Ingredients
- 5 Pepperoncini, seeded
- 4 garlic cloves
- 30 g fresh organic ginger with peel
- Cut all the ingredients into small pieces and chop finely by hand or in a blender.
- 400 g fresh pineapple, puree
- 400 g fresh tomatoes, puree
- 30 - 50 g coconut blossom sugar
- 100 ml water
- 150ml coconut vinegar
- 1 tablespoon cornflour
- 2 - 3 tsp sea or rock salt
Preparation:
Boil coconut blossom sugar with water in a saucepan over medium heat until sugar is completely dissolved. Add the pepperoncini, ginger and garlic mixture and sauté for about 3 minutes, then pour in the tomato & pineapple smoothies, season with salt, cover and simmer for about 10 minutes. Mix the cornflour with the coconut vinegar, add and stir well, then bring to the boil for about 1 minute. If not using immediately, fill into sterilised jars. The sauce can be stored in the refrigerator for up to 3 months.
Tips: If the ripe pineapple is sweet enough, reduce the coconut blossom sugar. The sauce can be used as a dip and can be added to sweet and sour dishes.
