Pineapple and Chili Sauce
A vibrant, tropical sauce blending sweet pineapple with spicy red chili, perfect for tacos, grilled vegetables, or salads.
Equipment
- blender
- Measuring spoons
- knife
- cutting board
- Airtight container
Ingredients
- 1 whole Fresh pineapple Peeled and cut into chunks
- 2 medium Red chilies Seeded and finely chopped
- 2 tablespoons Apple cider vinegar Adds acidity and tang
- 2 tablespoons Honey or maple syrup For natural sweetness; use maple syrup for vegan
- 1 teaspoon Fresh ginger Grated, adds a zingy depth
- 1 tablespoon Soy sauce Adds umami balance
- 1 pinch Salt To enhance flavor
Instructions
- In a blender, combine pineapple chunks, chopped red chilies, apple cider vinegar, honey or maple syrup, grated ginger, soy sauce, and a pinch of salt.
- Blend on high speed until the sauce is smooth and homogeneous. Taste and adjust sweetness or spiciness as needed.
- Transfer the sauce to an airtight container and refrigerate for at least 15 minutes before serving to allow the flavors to develop.
Notes
Use ripe pineapple for best flavor. This sauce also works well as a marinade or dressing. For more heat, add an extra chili or a dash of chili flakes.