Exotic chili sauce

Ingredients for 2 servings:

• 15 pine nuts
• 1 slice(s) pineapple, fresh, approx. 2 cm thick
• 2 tbsp, levelled sugar
• Pepper, mixed, freshly ground
• 1 tsp, leveled horseradish
• 1 tsp, grated chili paste or chili powder
• 1 tsp vegetable stock powder
• 2 tbsp lime juice
• 2 tbsp, heaped yogurt
• 1 tbsp sour cream
• ½ liter of milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Well suited for stir-fries.

Preheat the wok to medium heat on the largest burner. Peel the pineapple slice, remove the hard core from the center, quarter the flesh, and cut the quarters crosswise into thin slices. Place the pineapple in a bowl and season with plenty of freshly ground pepper, horseradish, chili, and vegetable stock. Turn the preheated wok to high heat and toast the pine nuts. Stir the nuts around with a non-stick spatula until they are browned. Remove the wok from the heat and transfer the nuts to a cooler area at the top or to the side of the wok. Crush the pine nuts with a blunt object. Return two-thirds of the wok to the hot heat, leaving the pine nuts in the cooler area. Spread the sugar over the hot part and caramelize. When it is brown, deglaze with the prepared pineapple and stir. Bring to heat while stirring. Turn the heat to medium heat and add the lime juice. Continue stirring and simmering for one more minute. Add the yogurt, sour cream, and milk, and mix with the pine nuts. Season to taste. Serve with tagliatelle or basmati rice.