Pineapple, Apricot and Chilli Dipper

Name: Pineapple, Apricot and Chilli Dipper
Yield: Makes 500 ml (18 fl oz)
Cuisine: Cuba
Ingredients: 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; 1-2 tbsp. cider vinegar, to taste; good grating of nutmeg; 3-4 tbsp light brown muscovado sugar, to taste; ½ garlic clove, finely chopped; 1½ tsp salt; 3 large apricots, destoned and cut into 3 cm (1¼ in) chunks; 400 g (14 oz) fresh pineapple, cut into 3 cm (1¼ in) chunks

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
Vegan
Spicy

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.