Spicy Tropical Dipping Sauce
Leave pineapple in chunks for a salsa consistency, or puree for a sweet-hot sauce. Pair with Coconut Salmon Tenders (Gluten-Free) or breaded shrimp.
- ½ orange, seeded
- ½ pineapple, cut into small chunks
- 2 tbsp butter or oil
- 1 tsp sugar
- 1-2 Thai chili peppers, sliced
- 1 tbsp gluten-free soy sauce
- 1 clove garlic, crushed or minced
- 1 tsp fresh ginger, minced
- water as needed
Heat butter or oil in a small saucepan over medium heat. Add ginger, garlic, and chili peppers, and saute until fragrant. Add juice of the orange and the pineapple chunks (pureed if desired). Add sugar and soy sauce and stir until reduced. Add water if it becomes too caramelized.
To be restaurant-worthy, this should probably be sweeter, but we're loving our low/no sugar regimen. Could maybe use a little thickener like tapioca starch.