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Before you jump to Honolulu Heat (pineapple and hot pepper sauce/glaze) recipe, you may want to read this short interesting healthy tips about Stamina Raising Snack foods.
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Yogurt is often a snack many individuals ignore. Sometimes people elect to eat yogurt over a nutritious lunch which is not the greatest idea. You can’t beat yogurt when it comes to a wholesome snack though. Along with calcium, it really is a good supplier of protein and vitamin B. Yogurt is easy for the body to digest and, depending on the type of culture made use of to make the yogurt youre eating, can also help manage your digestive system. Quick hint: select unsweetened yogurt and include walnuts or flaxseeds. It’s an simple way to lessen sugar while still enjoying a yummy snack.
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We hope you got insight from reading it, now let’s go back to honolulu heat (pineapple and hot pepper sauce/glaze) recipe. To make honolulu heat (pineapple and hot pepper sauce/glaze) you only need 11 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Honolulu Heat (pineapple and hot pepper sauce/glaze):
- You need 4 c. sugar
- Get 1 c. apple cider vinegar
- Use 1 c. pineapple juice
- Provide 3 Tbsp lemon juice
- Provide 3 Tbsp cornstarch (mixed with a bit of water to make a slurry)
- You need 1 pineapple
- Take 1 red bell pepper
- You need 1 yellow bell pepper
- Provide 1 mango
- Get 4 Naga Viper peppers
- Use optional* 1 medium sweet onion
Steps to make Honolulu Heat (pineapple and hot pepper sauce/glaze):
- Create a simple syrup in a large pot by whisking the sugar, vinegar, pineapple juice and lemon juice over medium high heat until the sugar dissolves. Turn up the heat and bring to a boil for 2 minutes. Turn off the heat and let sit while you prep the remaining ingredients.
- Slice the pineapple in rings and grill them until the sugars begin to caramelize and creates grill marks on both sides.
- Lightly char the skins of the Naga Vipers (or any hot peppers you choose) over an open flame or on a searing hot grill pan. Do not grill your red and yellow bell peppers in order to maintain some crunch and texture in the sauce. (roasting the pineapple and hot peppers will bring out their inherent sweetness and richness.
- Make sure the Vipers are super finely chopped. If you want to tone down the heat slightly carefully remove the seeds. (I used my chopper to make sure the peppers were in super tiny pieces so no one bites into a large piece of super hot pepper.)
- Next, finely chop all fruit, peppers and onion into 1/4" pieces (or smaller).
- Stir the remaining ingredients into the simple syrup you prepared earlier. Stir in the cornstarch (mixing with a few tablespoons of water first to create a slurry). Bring the mixture to a boil and the turn down the heat to simmer for 5-10 minutes. The consistency should be syrupy and chunky.
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