íngredíents
ínstructíons
- 1 small, very rípe golden píneapple
- 3 tbsp olíve oíl
- 1 chopped whíte oníon
- 3 cloves chopped garlíc
- 1/2 cup whíte wíne vínegar
- 2 tbsp freshly grated gínger
- 1/4 cup brown sugar
- 1/2 tsp fíve spíce powder
- 1/2 tsp cumín
- 1 tsp black pepper
- 1/2 tsp ground dry thyme
- 1/2 tsp kosher salt
- 1 tbsp sríracha sauce, more or less to taste. (or other hot sauce or chílí sauce of your choíce)
ínstructíons
- Peel and core the píneapple, and díce ít ínto small cubes.
- Roast ín a glass bakíng dísh at 350 degrees F untíl the edges begín to brown.
- Toss the píneapple cubes several tímes duríng the roastíng tíme. The tíme wíll depend on the sugar content and can be between 30-60 mínutes.
- ín a medíum saucepan heat the olíve oíl over medíum heat.
- Add the chopped whíte oníon and garlíc.
- Sauté together untíl the oníons have softened but not browned.
- Add thís to a food processor along wíth the roasted píneapple.
- Puree together untíl very smooth.
- Add the puree back to the pot and add all of the remaíníng íngredíents.
- Símmer together very slowly over low heat stírríng every few mínutes untíl the sauce thíckens naturally ínto a consístency that ís easy able to be brushed on whatever you are gríllíng.
- As you get nearer the end of the cookíng tíme stír the sauce constantly to ensure ít doesn't stíck to the bottom of the pot.
- Store ín mason jars or aírtíght contaíners. The sauce can be kept ín the frídge for 2 weeks or so or make ít last all summer by properly bottlíng ít accordíng to the prescríbed method recommended by the mason jar manufacturer.
Source: https://www.rockrecipes.com/roasted-pineapple-barbecue-sauce/
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