Pineapple Chili Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 300 g pineapple, fresh, peeled and mashed in a blender
- 2 chilli pepper (s), fresh red, pitted and chopped
- 1 bell pepper (s), yellow, pitted and chopped
- 3 cloves garlic, finely chopped
- 4 tablespoon water
- 4 tablespoon apple cider vinegar or wine vinegar
- 0.5 teaspoon ½ salt
- 125 g suar
- Oil, mild, e.g. sesame or peanut oil
Print Recipe
Pin Recipe Instructions
- Put the chopped chillies and peppers together with the garlic in a saucepan and sauté in a little oil over a moderate heat.
- Puree the pineapple pieces in a blender. Then also put the chilli, garlic and paprika mixture in the blender. Return the resulting paste to a saucepan and add the water. Bring to the boil while stirring, then add all the other ingredients. Reduce the sauce over a low heat until the desired consistency is achieved. Season again with salt.
- The sauce goes very well with fried fish, spring rolls and chicken dishes.
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