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Makes approx 1.3 L


  • 1kg red chilli 

  • 300g  pineapple 

  • Salt approx 20g


  1. Remove stems from the chillies.

  2. Roughly chop the chillies in small batches using a food processor and add to a suitable container.

  3. Peel and dice the pineapple.

  4. Blend the pineapple flesh with the salt into a puree.

  5. Add the pineapple puree to the chopped chillies in the container. Mix thoroughly.

  6. Put a layer of plastic wrap on top of the chillies, then cover with a lid.

  7. Ferment for a minimum of 3 days.

  8. Blend the mixture in small batches using a blender on high for at least 1 minute until smooth and the seeds have broken down.

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