Chili Pineapple Sauce Recipe (Adjusted)

Ingredients:

• 2 cups pineapple juice (cook down by half)
• ½ cup rice vinegar or apple cider vinegar
• 1 tbsp minced garlic
• 1-2 tbsp red chili flakes (adjust to taste, or use 2 small dry bird’s eye chilies)
• 1 tsp salt (adjust to taste)
• 2 tbsp cornflour
• 4 tbsp cold water
• Honey (to taste)
• Habanero (optional, for extra heat)

Instructions:

1. Cook down the pineapple juice: In a saucepan, simmer 2 cups of pineapple juice until reduced by half.
2. Combine ingredients: In a large heavy-bottomed pan, mix the reduced pineapple juice, vinegar, and salt. Bring this mixture to a boil over medium heat.
3. Add garlic and chili: Stir in the minced garlic and red chili flakes (or bird’s eye chilies if using). Boil the mixture for about 5 minutes to infuse the flavors.
4. Prepare the thickener: In a small bowl, mix the cornflour with cold water until smooth and lump-free.
5. Thicken the sauce: Reduce the heat to low and slowly stir in the cornflour mixture into the pan. Continue stirring to avoid lumps, cooking until the sauce thickens. It will continue to thicken as it cools. If it becomes too thick, add a little water to adjust the consistency.
6. Sweeten to taste: Add honey to taste, and stir until fully combined. If you’re using habanero, add it now for an extra layer of heat.
7. Cool and store: Once the sauce has reached the desired thickness, let it cool. Transfer to a sterilized bottle and refrigerate.

Storage: Keep the sauce refrigerated in a sterilized bottle. It can be used as a delicious sweet and spicy kick for various dishes!