Method

Makes 800ml

Wear gloves when handling and processing

This is a very simple, very easy table sauce that will be loved by even those who are wary of too much heat

Great on grilled chicken, bbq meats and oily fish

First chop up the peppers, pineapple and garlic

Leave to ferment in 3% brine for at least 8 days making sure the CO2 has a way out and that the vegetables are completely submerged

Strain the vegetables reserving the brine and liquidise adding a little of the brine back in to achieve the consistency you desire

Add the sauce to a pan with the sugar and vinegar

Cook for 30 - 40 minutes on low

Taste and season with salt/more vinegar as required

Shoot for 4.4 PH

Bottle and store

Ingredients

Jalapeño peppers 500g

Fresh pineapple 400g

Garlic 1 bulb

Soft brown sugar 30g

Raw honey cider vinegar 20g

Malden salt

3% brine solution