5 minutes
preparation
15 minutes
boiling
5 minutes
resting time
You will need
Food processor, pot
Ingredients for the sweet chili sauce
For 5 servings, 1 serving = 50 g (3 g of sugar)
150 g pineapple pieces from the can, unsweetened
15 g tomato paste
50 ml vinegar, e.g. balsamico bianco
2 tbsp soy sauce
1 tsp garlic powder
1 tsp chili flakes
If this recipe is not sweet enough for you, feel free to add more sugar. Just remember to track the amount. If this recipe is too sweet for you, you can of course reduce or skip the amount.
Preparation
Step 1:
Combine 150 g of pineapple chunks, 15 g of tomato paste, 50 ml of vinegar, 2 tbsp of soy sauce, 1 tsp of garlic powder, and 1 tsp of chili flakes. Use a food processor to puree until smooth and creamy.
Step 2:
Pour the sauce into a pot and simmer over medium heat for 15 minutes, stirring constantly. Once it reaches a thick consistency, remove from heat and let it cool.
Step 3:
After cooling, transfer to a clean jar with a lid.
The finished sweet chili sauce can be stored in the refrigerator for up to two weeks when sealed tightly. For extended shelf life, you can freeze the sauce in freezer-safe containers or bags.