10 pepperoncini, seeded
4 -5 garlic cloves
30 g fresh organic ginger with peel, washed
Chop all ingredients into small pieces, then chop finely by hand or in a blender.
400 g fresh pineapple, chopped finely and pureed
50 g coconut blossom sugar
100 ml coconut vinegar
300 ml water
2 - 3 tsp sea salt or rock salt
1 tbsp of cornstarch
Boil coconut blossom sugar with 100 ml 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 the remaining water and the pineapple smoothie, season with salt, cover and simmer for another 10 minutes. Mix corn with coconut vinegar, add and mix well, then bring to the boil for about 1 minute. If not used immediately, pour into sterilized glasses and store in the refrigerator.
Tips: If using ripe pineapple, reduce some coconut blossom sugar. You can use the sauce as e.g. spring roll dips and enchant sweet and sour dishes.