1 12 ounce can pineapple, crushed
2 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon white vinegar
1/2 cup water
1 or 2 jalapeños, seeded and chopped
In a heavy saucepan, add pineapple and juice, sugar, salt, vinegar and water. Stir frequently and bring to a boil and add jalapeños. Remove from heat. Put into a glass bowl. Serve warm or cold.
(notes - I typically double the recipe because this is GOOD and it goes quickly! I didn't have white vinegar on hand the first time I made it so I used the juice of one lime. I also like to add minced fresh jalapeño after the mixture is cooled (in addition to whatever I add during cooking) because it stays a bright green and I can control the heat level by adding more at the end if my jalapeños weren't spicy enough. I love to serve this salsa with crispy, salty tortilla chips but it's equally good over chicken breasts!
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