Ingredients
- ½ pineapple cored, peeled and quartered
- 1 cup apple cider vinegar
- 1 cup water
- 1 mango, peeled and quartered
- 1 papaya, peeled and quartered
- 2 tablespoons honey
- 2 tablespoons sea salt
- 4 Jamaican hot peppers, whole
- ½ sweet onion, peeled and roughly chopped
Instructions
- Grill fruit over direct medium-high heat approximately 3 minutes per side. Remove from heat and place in a pot along with additional ingredients and bring to a boil. Reduce heat and allow it to simmer for one hour. Remove hot peppers and place remaining ingredients in a blender. Blend until smooth adding peppers individually until desired level of heat is obtained.
- Recipe by Clint Cantwell
Credit
- 1991 Summer Newsletter
