"I just wanted to say thanks for the awesome website. A friend sent me your website and I was like a kid in a candy store seeing your wide variety of spices, salts, herbs, etc. Being someone that's not extremely well versed in what I'd consider 'exotic' ingredients, it was an absolute pleasure to see the products' history, uses, taste and general information. Just wanted to voice my appreciation. Thanks so much!"
*Savory Spice Shop carries a coconut milk powder that can be mixed with equal parts water to form a coconut milk. Also, if you cannot find champagne citrus vinegar, substitute with white wine vinegar and a splash of lemon juice.
Drain pineapples and reserve juice. Grill pineapple slices on both sides until golden brown. Set aside to cool to room temperature. In a small bowl, mix Lodo Red Adobo with pineapple juice (reserved from can) to form a paste. Meanwhile, pulse grilled pineapples in a food processor until smooth. Pineapples should reduce down to about 3/4 cup. Pour into large bowl and stir in Lodo Red Adobo paste. Add vinegar and paprika and stir to a bright orange color. Stir in coconut milk to desired thickness. Carefully fold in onions and avocado so as not to mash the avocado.
As a chip dip or topping on our Jamaican Jerk Burgers.