This sauce is named after the town where Preechaya
(Head Chef at The Coconut Kitchen) grew up. Preechaya’s mum enjoys growing tomatoes along with many other herbs and spices
and this sauce is inspired by her garden. It’s heat comes from
the red chilli’s but it also has an acidity from the tomatoes and pineapple while a slight sweetness also comes through. It makes a tasty dip if you want sauce that’s hot and smooth textured and is also great as a seasoning in stir fries or to spice up any dish.