Ingredients
Meat board:
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Sausages
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Variety of meats, including Duck a la Orange, Kimchi chicken, hot dog
Garnishes:
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Mustard
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Pickles
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Relish/ savoury jams
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Hot sauces
Hot sauce base:
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500 grams yellow bell pepper
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10 grams habanero chilies
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15 grams kosher salt
Pineapple hot sauce:
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1 cup hot sauce base
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1 pineapple
Directions
Hot sauce base:
- Roast the yellow peppers in the oven until golden brown at 400⁰F (205⁰C) for approximately 25 minutes.
- Once the peppers are done, peel the skin off and take the seeds out.
- While roasting, wear gloves to remove the stem on the habanero peppers, and the seeds if you do not want the hot sauce base to be too spicy.
- In a blender, blend roasted yellow bell peppers, habaneros, and salt until smooth.
- Place mixture in a mason jar and let it sit in the fridge.
- This is good to use a couple days after, but better after it sits in the fridge for one week; keep up to one month.
Pineapple hot sauce:
- Peel and core your pineapple.
- Slice pineapple into wedges and roast in the oven, 400⁰F (205⁰C) for 15 minutes (if you have a BBQ, grilling the pineapple would also work).
- In a blender, blend cooked pineapple and yellow hot sauce base.
- Keep refrigerated for up to two weeks.
