Summary

Ingredients

• 2 chilli pepper (s), red, pitted, chopped
• 1 bell pepper (s), yellow, cleaned, chopped
• 5 clove (s) garlic, peeled, chopped
• 300 g pineapple, fresh, net, chopped
• 4 tablespoon vinegar, rice or coconut vinegar
• 0.5 teaspoon ½ salt, possibly a little more
• 125 g suar, possibly more

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Instructions

1. Steam red chillies, bell peppers and garlic for 5 minutes or sweat over low heat in a saucepan while stirring, then mash together with the pineapple in a mortar or puree with the mixer or magic wand until a paste is formed. Bring 3-4 tablespoons of water to the boil, add the remaining ingredients and simmer until the mixture has boiled down like a syrup. Then let it cool down.
2. The sauce should taste fruity, sweet and sour with a noticeable salty note. In no case like a dessert sauce.
3. It can be kept in the refrigerator for about 3 months.
4. Annotation:
5. If you like the sauce spicier, you can add the chillies with seeds to the sauce, or just add a few seeds.
6. In the original recipe, the amount of sugar is given as 300g. That was way too much for me. The amount depends on the acidity or sweetness of the pineapple and is 120-150 g for my taste.
7. The sauce goes perfectly with the gold pockets.