Dat’l Do-It mild hot sauce–a favorite
One serving left of sword fish but a lot of fresh pineapple chunks lead one to the other. Most pineapple sauces go Asian and call for teriyaki sauce, dark sugar and soy sauce. Instead, I started out with Dat’l Do-It, which is made in Florida with datil peppers. I’ve stocked it for decades. So here we have a nice Pineapple Sauce, that went great with the sword fish last night and should do as well with salmon tonight.
- In a medium sized glass bowl, add 1/4C of Dat’l Do-It, 2T of honey, 2T of Dejon mustard, a generous squirt of lemon juice and 1T of balsamic vinegar. Mix thoroughly.
- Place about 3/4C of pineapple chunks on the cutting board and chop them up with your chef’s knife.
- Add the pineapple to the bowl, mix and then puree the whole mess with a stick blender, or pour it into a stand-up blender. Process until the pineapple is completely broken up and the sauce is smooth.
- Taste for balance. If too sweet add some balsamic, if too acidic add some honey.
- Place the sauce in a pot over medium heat and bring it up until it begins to bubble. Reduce the heat and simmer for about 12 minutes, stirring.
- Serve it as a bed on a heated plate for the fish filet and as a side in a mini spout (don’t pour the sauce over the fish–let your guest do that, if they wish).
