Ingredients
| 1 tablespoon sunflower oil | |
| 1 small white onion, chopped | |
| 2 cloves garlic | |
| 5-6 hot, hot, hot yellow peppers, chopped (Madame Jeanette variety if possible) | |
| 200g fresh pineapple, peeled, core removed, chopped | |
| 80m apple cider vinegar | |
| 1 tablespoon brown sugar | |
| juice of 1 lime |
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Instructions
| 1. | Heat the oil in a pot and cook the onions, garlic and peppers until soft but not brown. |
| 2. | Add the pineapple, vinegar, sugar and salt to taste, and simmer for 10-13 minutes until the pineapple is very soft. |
| 3. | Blend the mixture until smooth, add the lime juice to taste then pop in a sterilised jar. |
| 4. | This will keep for two weeks in the fridge. |
| 5. | For a smokier version, roast the pineapple and chillis first and add a pinch of smoked paprika. |
Recipe Jess Muphy / Photography Tony Nyberg / Styling Fiona Lascelles