2 tbsp sunflower oil
1 large onion, finely chopped
1 clove of garlic, finely crushed
1 red pepper, de-seeded and finely diced
2 tsp arrowroot or cornflour
8 tbsp water
4 tbsp sugar
4 tbsp wine vinegar
2 tomatoes, peeled, de-seeded and chopped
2 tbsp tomato purée
4 tbsp pineapple juice
4 tbsp soy sauce
4 tbsp tinned pineapple, finely chopped
Salt and freshly ground black pepper
Heat the oil in a medium saucepan over a gentle heat, on the simmering
plate.
Add the onion and cook until soft, stirring occasionally, for
about 5 minutes.
Add the garlic and pepper and continue to cook for
a further 2 minutes.
Place the arrowroot or cornflour in a cup
Add 2 tablespoons of the water and mix to a smooth liquid.
Add the rest of the water to the pan
Place all the remaining ingredients apart from the salt and pepper in a small processor bowl (or similar)
Blend using a pulse action until a paste is formed.
Aim for it to be almost but not quite
smooth.
Add this to the pan and once bubbling
Add the arrowroot or
cornflour.
Stir until it thickens and then continue to cook, stirring for a few
minutes.
Taste and season with salt and pepper.
If necessary, repeat with a little more arrowroot or cornflour if too thin,
Add more pineapple juice if its too thick.
Use straight away on cooked meat or poultry or cool and use as a sauce
added to food cooking three-quarters through the cooking time, where
it will make a great glaze.
It will keep for up to a week in a covered container in the refrigerator.