Here’s a recipe I came across in the LCBO Food and Drink magazine for summer 2015 that sounds really good and out of the ordinary – Hot, Sour, Salty Pineapple Dip!
1 1/2 cups (375 ml) peeled and chopped pineapple
juice of 2 limes
1/4 cup fish sauce
3 tbsp golden brown sugar
1/4 cup finely chopped cilantro
2 small shallots, cut in half and thinly sliced
1 green onion, chopped
1/2 – 2 tsp roasted chili powder
Blend the first 4 ingredients then stir in the cilantro, the shallots and the onion. Season to taste with the roasted chili powder.
I’ll let you know how it turns out