Grilled Pineapple and Charred Orange Hot Sauce

Grilled Pineapple and Charred Orange Hot Sauce

Grilled Pineapple and Charred Orange Hot Sauce

In the past couple of weeks, I have been lucky enough to be gifted with an abundance of Scotch Bonnet peppers from the gardens of a few friends. My love of chilies precedes me and I tend to be the recipient of hot things people don’t know what to do with, and I welcome the hot gifts every time!

Currently, I have about seven different types of hot sauce in my refrigerator. From homemade to classic Tabasco, to Italian, to Asian and ones that defy categorization. I knew I myself couldn’t myself eat 30 Scotch Bonnet peppers, so some sort of product needed to be made. Scotch Bonnets have high heat, with a distinct fruity tang. Perfect for pairing with a classic vinegar combination. It being fall here in Ontario, I knew I wanted something that reflected the changing season: deep, rounded, sweet and smoky. Here I used some grilled fruit to give the sauce a deep charred flavour, with a distinct hint of toffee and included a bit of Ancho chili powder for a smoky kick.

This sauce is good for dipping or accenting but it’s best use is as a marinade and finishing sauce for shrimp, pork and chicken (especially chicken wings!) or cut half and half with a barbecue sauce and brushed on ribs.

Grilled Pineapple and Charred Orange Hot Sauce


Grilled Pineapple and Charred Orange Hot Sauce

25-30 scotch bonnet peppers ( I threw in a cherry pepper and hot banana pepper because I had them lying around)
1, 14 ounce can of sliced pineapple
2 seedless oranges, quartered
2 cloves of garlic
1 cup of apple cider vinegar
1 Ancho chili
2 teaspoons of salt
2 teaspoons of grapeseed oil



Heat an indoor grill pan to medium-high heat

Remove pineapple from can and reserve the syrup

In a bowl combine quartered oranges, sliced pineapple, and grapeseed oil and toss to coat

Grill fruit on all sides until charred

Remove from heat and let cool

Grilled Oranges and Pineapple

Once orange segments are fully cooled squeeze through a sieve to render the juice (you will probably get about a quarter cup)

In a small blender (I used my magic bullet) blitz the Ancho chili to produce a powder

Cut stems off of scotch bonnet peppers

Scotch Bonnet peppers

In a food processor combine scotch bonnet peppers, grilled pineapples, orange juice, Ancho powder, reserved pineapple syrup, Apple cider vinegar and salt. Blend on high until nearly smooth

Store in glass bottles in the refrigerator for up to two weeks

Grilled Pineapple and Charred Orange Hot Sauce