Pineapple Cayenne Pepper Relish

9 Feb


A milder alternative to my fiery Sambal.

You’ll need…

1/2 large or whole small pineapple, finely chopped (around 2 1/2 – 3 cups)

1/2 brown onion, finely chopped

1/2 cup vinegar (white wine or apple cider)

1/2 cup brown sugar

2-3 cayenne chilli peppers or 1/2-1 teaspoon cayenne pepper powder

pinch of salt


Place all ingredients in a saucepan and simmer, uncovered, until most liquid has evaporated and the relish is syrupy and soft. Store in a glass jar. Best eaten after a couple of weeks resting in the fridge. Yummy with fresh mint or coriander stirred through.

Serve with grilled chicken or fish. Great on burgers (Paul’s suggestion for which I told him he would get no credit whatsoever, aren’t I nice?)

Fresh cayenne peppers, underrated and unfairly upstaged by the dried powdered form. These chillies grow really well in pots. This plant has fruited abundantly at least 5 times now. They're hot, but not mega hot and de-seeded have a great flavour.


One Response to “Pineapple Cayenne Pepper Relish”


  1. Some Like It Hot « two4six8 - February 9, 2012

    […] you are still scared, there’s no shame in making my spicy pineapple cayenne pepper relish instead – click on the link to go to my […]

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