Pineapple hot sauce

SERVES 4 PREP 10 mins plus overnight marinating COOK 10 mins EASY V

350g prepared pineapple chunks

(use fresh, not canned)

1 lime, zested and juiced

1 red chilli, deseeded and

finely chopped

1/2 tsp smoked paprika

1/2 tsp cayenne or chilli powder 1 tbsp honey

20g butter

1 Blitz the pineapple in a blender until smooth, then tip into a dry frying pan over a medium-high heat. Add the lime zest and juice. Stir in the chilli, paprika, cayenne or chilli powder and a pinch of salt and cook for about 5 mins, stirring continuously.

2 Tip in the honey and let the mixture bubble for a couple more minutes until slightly thickened. Pour into a small heatproof bowl, stir in the butter and leave to cool. Will keep covered in the fridge for up to five days.

GOOD TO KNOW vit c • 1 of 5-a-day • gluten free

PER SERVING 98 kcals • fat 4g • saturates 3g •

carbs 13g • sugars 13g • fibre 2g • protein 1g • salt 0.1g