My go-to condiment for anything fried- wonton skins, eggplant, zucchini… Or drizzled on fried rice or grilled vegetables! Make it as spicy as you’d like, but err on the side of not burning your face off. This sauce is great mixed with a little sriracha when you need it.
ingredients
makes 1 pint
9 ounces Pineapple, fresh or frozen
2-4 Chilies of Choice, finely chopped OR 1/4 -1 Teaspoon Chili Flakes
10.5 ounces Sugar, turbinado preferred
2 Small to Medium Cloves of Garlic, minced
4 ounces (1/2 cup) Vinegar, apple cider or rice preferred
1 Teaspoon Salt
deviations & tips
If using frozen pineapple, be sure to warm it up before pureeing.
Try with fried apps!
In a blender or food processor, puree pineapple. If using frozen pineapple, warm it up before pureeing. Combine pineapple and remaining ingredients in a medium saucepan. Over medium-high heat, bring to a boil; then, reduce heat to medium to medium-low to maintain a simmer for 5 minutes in order to infuse the flavors. Bring back to a boil over high heat. Stirring constantly, keep boiling until the temperature reaches 220F (or 8 degrees above boiling). If your sauce is sputtering too much, just reduce the heat. Remove from heat and allow to cool to room temperature before enjoying. Keep refrigerated.
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