John Myers
Ingredients for 1 servings:
- 1 red bell pepper(s)
- 1 m.-sized onion(s)
- 1 apple, sour
- 170 g sugar
- 200 ml Balsamic vinegar, white
- 2 slice(s) pineapple, from the can
- 1 tbsp tomato paste
- 1 tsp, heaped mustard
- 1 piece(s) ginger root, thumb-sized
- pineapple juice
- Oil, for frying
- Salt
- pepper
- chili powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
sweet with a spicy note, delicious for grilling, fondue, raclette, and Asian dishes
Peel and dice the onion, bell pepper, and apple. Fry the diced onion in hot oil until translucent, add the diced bell pepper and apple, and braise. Add the sugar and let the vegetables caramelize. Deglaze with the vinegar and simmer over medium heat. Cut the pineapple into pieces and add it. Peel the ginger and grate it into the sauce. Then stir in the tomato paste and mustard. Simmer the sauce for about 20 minutes, puree, and season with spices to taste. The amount of ginger and chili powder used depends on personal taste and desired spiciness. The sauce can be poured into twist-off jars while still hot and will keep for at least three months (we haven’t had a jar that lasted any longer than that yet). The specified amount makes about two 235 ml jars.
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