mailife - - Food -

1 (800gm) can whole, peeled toma­toes 2 tea­spoon olive oil 1 small onion, chopped 1 cup ripe pineap­ple, halved and smoked over co­conut husk 1/8 tea­spoon ground clove 1/4 tea­spoon Freshly ground black pep­per 1/3 cup brown sugar 1/3 cup ap­ple cider or plain vine­gar 3 Ta­ble­spoon tomato paste 1-2 fresh chilli, chopped fine 1. In a blender, puree toma­toes un­til smooth. 2. In a medium pot, heat canola oil on medium heat. Add onion and pineap­ple; cook 10 min­utes or un­til browned. Add clove and pep­per; cook 1 minute. 3. Add brown sugar, cider vine­gar, tomato paste, soy sauce, pureed toma­toes, and chilli. Heat to boil­ing on high. Re­duce heat to medium-low; sim­mer 50 min­utes or un­til thick­ened, stir­ring oc­ca­sion­ally. 4. Cool slightly. In a blender, puree un­til smooth. Re­frig­er­ate un­til cold; keeps for 3 weeks in the fridge.

Fruit Salusalu was in­spired by the Fi­jian cer­e­mo­nial gar­land

Newspapers in English

Newspapers from Fiji

© PressReader. All rights reserved.