rocessor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
b>recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe#
alsa, and drizzle with Charred Pineapple-Habanero Hot Sauce.
For Citrus
In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat and cut the pineapple into 1/8-inch dice.
In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.
bout 24 oz of jelly.
** My recipe states one package Certo
nto a saucepan. Add sugar, pineapple juice, salt and butter. Stir
about 7 minutes.
Scrape jelly from jars into pan. Stirring
Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
Combine puree 1 cup vinegar and sugar in a large saucepan.
Bring to a boil and boil for 10 minutes stirring constantly.
Stir in pectin stirring while boiling hard for 1 minute.
Remove from stove and skim foam.
Stir in food coloring till eye appealing.
Or skip if you like as is.
Ladle hot jelly into clean hot jars,leaving 1/4 inch head space.
Adjust caps Process 10 minutes in boiling water canner.
Remove stems and seeds from habanero peppers. Make sure to wear
br>Add the pineapple, red bell pepper and habanero. Continue to saute
In a saucepan, bring pineapple, peppers and 3/4 cup
aper towels.
Serve with Habanero Ketchup (recipe follows).
Heat oil
to 1 tsp of jelly.
May be served as
In
large
saucepan, mix pineapple juice and water.
Add fruit pectin,
mixing
well.
Stir in a few drops yellow coloring. Bring
mixture
to a hard boil, stirring in sugar.
Bring to
a full
rolling
boil.
Remove
from heat.
Add flavoring. Skim off foam
with metal spoon.
Pour jelly into hot glasses. Cover at once with 1/8 in hot paraffin.
Add lids.
Cover the mint with 1/2 cup water and 2 tablespoons sugar in with mint.
Let stand overnight.
Strain into pot, then add pineapple juice, lemon juice and 4 cups sugar.
Bring to boil; add 1/2 cup liquid pectin.
Boil 1/2 minute.
Add green coloring. Skim and pour into jelly glasses.
Makes about 6 (6 ounce) jars.
Make double recipe graham cracker crust (holding back 1 cup). Bake in large cake pan.
Blend cream cheese with sugar; add whipped cream or Dream Whip (Dream Whip cuts calories, but adds sweetness). Pour into prepared crust.
Sprinkle with the reserved crumbs and chill for several hours or overnight.
Serves 16.
Can be halved easily; fits regular pie tin.
Mix jello with boiling water and preserved juice.
Put in fridge to set.
Whip cream and mix in crushed pineapple. Fold.
When jello has almost set, beat it with an egg beater, folding jello into cream.
Refrigerate overnight.
Serve with ice cream.
oo wet.
Add in pineapple and coconut.
Spoon the
Mix and bake cake following directions on cake mix box.
Cool the layers. Drain pineapple, saving the juice. Spoon a small amount of juice evenly on each layer before spreading on the frosting. Sprinkle the pineapple over the frosting.
Continue the same procedure for each layer.
Boil pineapple, add Jello.
Set aside to cool and thicken slightly.
Cream cheese, sugar and vanilla together.
Add to Jello, pineapple mixture.