Ingredients
200ml Tomato Juice
1 can Pineapple Chunks
50g Brown Sugar
50g Corn Flour
100ml White Vinegar
1Medium Onion
0.5 Green Pepper
0.5 Red Pepper
0.5 Yellow Pepper
25ml Soy Sauce
1 pinch Ground Ginger
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Begin by draining the pineapple chunks but keep the juice to one side. Pour the vinegar, tomato juice and half the pineapple juice into a pot. 2 Stir in the salt ginger and cornflour. Place the pot over a moderate heat and bring to a gentle simmer, stirring all the while. Once the sauce begins to thicken, lower the heat and add in the roughly chopped peppers, onion and pineapple chunks. Allow this to simmer for just 5 minutes, heating the vegetables through but still retaining their crunch. Turn off the heat and add the soy sauce.
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces