Pineapple Jalapeño Spread (Print Version)
Warm spices, sweet pineapple, and hot peppers slowly cook together for a tangy, punchy, all-around tasty spread.
# Ingredients:
→ Produce
01 -
1 small red onion, chopped up nice and fine
02 -
2 to 3 jalapeños, seeds out and chopped super tiny
03 -
1 medium pineapple—get rid of the peel and core, then dice it up
→ Pantry
04 -
1 tablespoon lime juice (this is up to you)
05 -
0.25 teaspoon black pepper
06 -
0.5 teaspoon salt
07 -
1 teaspoon ground cumin
08 -
1 teaspoon ground ginger
09 -
50 g brown sugar
10 -
60 ml apple cider vinegar
# Steps:
01 -
Let it chill off a bit after you pull it from the stove. Scoop it into a clean container or jar with a good seal and pop it in the fridge until you’re ready to dig in.
02 -
See if it needs anything else—maybe throw in lime juice if you like a little more zing.
03 -
Turn the heat to medium and let it bubble away gently. Stir every now and then for about 15 to 20 minutes, or until the mixture thickens up and the pineapple softens.
04 -
Pile your chopped pineapple, jalapeños, red onion, apple cider vinegar, brown sugar, ginger, cumin, salt, and pepper into a saucepan.
05 -
Cut the pineapple into tiny pieces after you peel and core it. Take out jalapeño seeds and mince them. Chop the red onion as finely as you can.
# Notes:
01 -
If you don’t like it too spicy, just cut back on the jalapeños or ditch the seeds completely. Let it sit in the fridge for a few hours and you’ll notice the flavors really pop.