Pineapple-Scotch Bonnet Mojo
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 large ripe pineapple, peeled, cored and roughly chopped
1/2 cup Chardonnay
1/4 cup fresh orange juice
1 Scotch bonnet or habanero 
Preparation

1 Place the pineapple, wine and orange juice in a food processor or blender, and puree. Transfer to a mixing bowl and stir in the chile. Keep refrigerated for up to 2 days or so. Transfer to a saucepan, stir and warm before serving. 


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Tags:

fruitsSaucestropical 


Yield:




3.0 cups





Added:

    Friday, December 10, 2010 - 1:02am  


Creator: 

Helen Pitlick 










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Preparation

 1  Place the pineapple, wine and orange juice in a food processor or blender, and puree. Transfer to a mixing bowl and stir in the chile. Keep refrigerated for up to 2 days or so. Transfer to a saucepan, stir and warm before serving.