Pineapple and Basil Hot sauce
This Pineapple and Basil Hot Sauce goes really nicely with pork, falafels and chicken. The first flavour notes are herby sweet and sour before the chili kicks in.
I first tried the wonderful flavour mix of Pineapple and Basil as an icecream from one of the gelato shops by the lake, and it was a mind-blowing discovery.
You can also use this sauce to marinate pork or chicken.
20gr of fresh basil
1 cup of white vinegar
1 cup of water
3 tablespoons of sugar
2 teaspoons of salt
Peel the pineapple and remove the core, then chop it into thumb size pieces.
Deseed the chilis and cut into coarse pieces.
Separate the stalks and the leaves of the basil.
Put all the ingredients except the basil leaves in a pot.
Bring it to a boil on high heat and boil for 5 minutes.
Then reduce the heat to just a simmer, and cook for 20 minutes.
Pour into a blender and add the basil leaves and blend it all together.
You can sieve it to have a less chunky sauce, and finally bottle it.