Roasted pineapple & hot red pepper sauce
Roasted pineapple & hot red pepper sauce
Serves 12
DifficultyNot too tricky
Nutrition per serving
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Calories 62 3%
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Fat 1.4g 2%
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Saturates 0.2g 1%
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Sugars 10g 11%
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Salt 0.2g 3%
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Protein 1.6g 3%
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Carbs 11.6g 4%
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Fibre 2.4g -
Of an adult's reference intake
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Ingredients
- 4 fresh red chillies
- 4 red onions
- 4 red peppers
- 1 bulb of garlic
- 1 very ripe pineapple
- olive oil
- red wine vinegar
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Method
This works great as a stand-alone recipe, but also as a component in Jamie’s Taco Party from Together – see the full collection of menus here.
GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Halve and deseed the chillies. Peel the onions, deseed the peppers and cut them all into quarters. Peel and break apart the bulb of garlic. Put it all into a large high-sided tray or ovenproof pan. Top and tail the pineapple, then sit it on one of the flat ends and trim off the skin. Use a small sharp knife to remove the spikes, following the natural diagonal pattern around the fruit. Halve it lengthways, sit it cut side down in the tray, drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper and toss to coat. Roast for 1 hour, or until soft and golden, then remove the pineapple. Pour the contents of the tray into a blender, add a splash of red wine vinegar and blitz until smooth, then season to perfection, tasting and tweaking. Decant into a serving bowl. Return the pineapple to the tray. Cool both, cover, and refrigerate overnight.
ON THE DAY Preheat the oven to 200°C/400°F/gas 6. Reheat the pineapple for 30 minutes, ready to carve off chunks (avoiding the core). Fantastic in a Homemade tortilla with Slow-cooked pork belly, Black beans & cheese, Green salsa and Red cabbage.
GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Halve and deseed the chillies. Peel the onions, deseed the peppers and cut them all into quarters. Peel and break apart the bulb of garlic. Put it all into a large high-sided tray or ovenproof pan. Top and tail the pineapple, then sit it on one of the flat ends and trim off the skin. Use a small sharp knife to remove the spikes, following the natural diagonal pattern around the fruit. Halve it lengthways, sit it cut side down in the tray, drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper and toss to coat. Roast for 1 hour, or until soft and golden, then remove the pineapple. Pour the contents of the tray into a blender, add a splash of red wine vinegar and blitz until smooth, then season to perfection, tasting and tweaking. Decant into a serving bowl. Return the pineapple to the tray. Cool both, cover, and refrigerate overnight.
ON THE DAY Preheat the oven to 200°C/400°F/gas 6. Reheat the pineapple for 30 minutes, ready to carve off chunks (avoiding the core). Fantastic in a Homemade tortilla with Slow-cooked pork belly, Black beans & cheese, Green salsa and Red cabbage.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited