Habanero Pineapple Curry Sauce

• 1 fresh pineapple, cut in cubes, saving as much juice as possible
• 2 habaneros, stems and seeds removed
• 1 onion, chopped
• 3 tablespoons chopped ginger
• 1 tablespoon chopped garlic
• 2 cups pineapple juice, including that from the fresh pineapple
• 1 tablespoon kosher salt
• 2 tablespoons imported Indian or Sri Lankan curry powder
• 1/2 cup brown sugar
• 1 cup whit wine vinegar
• 1 tablespoon crushed red New Mexican chile
• 1 teaspoon ground turmeric

1. Combine all the ingredients in a blender or food processor and puree until smooth, take care not to over-blend and aerate. You may have to do this in small batches. Pour the mixture into a saucepan and bring to a boil then simmer gently, uncovered for about 10-15 minutes until the sauce is fairly thick. Remove from the heat and allow to cool before bottling. Refrigerated, the sauce will keep for approximately 6 weeks.
2. Heat scale: extremely hot

pineapple, habaneros, onion, ginger, garlic, pineapple juice, kosher salt, curry powder, brown sugar, whit wine vinegar, red new, ground turmeric

Taken from www.epicurious.com/recipes/member/views/habanero-pineapple-curry-sauce-51369301 (may not work)