Nothing went right for tonight's meal except this sauce (which is why it's the only thing I am posting). Not even the picture turned out. Curses! I experimented again with a new seitan, but it did not work out well. I also envisioned a dish with red pepper and cashews but ended up having neither in the fridge/pantry. The sauce, however, is exactly what I was going for--sweet with a citrus undertone and a spicy bite.INGREDIENTS
- 1 medium pineapple, peeled and cored, cut into chunks
- juice of 1 lime
- 1/2 cup water
- 1/2 cup brown sugar
- 1/4 cup chili garlic sauce (or more, depending how hot you want it)
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- salt to taste
METHOD
1. Place all ingredients in a food processor and blend until smooth. Place in a saucepan and bring to bubbling. Lower heat to medium and cook for 5 mins, until thickened and smooth.
2. Use right away in a dish, or store in a bottle in the fridge for later.
