I found this recipe online and just added a few extra items it doesnt really get more basic then this sauce but you can add whatever you want its a good starter sauce. I have made it a few times and it does the job and always tastes better after a week or two in the fridge. I usually roast the peppers in the cast iron before they go in the blender and add a bit more vinegar.
Ingredients:
Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 10 minutes. Transfer the mixture to a blender or food processor. Add peppers, pineapple juice, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth. Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes. Simmering at the end gives the sauce a more liquid consistency.
Ingredients:
- 1 tbsp olive oil
- 1 cup chopped carrots
- 1/2 cup chopped onions
- 5 cloves garlic, minced
- 500ml can of sliced pineapple
- 1/4 cup pineapple juice
- hot peppers of your choice
- 1/4 cup lime juice
- 1 tbsp lime zest
- 2 tbsp honey
- 1/4 cup white vinegar
- 1 tomato
- salt and pepper to taste
Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 10 minutes. Transfer the mixture to a blender or food processor. Add peppers, pineapple juice, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth. Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes. Simmering at the end gives the sauce a more liquid consistency.
