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Sauce recipes

Pineapple rind hot sauce

30 minutes

Pineapple rind hot sauce

By Khanya Mzongwana

Serves Makes 250 g

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

3 pineapples, peeled
3 cups water
2 T brown sugar
200 g bird’s-eye chillies
4 cloves garlic
1 medium onion, roughly chopped
3 large tomatoes, peeled and roughly chopped
1 t Spanish smoked paprika
sea salt and freshly ground black pepper, to taste
4 T canola oil

Method

1. Place the pineapple peels, water and sugar in a medium-sized saucepan. Bring to a rolling boil and cook for 10 minutes. Strain and discard the pineapple peels.

2. Place the remaining ingredients except the oil in a blender with the pineapple water. Blend until smooth.

3. Heat the oil in a saucepan. Pour the mixture into the pan and simmer for 25 minutes, stirring often, until slightly reduced.

4. Check the seasoning and adjust if necessary. Pour into sterilised jars and refrigerate for up to 2–3 weeks.

Cook’s note: Freeze the pineapple to use in a smoothie later, or grill with chicken thighs and serve with the sauce.

Find more source recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa

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Apple, honey and almond cake

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Pasta with home-made tomato sauce

Abi’s fireside nori butter

Everyday classic tomato sauce

Mandazi with ClemenGold-infused chocolate sauce

Sour peach hot sauce

Stone fruit ketchup

Ripe banana peel chutney

Duck fat aïoli with thyme

Carrot-and-orange tahini

Burnt sweetcorn sauce

Green chutney

Pineapple rind hot sauce

Pineapple rind hot sauce

Ingredients

Method