This was fun, interesting and pretty easy to make. However it turned-out way too hot for my taste, (and I like hot food, so watch it!) –I ended up giving this to my Dad who is a hot pepper freak and he devoured it with pita and wheat crackers. Next time I make this, I’ll only use one hot pepper with a punch of sweet bells. The Pineapple and Pepper combination is truly awesome.
This is how I did it:
One half of a Pineapple cubed. One roughly chopped onion and a few garlic cloves.
Grab a bunch of peppers, hot, sweet or in-between or a combination of all, let’s say a pound or so. Remove the seeds and the stems and cut them up. When cleaning and cutting hot peppers make sure to wear rubber gloves, or suffer baby when you touch your eyes, and if you do suffer, a chef friend of mine gave me this tip; splash milk in your eye! (it works) —And if by chance you touch other places on your body, have a class of milk ready for dunking or dousing. Kinky!
Toss the pineapple and peppers with oil and brown sugar, and sprinkle with some rice vinegar. Roast them until they become brown and black in areas and their overall color has deepened. Wait for it to cool down…
Now all you do is pass it all through a food processor until it forms a thick paste, add some oil, salt to taste. — Chill. Spread the pate on a plate and make it look pretty with nuts or chopped peppers…or drizzle honey around the outside of the plate and serve, but warn your guest that it is super-hot (if you’re using all hot peppers) –I didn’t love this, I didn’t hate it, I wish I used a combination of peppers… that’s all.