To make this ahead, follow the recipe to the end of step 3, then cool, cover and refrigerate overnight until needed. The next day, reheat the pineapple for 30 minutes at 200°C/400°F/gas 6.
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By Jamie Oliver
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4 fresh red chillies
4 red onions
4 red peppers
1 bulb of garlic
1 very ripe pineapple
olive oil
red wine vinegar
Fantastic in a Homemade tortilla with Slow-cooked pork belly, Black beans & cheese, Red cabbage and Green salsa. Serve as part of a taco party feast with Chocolate semifreddo and a batch of Tequila micheladas.
To make this ahead, follow the recipe to the end of step 3, then cool, cover and refrigerate overnight until needed. The next day, reheat the pineapple for 30 minutes at 200°C/400°F/gas 6.
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