Pineapple Habanero Hot Sauce
Ingredients:
1/2 gallon Croix Valley Base Hot Sauce
3 cups Crushed Pineapple, blended
1/2 cup Habanero Peppers, seeds and stems removed
Directions:
1. Puree pineapple and habanero together in food processor or with an immersion blender.
2. Combine all ingredients. Cover, label, date and refrigerate.