Saturday, June 18, 2011

Pineapple Habanero Glaze

Summer will be here in just a few days, and it's a perfect time to enjoy sweet tropical fruits with a hot spicy kick!

1 small Habanero pepper, finely diced with seeds discarded (unless you like super fire mouth.)
1 cup pineapple juice
1/2 cup orange juice
3 tbsp honey
1 tbsp lime juice
2 tsp apple cider vinegar
1/2 cup crushed pineapple
1/2 cup finely diced mango
dash salt and black pepper

In a small saucepan saute the Habanero in just a bit of butter until it's softened. Add in all the liquids, as well as the honey. Simmer until the liquid has reduced by about half, and the glaze has thickened a bit. Add in the fruits, salt, and pepper. Heat through.

This will yield about a 1/2 cup of glaze. It's delicious on chicken, salmon, or pork. Add the glaze when the meat has about 5 minutes left to cook, so it doesn't burn. Or just use as a sauce on top of the meat after it's cooked.

Feel free to adjust the heat level as needed. A whole pepper may be too spicy for some, and not spicy enough for others.

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