Crying Hawaiian Sauce


  • 10 Jalapenos
  • 1 Chili Serrano
  • 5 cups of White Vinegar
  • 5 cloves of Garlic
  • 1 Shallot
  • 1 squeezed lime
  • 1tsp of Himalayan Pink Salt
  • 4 slices of Pineapple


  1. Rough chop your jalapenos, chili serrano, garlic and shallot, then put them in a mid-size pot with the five cups of white vinegar.
  2. Bring the pot to a hard boil for 10 minutes, then simmer for 5 more minutes.
  3. Using Pecan wood, smoke your pineapple slices for 5 minutes. You don’t want to get them too smokie.
  4. Add the pineapple, contents of the pot, the teaspoon of Himalayan Pink Salt and one squeezed lime to a blender, then “pulse blend” for 90 seconds.
  5. Once room temperature, bottle up and/or serve.

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