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Thai pineapple dip

updated

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Ingredients for 1 servings:

  • 400 g pineapple, fresh, diced
  • 100 g parsley root(s), diced
  • 160 g brown sugar
  • 3 chili peppers, pitted, chopped
  • 4 cloves garlic, finely chopped
  • 40 g fresh ginger, finely chopped
  • 200 g pineapple juice
  • 150 g white balsamic vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

sweet and sour, spicy

Cook all ingredients in a saucepan for 10 minutes. Purée with a hand blender, then reduce over medium heat to approximately 500g. Stir frequently to prevent sticking. Pour into small jars while still hot and immediately seal with lids. Perfect for fondue, grilling, or as a dip with tortilla chips. Tip: Chop the pineapple peels and core, add 1 liter of water and a little sugar, and cook for 30 minutes. Strain through a cheesecloth. This produces a delicate, light pineapple juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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