Together
By Jamie Oliver
Roasted pineapple & hot red pepper sauce
Not Too Tricky
serves 12
Recipe From
Ingredients
4 fresh red chillies
4 red onions
4 red peppers
1 bulb of garlic
1 very ripe pineapple
olive oil
red wine vinegar
Top Tip
To make this ahead, follow the recipe to the end of step 3, then cool, cover and refrigerate overnight until needed. The next day, reheat the pineapple for 30 minutes at 200°C/400°F/gas 6.
Method
- Preheat the oven to 180°C/350°F/gas 4. Halve and deseed the chillies. Peel the onions, deseed the peppers and cut them all into quarters. Peel and break apart the bulb of garlic. Put it all into a large high-sided tray or ovenproof pan.
- Top and tail the pineapple, then sit it on one of the flat ends and trim off the skin. Use a small sharp knife to remove the spikes, following the natural diagonal pattern around the fruit. Halve it lengthways, sit it cut side down in the tray, drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper and toss to coat. Roast for 1 hour, or until soft and golden. Remove the pineapple from the tray.
- Pour the contents of the tray into a blender, add a splash of red wine vinegar and blitz until smooth, then season to perfection, tasting and tweaking. Decant into a serving bowl.
- Return the pineapple to the tray, then carve off chunks (avoiding the core). Fantastic in a Homemade tortilla with Slow-cooked pork belly, Black beans & cheese, Green salsa and Red cabbage.
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