Ingredients

Method

• 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

Ingredients

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.

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