Pineapple Jalapeño Spread (Printable Version)
# What You'll Need:
→ Produce
01 -
1 small red onion, chopped up real fine
02 -
2 to 3 fresh jalapeños, minced after seeding
03 -
1 medium pineapple, skin removed, cored, and chopped into small bites
→ Pantry
04 -
1 tablespoon lime juice, add if you love it super tangy
05 -
0.25 teaspoon black pepper
06 -
0.5 teaspoon salt
07 -
1 teaspoon ground cumin
08 -
1 teaspoon ground ginger
09 -
50 grams brown sugar
10 -
60 ml apple cider vinegar
# Steps to Follow:
01 -
Turn off the heat and let everything chill for a bit. Then scoop it all into a clean jar or tightly sealed container. Pop it in the fridge until you want to dig in.
02 -
Give it a test taste. Craving more zing? Squeeze in some lime juice.
03 -
Set your heat to medium and let the mix lightly bubble. Cook for 15 to 20 minutes, stirring every so often, until your pineapple pieces are soft and the sauce has thickened a bit.
04 -
Toss chopped pineapple, minced jalapeños, the red onion, apple cider vinegar, brown sugar, ground ginger, cumin, salt, and pepper into your saucepan.
05 -
First, get the pineapple ready by peeling, coring, and chopping it. Next, seed and chop up those jalapeños. Last, dice your red onion nice and small.
# Additional Tips:
01 -
Don’t want too much fire? Use fewer jalapeños or ditch all the seeds. This chutney gets even tastier after hanging out in the fridge for a while.