This is a sauce I made for my wife with roasted pineapple with a mix of chillies from the garden.

It got a nice sweetness and tanginess and a quick but short heat.

You can use whatever chillies you like.

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Ingredients :

• 1 pineapple
• 300g fresh chillies
• 1 cup of vinegar
• 1 cup of water
• 2-3 tsp salt (to taste)

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Directions:

1. Peel the pineapple, remove the core, and slice length-wise into thick spears/strips.
2. Preheat the oven to 220°C (430°F). Spread the pineapple slices across a parchment-lined baking sheet and pat them dry with paper towels to allow better caramelization. Bake for 30 minutes.
3. Slice open 300g of fresh chillies.
4. Add the sliced chillies, 1 cup water, 1 cup vinegar, and 2–3 tsp salt to a pot. Bring to a boil over high heat, then reduce to medium-high and simmer until the pineapple is finished baking.
5. Place the roasted pineapple slices into a blender along with the hot pot contents. Blend until smooth.
6. Taste and adjust seasoning if necessary, then transfer to a clean jar.

Enjoy 😉