Sweet and spice: a sauce to make all things nice.
A great dipping sauce for veg kebabs, fish cakes or chicken skewers. It is also great added to soups, sauces and stews to bring a lovely heat to any dish.
Recipe by The Devilled Egg | The Online Cookery School.
- 1/2 teaspoon of paprika
- 1/4 teaspoon of fennel seeds
- 400ml pineapple juice
- 1 red pepper, finely chopped
- 80ml cider vinegar
- 200g caster sugar
- Salt to taste
- 6 red chillies
- 1 tablespoon of Fussels Chilli Infused Rapeseed Oil
Preheat the Fussels Chilli Oil in a large sauce pan.
Slice the chillies finely and add to the pan.
Toast the chillies and spices for a few minutes.
Add the remaining ingredients and simmer for 15-20 minutes until the sauce has thickened.
Leave to cool and keep in the fridge.