Colombian picada

By Paula Navarette
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SERVES
6
 TO
8
TOTAL TIME

Ingredients

Meat board:

  • Sausages
  • Variety of meats, including Duck a la Orange, Kimchi chicken, hot dog

Garnishes:

  • Mustard
  • Pickles
  • Relish/ savoury jams
  • Hot sauces

Hot sauce base:

  • 500 grams yellow bell pepper
  • 10 grams habanero chilies
  • 15 grams kosher salt

Pineapple hot sauce:

  • 1 cup hot sauce base
  • 1 pineapple

Directions

Hot sauce base:

  1. Roast the yellow peppers in the oven until golden brown at 400⁰F (205⁰C) for approximately 25 minutes.
  2. Once the peppers are done, peel the skin off and take the seeds out.
  3. While roasting, wear gloves to remove the stem on the habanero peppers, and the seeds if you do not want the hot sauce base to be too spicy.
  4. In a blender, blend roasted yellow bell peppers, habaneros, and salt until smooth.
  5. Place mixture in a mason jar and let it sit in the fridge.
  6. This is good to use a couple days after, but better after it sits in the fridge for one week; keep up to one month.

Pineapple hot sauce:

  1. Peel and core your pineapple.
  2. Slice pineapple into wedges and roast in the oven, 400⁰F (205⁰C) for 15 minutes (if you have a BBQ, grilling the pineapple would also work).
  3. In a blender, blend cooked pineapple and yellow hot sauce base.
  4. Keep refrigerated for up to two weeks.

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