having a hard time sifting through to figure out what is what.

There has been so much going on lately… I feel like…well you remember how, when you were a kid, you would get on a swing and twist until the chain was twisted all the way up? Then you would let go and spin? Yeah. Spinning here.

Marc is much better. He is no longer in a wheel chair and is not using crutches. He has cut way back on pain medications and is more himself rather than “Mr. Hyde”. Everyone is relaxing a little bit here and things are feeling a little more normal. Because Marc is back to himself we are also able to talk and work on some marital stuff that cropped up. All in all things are good, very good and we are moving ahead. There, you are caught up!

This sauce is incredible. Sweet, spicy, tangy, it will absolutely create a vacation moment in your mouth! It is perfect for chicken, fish, or pork, and I think it would make an awesome ice cream topping. This will be your go to sauce of summer, I promise.

I made it to use with pulled pork sandwiches and the entire family was quiet. Maybe you missed that. The entire family was quiet. Our house is never quiet..so when we are eating dinner and I hear absolute silence? Yeah. I know it is good.

By grilling the pineapple you bring out some complex flavors; slightly smoky, caramelized sugar…I grilled mine in my grill pan but it would be better on the grill outside.

You just want to peel and core the pineapple and leave it in strips. Heat your grill pan or grill up until it is very hot. Pat the pineapple dry and lay on the grill, a few minutes on each side. Not difficult to do.

Now, you are ready to make the sauce.

Roast Pineapple and Anaheim Pepper Sauce

• Grilled pineapple- fruit from one very ripe pineapple
• 1 onion, preferably a Vidalia or 1015
• 2 Anaheim Peppers, seared over a hot flame
• 1 tablespoon lime juice
• 3 tablespoon white balsamic
• 1 clove garlic
• 1/4 cup honey
• Water as needed

1. Chop the pineapple and set aside.
2. Peel and chop the onion and the garlic.
3. Remove the skin form the Anaheim peppers and chop.
4. Add a little oil to a pan and saute the onion,  and pepper for five minutes. Add the garlic and cook for about 30 seconds. Be careful not to allow it to burn or it will get bitter.  Add the pineapple and about 1/2 cup of water. Simmer for 10 minutes to allow the water to begin to evaporate. Stir often. You may need a little more water to keep it from getting too thick.
5. Add the honey, vinegar, and lime and simmer until sauce thickens, about 5  minutes.
6. Transfer to a blender and pulse a couple of times. You want this to be rough without being chunky.
7. Salt to taste.
8. About 1 1/2 cups depending on the size of the pineapple.

You can vary the peppers to create your own variations on this, or use a combination.

image:maryeaudet