Pineapple Jalapeno Mix (Printable Version)
Pineapple and jalapeños bubble away with a splash of vinegar, turning into a sweet and spicy sauce with some tang.
# What You'll Need:
→ Pantry
01 -
1 tablespoon lime juice (go for this if you're after extra zing)
02 -
0.25 teaspoon black pepper
03 -
0.5 teaspoon salt
04 -
1 teaspoon ground cumin
05 -
1 teaspoon ground ginger
06 -
50 g brown sugar
07 -
60 ml apple cider vinegar
→ Produce
08 -
1 small red onion, chopped up nice and fine
09 -
2–3 fresh jalapeños, seeds out and minced
10 -
1 medium pineapple, peeled, cored, and chopped into cubes
# Step-by-Step Guide:
01 -
Let the mixture chill until it's just warm. Move it into a clean, lidded container or jar. Pop it in the fridge and pull it out whenever you want some.
02 -
Give it a taste and tweak the salt if you think it needs it. Want more tang? Stir in some lime juice right at the end.
03 -
Leave things to bubble gently over medium heat. Stir now and then so nothing sticks. In about 15 to 20 minutes, it'll look thicker and the pineapple will be soft.
04 -
Put pineapple pieces, finely chopped jalapeños, onion, apple cider vinegar, brown sugar, ginger, cumin, salt, and black pepper into your saucepan all at once.
05 -
Cut up the pineapple into bites, mince those jalapeños after getting rid of the seeds, and dice the red onion super small.
# Additional Notes:
01 -
Tone down the heat by going easy on jalapeños or taking all the seeds out. The flavors get a lot richer if you let it sit in the fridge for a couple hours.