Pineapple, Apricot and Chilli Dipper

Name: Pineapple, Apricot and Chilli Dipper
Yield: Makes 500 ml (18 fl oz)
Cuisine: Cuba
Ingredients: 400 g (14 oz) fresh pineapple, cut into 3 cm (1¼ in) chunks; good grating of nutmeg; 1½ tsp salt; 3 large apricots, destoned and cut into 3 cm (1¼ in) chunks; ½ garlic clove, finely chopped; 3-4 tbsp light brown muscovado sugar, to taste; 1-2 tbsp. cider vinegar, to taste; 2 tbsp tomato purée; 1 hot red chilli (ideally Scotch Bonnet), seeds left in or removed, depending on how hot you like it, finely chopped

Preparation info

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

Try this hot and sweet one-hit sauce! It’s delicious with chicken, prawns, lamb - or just a pile of crisps.

Ingredients

1 hot red chilli (ideally Scotch Bonnet), seeds left in or removed, depending on how hot you like it, finely chopped
400 g (14 oz

Americas
Cuba
Side dish
Gluten-free
Caribbean
Spicy
Vegan

Method

Put all the ingredients in a blender or food processor and whizz up to get a thick, smooth sauce. Taste, and add more sugar or vinegar if necessary.
Pour the sauce into a small bowl, cover with clingfilm and keep in the refrigerator until needed. Eat within a few days to enjoy this big dipper at its best.