Pineapple sambal

Me and my boyfriend are huge fans of spicy food and I've made sambal before, but this wasn't always successful. This one however, turned out amazing and super tasty. It's a sambal with pineapple 🍍🍍🍍 in it. I still had a huuuuge amount of red and yellow chillies in my freezer and a quarter of a fresh pineapple from a few days before in my fridge. If you boil the jars and fill them up when the sambal is still hot, you can safe it for weeks before using any of it. Ingredients: • 10 chilli peppers (I used 5 red and 5 yellow ones) • ¼ of a fresh pineapple • 5 garlic cloves • 1 white onion • 1 tsp salt • 1 tsp palm sugar • 2 tsp fish sauce • 3 tbsp ginger syrup • 1 tbsp finely chopped fresh ginger • 1. Boil the jars you are going to use to sterilize them. Set them aside without touching the inside. 2. Use a mortar or a kitchen machine to grind your ingredients. I chopped up the onion and ginger by hand and kept them separately. 2. Heat up a few tablespoons of oil in a frying pan and saute your onion and ginger until cooked. Don't fry too hard. It doesn't need to get brown. 3. Add the rest of the mixture and fry on high heat for 4-5 minutes. Once everything is cooked and your whole house starts to smell super delicious, you can turn off the heat and fill the jars while the sambal is still piping hot. 4. Close the jars and turn upside down. Let cool completely before storing in the fridge. Because the vacume suction in the jar, the sambal will stay preserved for at least a month or maybe longer. Once opened, you need to finish it within a few weeks. I use multiple small jars, so the rest stays shut tied and will stay eatable for a long time. This sambal is best served as a condiment and side dish (not meant to cook with). Enjoy!