5 pepperoncini, seeded
4 garlic cloves
30 g fresh organic ginger with peel
Chop all ingredients into small pieces by hand or in a blender.
400 g fresh pineapple, pureed
400 g fresh tomatoes, pureed
30 - 50 g coconut blossom sugar
100 ml water
150 ml coconut vinegar
1 tbsp of cornstarch
2 - 3 tsp sea salt or rock salt
Boil coconut blossom sugar with water in a pot at medium heat until sugar is completely dissolved. Add the pepperoncini, ginger and garlic mixture and sauté for about 3 minutes, then add tomato & pineapple smoothies, season with salt, cover and simmer for about 10 minutes. Mix corn with coconut vinegar, add and stir well, then bring to the boil for about 1 minute. If you don't used immediately, pour into sterilized glasses. The sauce can store in the refrigerator for at least 3 months.
Tips: If using ripe pineapple, reduce some coconut blossom sugar. You can use the sauce as dips or make sweet and sour dishes.