Author: Pizza Today
Recipe type: Sauces
Recipe courtesy of John Gutekanst, Avalanche Pizza in Athens, Ohio
- 1 No.10 can of pineapple
- 3 whole habanero chilies
- 1 ghost chili
- Drain the can of pineapple with a chinois to collect all the juice.
- Using an immersion blender or regular blender, mix the peppers in the juice. Little flakes of pepper will color the juice to pink.
- Pour the pineapple chunks back into the juice and reserve in the walk-in to macerate for 24 hours.
- Drain and save the juice before topping pizzas.
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